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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Carrot Meatloaf Birthday Cake

Jacob Bailey

Adapted from Martha Stewart by LORETTA APABLASA

Meatloaf layers may be prepared up to one day ahead. Reheat at 325 degrees for 15 to 20 minutes, then make the frosting. For the carrot cook-off, Loretta Apablasa used a variety of different colored carrots and added 1 tablespoon of juice from the boiled purple carrot peels to the potatoes to make purple "frosting." She also puréed about 1/2 cup of cooked orange carrots and blended them into another cup of mashed potatoes for orange "frosting."


  • 2 tablespoons unsalted butter

  • 2 medium onions, finely chopped (about 1 cup)

  • 4 cloves of garlic, minced

  • 4 1/2 to 5 pounds ground beef (85 percent to 90 percent lean)

  • 3/4 cup peeled and finely grated carrots, with peels reserved for garnish

  • 1/2 cup tomato sauce

  • 2 tablespoons Worcestershire sauce

  • 2 eggs, lightly beaten

  • 1 cup old-fashioned oatmeal, uncooked

  • 2 tablespoons dry mustard

  • 1 tablespoon coarse salt

  • 1/2 teaspoon freshly ground black pepper

  • About 5 cups mashed potatoes

  • Meatloaf Sauce (recipe follows)


Preheat over to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray; set aside.

Melt butter in a medium skillet over medium heat. Add onion and garlic; cook until softened, about 7 minutes. Transfer to a large bowl; let cool. Add beef, carrots, tomato sauce, Worcestershire sauce, eggs, oatmeal, mustard, salt and pepper; mix thoroughly with your hands.

Divide equally between the two prepared pans, gently pressing. Bake until an instant-read thermometer registers 160 degrees in the center, about 30 minutes. Let stand 5 minutes, carefully remove with a spatula and transfer to a wire rack set over a rimmed baking sheet. Tent with foil.

Meanwhile, bring 2 cups of water to a boil in a small saucepan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer peels to paper towels to drain.

Place 1 meatloaf on a platter; spread 1 cup of warm mashed potatoes over the top. Top with remaining meatloaf. Frost top and sides with 3 cups of mashed potatoes. Fill piping bag fitted with a 1/2-inch star tip with remaining mashed potatoes. Pipe borders around the cake, top and bottom, if desired. Using a 1/4-inch plain round tip, punch out circles from carrot peels. Decorate the cake with carrot circles. Serve with Meatloaf Sauce on the side.

Meatloaf Sauce: In a small saucepan or microwave-safe bowl, stir together 1/4 cup ketchup, 1/2 teaspoon yellow prepared mustard and 2 tablespoons firmly packed brown sugar. Warm on the stove or in the microwave oven. Serve warm.

Makes 10 to 12 servings