Help needed for making ketchupy glaze for meatloaf cake
I'm making this meatloaf cake for my husband (he's a big meat guy) tonight for his birthday:
There is that center layer of what looks like ketchup. Does anyone have an idea of what to use for that? I need a way to thicken ketchup, and maybe add some spiciness to it there, too. Thanks! I'm also making this cake and hoping he gets them confused before he cuts into it but I'm not sure mashed potatoes will ever look like the meringue frosting (leaving out the chocolate on the outside).
I always use a mixture of ketchup, brown sugar, mustard, Worcestershire, and hot sauce (tobasco) or cayenne. It may not come out to be as thick you'd like it to so maybe try adding something like corn starch to make it thicker.
Those both sound great--thanks. I'll do them in the future. I should have gotten my act together and asked earlier. I ended up reducing red wine, adding ketchup and seasonings (mustard, cumin, etc.) and reducing further. It turned out really good! If anyone tries the cake, use instant mashed potatoes. I couldn't get real ones smooth enough to pipe and my pastry tip kept getting clogged.