Ingredients:

Turkey Meatloaf Cake Rounds

• 1 C Whole Milk
• 1 C Tomato Purée
• 2 Eggs, large
• 1 tsp Kosher Salt
• 2 C Seasoned Breadcrumbs
• 2 lbs Ground Turkey
• 2 lbs Pork Sausage, loose
• 1 Shallot, large, minced
• 3 T Garlic, minced
• 3 Fresh Rosemary Sprigs, fine chop
• ½ tsp Red Pepper Flakes
• 2 T Extra Virgin Olive Oil

Garlic Potato Buttercream

• 7 Idaho® Russet Potatoes, large
• 2 sticks Butter, melted
• 4 C Sour Cream
• Kosher Salt

Assembly

• 8 C Garlic Potato Buttercream, prepared, lightly chilled
• 3 pieces 7" Turkey Meatloaf Cake
• 12 pieces Rosas del Campo, prepared
• 1 Qt Turkey Gravy, prepared

Directions:

Turkey Meatloaf Cake Rounds

1. Line three 7-inch cake pans with parchment paper and oil.
2. Preheat the oven to 400°F. Combine the milk, tomato purée, eggs, kosher salt, and seasoned breadcrumbs together to create a panade. Set aside.
3. In a mixing bowl, combine the ground turkey, pork sausage, shallot, garlic, rosemary, and red pepper flakes. Transfer into oiled and parchment-lined cake pans, dividing evenly between the three.
4. Using a wet spoon or spatula, level the tops of each cake. Once smooth on top, brush the top of each with a light coating of olive oil.
5. Bake for 15 minutes. Remove from the oven and reduce the heat to 325°F.
6. Cover tightly with foil and bake until a meat thermometer inserted at the center reads 150°F-155°F, approximately 18-25 minutes more.
7. Once the internal temperature is reached, allow the meatloaf cakes to rest on the counter for 20 minutes before refrigerating.
8. Reserve cold until ready to use.

Garlic Potato Buttercream

1. Peel and large dice the potatoes. Place in a pot covered in cold water and a generous amount of salt, and bring to boil.
2. Cook until fork-tender, around 20 minutes. Drain potatoes and run through a food mill or mash by hand.
3. Fold in the melted butter, then finish by using a whisk to whip in the sour cream. If desired, adjust seasoning to taste.

Assembly

1. Place a ½ cup-sized dollop of Garlic Potato Buttercream at the bottom of a cake stand, then place the first 7-inch round of Turkey Meatloaf Cake on top. Press to adhere, then top with 1½ cups of additional potato buttercream, using a spatula to spread evenly across the top surface of the cake.
2. Repeat this process until you have a layered cake that is 3 tiers high.
3. Use the remaining potato buttercream (approximately 4 cups) to finish “frosting” your cake.
4. Once there is a full coating of potato buttercream and no meatloaf is visible, garnish with the prepared Rosas del Campo and gravy.

Chef’s Notes

For the sake of structural integrity, it is easiest to build this cake with cool meatloaf and chilled potatoes. While the butter in the mashed potato is excellent once reheated, it makes supporting the layers of the cake difficult when warm.