|Cake for that special carnivore in your life…
I’m thinking I’ll just put candles on it for the husband’s birthday!
Recipe adapted from Health-Bent
For the meat cake: 1 lb ground pork, 1 lb beef, 1 cup almond flour, 2-3 eggs, 1 cup of home-made fire roasted tomato sauce, 10-12 slices of bacon, salt and pepper.
For the fire roasted tomato sauce: 1 15oz can of fire roasted tomatoes, 1 yellow onion roughly chopped, 6 cloves of garlic (the husband likes garlic a lot!), a teaspoon of garlic powder.
Preheat your oven at 350ºF and start preparing the tomato sauce by blending all the ingredients together in a food processor. Add one cup of the tomato sauce to the meats, almond flour, and eggs and mix roughly with your hands. Season with salt and pepper and split the meat mixture in two loaf pans and top with the slices of bacon. I didn’t have a loaf pan for some reason, so I used a cheesecake pan, which actually worked out really well. The meat will shrink a bit during the 45 minutes that it’s in the oven, so you want to make sure you fill them up to the max. After the “cakes” have baked for 45 minutes, turn the oven to broil and cook for an additional 10 minutes or until the bacon is nice and crispy. While the bacon is broiling, heat the left over fire roasted tomato sauce on the stove top, to serve over the slices of meatcake when you’re ready to eat.