One of my Favorite Kinds of Cake: Meat Cake (and it's gluten-free)!!

I came up with this recipe two nights ago and it uses gluten-free oatmeal instead of the traditional breadcrumbs. I promise you, you won't be able to tell a difference.


Ingredients:
1-1/2 pounds lean ground beef (or chicken or turkey)
(you can even mix 1/2 pork with 1/2 other meat for more flavor!)
3/4 cup Bob's Red Mill Gluten Free Rolled Oats
3/4 cup finely chopped onion (I used a white onion)
1 can diced tomatoes (italian style)
1/2 can tomato paste
1 egg, lightly beaten
2 heaping Tbs garlic, minced

Blend of the following spices:
1/2 tsp sea salt,
1/4 tsp black pepper to taste,
1/4 tsp whole brown mustard
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp chile pepper
1/4 tsp basil
1/4 tsp crushed rosemary

Preheat oven to 340° F.
Pulse the can of diced tomatoes and 1/2 a can of the tomato paste in a food processor. Pour 3/4 of the mixture in a large bowl. Reserve the other 1/4 for your "icing".

Combine all the other ingredients in the bowl; mix lightly, but thoroughly with your hands. Place in a loaf pan and cover with foil. If you are using a leaner meat, this will help to keep the meat from drying out.

Bake 50-55 minutes. (Keep in mind you will be taking the loaf out and putting sauce over it before it is all the way done--about 30 mins in)

As good as meat cake is, it would not be complete without the sauce (icing!).

Before the loaf is completely finished baking, remove it from the oven, drain off the excess grease, and then cover it with your icing.

Icing on the cake:
1 small can tomato paste
1 small can tomato sauce
1/4 of reserved tomato mixture
4 Tbs splenda blend (brown sugar & splenda blend, or you can use regular brown sugar)
1/4 tsp ground ginger
1/4 tsp onion powder
1/4 tsp minced garlic
1/8 tsp cloves
1/4 cup merlot or your favorite red wine

Heat icing ingredients together, but do not boil. Ice your cake, and return to oven, uncovered. There should be enough sauce leftover so that you can serve on the side in a ramekin to dip your fork in as you eat each bite.

Bake 15-20 more minutes and check temperature with a probe thermometer (145° degrees for me, but I like the cake pretty rare). I recommend you bake until the temp is 155°, and 165° if you are using poultry meats. Let the loaf rest 5 minutes before slicing to keep all the juices in the meat and not all over your plate!