Ingredients
Vegetable-oil cooking spray
1 tablespoon unsalted butter
1 medium onion, finely chopped (about 1 cup)
2 garlic cloves, minced
1 (about 1/2 cup) celery stalk, finely chopped
2 1/2 pounds ground beef
1 small carrot, peeled and finely grated (about 1/2 cup), peels reserved for decorating
1/4 cup tomato sauce
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
1/2 cup old-fashioned rolled oats
1 tablespoon ground mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
Mashed Yukon Gold Potatoes
1/4 cup cooked green peas
Preparation
Preheat oven to 350 degrees. Coat two 9-by-2-inch round cake pans with cooking spray; set aside. Melt butter in a medium skillet over medium heat. Add onion, garlic, and celery; cook until softened, about 7 minutes. Transfer to a large bowl; let cool.
Add beef, carrot, tomato sauce, Worcestershire sauce, egg, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with your hands.
Gently press into prepared pans. Bake until instant-read thermometer registers 160 degrees. about 25 minutes. Let stand 5 minutes; carefully remove with a spatula, and transfer to wire rack set over rimmed baking sheet. Tent with foil.
Bring 2 cups water to boil in small pan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.
Place 1 meatloaf on platter; spread 1 cup warm mashed potatoes over top. Sprinkle with 3 tablespoons peas. Top with remaining meatloaf. Frost top and sides with 3 cups mashed potatoes. Fill piping bag fitted with a 1/2-inch star tip (such as Ateco #825) with remaining mashed potatoes. Pipe borders around cake. Using tip of a 1/4-inch plain round tip (such as Ateco #10), punch out circles from carrot peels. Decorate cake with carrot circles and remaining peas. Serve immediately.
