Looks can be deceiving... Meatloaf Cake.

I saw this awhile ago on a website I enjoy doing projects from, and thought it was a fun idea. Instructables I've been wanting to make it the last couple of days as a late birthday cake. Hopefully it will turn out like a cake and not a mess of faux meat. There are so many options around for meat substitutes for vegans, most are good, and some taste like old beans. Just experiment and see what is right for you. This recipe calls for TVP (Textured Vegetables Protein), if you've never had it definitely give it a try.

 Meatloaf "Cake"

1 1/4 cup veggie stock
1 1/2 cup ground TVP or seitan
1 onion, minced
2 1/2 Tablespoon olive oil
1½ cup tomato sauce
3 oz tomato paste
2 teaspoon oregano
2 teaspoon thyme
1/2 pound firm tofu
1 Tablespoon egg replacer
3 cup bread crumbs

Preheat oven to 375. Heat stock to a near boil, add TVP, and simmer for 10 minutes. Meanwhile, heat 2 Tablespoon olive oil and sauté onions until transparent and golden. Add TVP and continue cooking about 3 minutes, until brown. In food processor, purée tomato sauce, tomato paste, oregano, thyme, and tofu. Combine TVP, tomato purée, and remaining ingredients. Lightly oil cake pan spread the "meat" loaf into it, and cover with foil. Bake for 30 minutes, remove foil, and continue baking for 10 more minutes.

Allow the meatloaf to cool and slice in half horizontally to form layers of the "cake". Between the layers as the filling I put ketchup since it's meatloaf. For the frosting I used cheesy mashed potatoes I whipped up. If you're not into ketchup, mashed potatoes can also be used as the filling.


Mashed Potato Frosting

5 Yukon potatoes
1/2 cup soy cheese blend
salt and pepper to taste
1 1/2 Tablespoon earth balance butter

Boil peeled potatoes in lightly salted water till soft. Let cool, mash potatoes, blend in cheese and butter. Add salt and pepper to taste.