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May 14, 2007 10:44 PM

Dessert to go with Meat Loaf

What is a good pairing to a meat loaf dinner in terms of dessert? I am making dinner for the whole family in town tomorrow night and I have a special meat loaf recipe but I am drawing a blank as to what to make for dessert.

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  1. The Ultimate companion to a meatloaf based meal
    Chocolate Tunnel of Fudge Cake

    Time: 2 hours plus 2 hours to cool

    2 1/2 cups roasted walnuts or walnuts and pecans, chopped
    2 tablespoons butter
    5/8 teaspoon salt
    Nonstick cooking spray
    1 3/4 cups butter, cut into tablespoon-size pieces
    1 cup sugar
    3/4 cup dark brown sugar, packed
    1 teaspoon vanilla
    1/2 cup vegetable oil
    2 large egg yolks
    4 large eggs
    2 cups confectioners' sugar
    2 1/4 cups bleached all-purpose flour
    3/4 cup natural cocoa powder.

    1. Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees.

    2. On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add butter and 1/8 teaspoon salt. Toss well and set aside.

    3. Generously apply nonstick cooking spray to the inside of a large Bundt cake pan.

    4. In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.

    5. Beat in 1/2 teaspoon salt, vanilla and vegetable oil.

    6. Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.

    7. With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.

    8. In a large mixing bowl, stir flour and walnuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.

    9. Bake for 45 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 45-minute cooking time.

    10. When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

    3 Replies
    1. re: scrumptiouschef


      jfood read with great interest this recipe. Would have to nix the nuts tho because of allergies but have a question on what appears to be a bundt lava cake.

      You mention taking out of the oven and waiting 30 before the big squeeze. When do you take the cake out of the pan, before the squeze and the bring the sides "down and in" or do you push down on the cake while in thepan after 30 and then invert?


      1. re: jfood

        jfood, can you send me an email when you get a chance, please?

        Also, I believe you squish the cake down after 30 minutes, while it's stil in the pan, then cool it for 2-3 hours, then invert and finish cooling.

        1. re: jfood

          I've read that the structure of this cake (which does not bake up solid all the way through) really depends on those nuts. See tips in the version below, and comments from Pillsbury (it was a Bake-Off recipe)


      2. How about a berry or apple/walnut crisp w/ vanilla ice cream? I find it's a crowd pleaser for a homey meal.
        Feeds alot, and the fruit is a semi-light touch after the meat.

        1 Reply
        1. re: NYchowcook

          Agree - or maybe a key lime pie - something "homey" like the meatloaf

        2. Jfood goes back to basics on this one and says, "Hmmm, what would my cooking mom, Mrs. Swanson, make with meatloaf." So jfood agrees on an apple something to remind him of the little square from childhood memories.

          A regular apple pie doesn't seem to get there because you need some sugary-cinnamony taste. So jfood would agree that a apple crisp or a piece of mrs jfood's apple crumb pie would go great as an ending to this. But you also need something on top (and no jfood is not stepping into the cool whip debate again). So jfood would also add a nice generous scoop of great vanilla ice cream. If you have Turkey Hill near you, it's a must try. It is creamy, flavorful and has a great feel with apple pie.

          3 Replies
          1. re: jfood

            and with a not too expensive Cuisinart ice cream maker (named frozen yogurt maker?!) you can make your own vanilla ice cream in a snap (though 2 hrs in the freezer is a good idea) You could even add cinnamon or another spice that compliments the crisp.

            Let us know what your menu ended up to be!

            1. re: NYchowcook

              Menu was:

              Meat Loaf w/ Sweet Ketchup topping (Ketchup and brown sugar)
              Sweet Corn on the Cob w/ Lime juice and Paprika butter
              Sourdough bread (toasted under the boiler) with Garlic/Parmesan butter
              Mashed Potatoes and Red Wine/Mushroom Gravy
              Homemade Apple Crisp w/ Vanilla Bean Ice Cream (store bought)

              I just have to say I felt ill after eating all of that...I could have eliminated from the menu the mashed potatos/gravy and been just fine!! I was making an After Mothers Day Mothers Day Dinner!!

              Thanks to all who posted suggestions!!

              1. re: ktcolt

                Of course you must have mashed potatoes with meatloaf!!!

          2. Why apple crisp of course....go to and type in Old-Fashioned Apple Crisp....this is the recipe of Ina Gartner....delicious!

            2 Replies
            1. re: jinet12

              Done...this is what I will make tonight! The chocolate cake above looks to die for...but I am short on time to get that intense and creative so I will save that for the weekend!! Thanks to all who contributed!

              1. re: ktcolt

                Funny thing, as soon as I saw the question, I thought apple crisp and vanilla ice cream. Something I experimented with a couple of summers ago, and it turned out great, was drizzling pomegranate molasses over vanilla ice cream. The colour contrast is dramatic, and the flavour...yummmmm. I think that it would be OK with your apple crisp, but you might want to try that before you serve it to the family.

            2. How about an upside-down apple or pear gingerbread served with whipped cream? Fairly light and simple to make.