Ingredients
2tbspunsalted butter
2mediumonions
4clovegarlic
2stalkcelery
5lbsground beef
2smallcarrots
½cuptomato sauce
2tbspWorcestershire sauce
2largeeggs
1cupoats,old-fashioned rolled
2tbspground mustard
1tbspcoarse salt
½tspfreshly ground pepper
½cupgreen peas,cooked
vegetable oil cooking spray
Preparation
Preheat oven to 350 degrees F. Coat two 9×2-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. Transfer to a large bowl; let cool. Add beef, carrot, tomato sauce, Worcestershire sauce, eggs, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with hands.
Gently press into prepared pans. Bake for about 25 minutes, until an instant-read thermometer registers 160 degrees F.
Let stand 5 minutes; carefully remove with a spatula, and transfer to a wire rack set over a rimmed baking sheet. Tent with foil.
Bring 2 cups water to a boil in a small pan. Add reserved carrot peels; cook until tender. Using a slotted spoon, transfer to paper towels to drain.
Place 1 meat loaf on platter; spread 1 cup warm mashed potatoes over top. Sprinkle with 3 tablespoons peas. Top with remaining meat loaf.
Frost top and sides with 3 cups mashed potatoes. Decorate cake with carrot circles and remaining peas. Serve immediately.
