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Meatloaf Cake

By October 21, 2020 beef, Cake, CARNIVORE, gluten free, kids

Meatloaf Cake

I can’t believe my baby boy is turning 10 years old today!

We named him Kai because it means ocean in Hawaiian. I find names interesting and how we often become what our name means. Kai is one with the ocean. He will swim in the Maui ocean all day! He loves it!

Kai also makes me laugh everyday! He is my little goofball that knows how to make anyone happy!

I asked Kai what flavor of cake he wanted for his birthday and he said, “Mom, I want a meat cake!” He is quite the Keto Kid! He doesn’t have a huge sweet tooth and prefers savory foods.

I thought a meat cake was a great idea! We all love meatloaf, so I made my fan favorite Swedish Meatloaf (with a few adaptations) into a meatloaf cake!

I wanted to make a cuter Halloween Meatloaf Cake, but Kai wanted a spooky one with the ketchup for the blood. He is a typical boy! No matter how much of a sweetie pie he is, boys love spooky looking cakes! So I made this meat cake extra spooky for him!

He also LOVES Primal Kitchen Ketchup and since I’m not a fancy artist, I used the ketchup to make a spooky Halloween cake that was really easy!

If you are looking for a delicious cake to serve at (next year’s) Halloween Party, I highly suggest making this amazing Meatloaf Cake! The leftovers are even better!

I also made Meatball Cake Pops that I will post next week!

Happy Halloween my keto friends!

 


Meatloaf Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine the ground beef, ground pork, egg, tomato sauce, onion, mustard, garlic, salt, pepper. Mix until well combined.
  3. Line an 8 inch, 6 inch and 3 inch cake pan with parchment paper and place mixture into the pans.
  4. Place in the oven and cook the 3 inch meatloaf cake for 15 minutes or until cooked through and no longer pink inside. Cook the 6 inch meatloaf cake for 30 minutes or until cooked through and no longer pink inside. Cook the 8 inch meatloaf cake for 45-55 minutes or until cooked through and no longer pink inside.
  5. Meanwhile, make the sauce: Place the butter in a saucepan and heat until the butter sizzles and brown flecks appear, stirring constantly to keep the butter from burning. Reduce the heat to low. Whisk in the cream cheese and broth. Use a stick blender to puree until smooth.
  6. When the meatloaf is done, remove them from the oven. Allow to cool for 30 minutes in the fridge, so the frosting doesn't melt when you place it onto the meatloaf cake.
  7. Once the meatloaf is cool, trim the top of the cakes so that they are flat on the top and bottom.
  8. Place the 8 inch meatloaf cake on the bottom of a serving platter and use a knife to cover with frosting.
  9. Place the 6 inch meatloaf cake on top of the frosted 8 inch meatloaf cake and use a knife to cover in frosting. Repeat with the 3 inch meatloaf cake.
  10. Place in the fridge to chill until serving.
  11. Just before serving, place a large knife into the center of the top of the cake. Pour the ketchup on the top of the cake and use a spoon to slide it down the slices to look like blood.
  12. To serve, reheat slices in a casserole dish in a 350 degree F oven for 5 minutes or until heated through.
Notes
Nutritional. Information:
449 calories, 36g fat, 23g protein, 4g carbs, 1g fiber
 

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

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