Meat Loaf Cake for Two Recipe
- 1 small carrot, shredded
- 3 tablespoons quick-cooking oats
- 2 tablespoons fat-free milk
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 pound lean ground beef (90% lean)
- 2 medium potatoes, peeled and cubed
- 3 tablespoons fat-free milk
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons reduced-fat cream cheese, divided
- Orange and green food coloring
- 1/4 cup panko (Japanese) bread crumbs, toasted
- In a small bowl, combine the carrot, oats, milk, Worcestershire sauce, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into two 1-in. thick patties.
- Grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear.
- Meanwhile, place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Press through a potato ricer or strainer into a small bowl. Stir in the milk, salt and white pepper.
- Place one burger on a serving plate. Spread 3/4 cup mashed potatoes over top. Top with remaining burger. Spread remaining mashed potatoes over top and sides of cake. In a small bowl, tint 4 teaspoons cream cheese orange; pipe carrots over top of cake. Tint remaining cream cheese green; pipe tops on carrots. Press bread crumbs into sides of cake. Yield: 2 servings.
Reviews for Meat Loaf Cake for Two(2)
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This is a fun one for the kids. I always find ideas for sweets but hardly ever any for savory items. I like to add different veggies in the meat mixture and also prefer to use breadcrumbs or panko instead of the oats. The kids prefer the texture.
I couldn't believe how much like a carrot cake these turned out! I used ground turkey to lighten things up a bit more--didn't affect the tenderness or flavor of the burgers at all. I also added garlic powder and beef bullion to the mashed potatoes, which was a good addition; I imagine it would have been a bit bland without it. The only major downside to this recipe is the logistics: it can be tricky to get the meat and the potatoes done at the same time and molded together so that they're still hot at serving time. But the taste was fantastic! I would even consider using the meat mixture alone as a burger mix.
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