Published on Apr 1, 2017
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You’ll be blown away by the amazing taste considering how healthy it is…..enjoy!
Carrot Cake Meatloaf:
2 lbs. lean ground beef (93/7% fat)
1 cup ground old fashioned oatmeal
1 cup water
2 tsp. adobo seasoning
2 Tbs. ketchup
2 tsp. minced onions
2 tsp. onion powder
2 tsp. parsley flakes
2 medium grated carrots
sea salt and pepper to taste
mashed potatoes (we used SIMPLY Potatoes – Traditional mashed, from refrigerator section of grocery store
1/2 cup light cream cheese – divided
1/4 cup panko breadcrumbs – lightly toasted
green and orange food coloring
Preheat oven to 375.
Mix all ingredients together for the meatloaf. Beef should be very soft, and if still fairly firm add more water or a tbs. of milk to be sure it’s nice and moist. Grease a large cookie sheet or jelly roll pan and make 2 large patties about 6″ round and 2″ thick, and place on pan about 2″ apart. Bake for approximately 50 minutes or until meat is cooked through, and set aside to cool.
While meatloaf is baking, place a few drops of green food coloring into the first divided bit of cream cheese and mix well, and then drops of food color to make orange in the other divided bit of cream cheese. Place in a bag to pipe it, and set aside. Once meatloaf is cooled (takes about 30-40 minutes), stack the patties on top of each other, cut off any excess needed to make it flat and round to match up, then remove top patty and place mashed potatoes in center and spread to be the “filling in center,” and replace the patty on top. Completely ice the outside of the meatloaf with the rest of the simply mashed potatoes, and then pipe a few carrots on top (I made 4). Next, pat the panko crumbs around the sides of the cake, and serve immediately.
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