A festive and healthy meatloaf cake for a special day!
1/2 cup oats
1 medium carrot
1 lb lean ground turkey
3/4 lb chicken liver
Handful of frozen peas
Preheat oven to 350F.
Get your food processor ready for a triple shot… First, toss in oats and chop coarsely. Empty into a mixing bowl. Then chop carrots until they’re finely diced. Add the carrots to the oats.
Rinse the chicken livers in water, then put them into the food processor and blend until you don’t see any big chunks. Add this to your mixing bowl, along with the ground turkey. Mix with a spoon until all ingredients are combined.
Grease a cake tin with olive oil, then pour in your disgusting looking mixture.
There’s really no way to stop this looking like vomit, but you love your dog, and it’s her 1st birthday so…
Bake at 350 for 1 hour, or until a meat thermometer reads 160 in the center of the meatloaf, er, cake.
While the cake cools, peel and chop 2 potatoes. Boil for 15 min. or until you can put a fork through the chunks. Drain and mash your potatoes. They won’t be very creamy, but you’ll be ok. Frost the cooled cake with the warm mashed potatoes. Start with a scoop in the middle and work out to the edges, adding as you go. I was pretty happy that it started to look like fondant. Probably tastes better than fondant–let’s face it, that stuff is not for flavor.
Once you’re happy with your frosting, decorate with frozen peas. You should be able to press the hard peas into the potato so they stay in place.
Slice and enjoy! You can see photos of Truffle and her brothers enjoying their cake here.