19 meat cake recipes

Individual meatloaf portions baked in muffin tins with Italian sausage, applesauce for moisture, and whole wheat breadcrumbs for fiber-rich kid-friendly dinners.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Louisiana alligator with boudin cream sauce: flour-dusted alligator medallions flash-sauteed and plated on cornmeal cakes under a bourbon-flamed boudin sausage cream sauce. Authentic Cajun fine dining.

These buttery and yummy turnovers will for sure turn you over. It's not easy to stop popping these tasty treats into your mouth, they are additively delicious.

Homemade Sicilian sausage with a pork and chicken blend, double fennel (whole and crushed), red pepper flakes, and garlic. Five pounds of links ground through a fine disk.

Classic sausage cheese balls: raw breakfast sausage, sharp cheddar, and Bisquick mixed and baked until browned. The church-cookbook party snack that vanishes off every Christmas platter.

Rustic wholemeal scones sweetened with honey and ready in 25 minutes. Just 6 ingredients, no mixer needed. Split them warm and slather with butter and jam.

Impossible seafood pie with crab, tuna, sharp American cheese, and cream cheese in a Bisquick batter that forms its own crust. A crustless quiche-style dinner ready in an hour.

Stuffed chile rellenos layered casserole with whole green chiles, crab and shrimp, Monterey Jack, and aged cheddar, bound by a simple egg custard. A Tex-Mex seafood bake.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Impossible Creole pie layers crabmeat, okra, tomatoes, and green pepper under a self-forming Bisquick crust with eggs and milk. Vintage crustless pie with Louisiana flavor.

Rich gluten-free chocolate cake with almond meal, raw cacao, and coconut sugar. Includes chocolate ganache topping for 15 servings.

Peking lamb with leeks stir-fries velveted lamb in savory brown bean sauce with Shao Hsing wine, dried chilies, and Chinese mushrooms. Triple-fried for crisp edges, soft centers, and deep wok flavor.

Wanchese crab cakes are Outer Banks-style fried cakes with lots of lump crab meat, cracker crumbs, and a kick of Worcestershire and hot sauce. Golden, crisp, and minimally bound.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.