For the Meat Loaf
2 pounds lean ground beef
3 large eggs
1 cup bread crumbs
2/3 cup sliced green onions
1/2 cup milk
1/2 cup chopped fresh parsley
3 large garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
For the Decoration
1 jar (12 ounces) roasted red peppers, drained and patted dry
3 1/2 cups hot mashed potatoes
8 cherry tomatoes, stems removed
Preparing the Meat Loaf
Preheat oven to 375F. In a large bowl, combine ground beef, eggs, bread crumbs, green onions, milk, parsley, garlic, Worcestershire sauce, salt and pepper just until blended.
Divide mixture between two 8-inch round cake pans, patting to cover pans evenly and make level.
Bake meat loaves until juices run clear when meat is pierced with a fork, or meat loaves register 170F on a meat thermometer, 20–25 minutes. Remove pans from the oven; cover loosely with foil and let stand for 10 minutes.
Decorating the Meat Loaf
Pour off juices from pans. Invert 1 meat loaf onto a flat serving plate. Using a small sharp knife, trim red peppers so that they lie flat. Cover top of meat loaf with a single layer of roasted red peppers.
Invert second meat loaf onto red pepper layer. Using a spatula, spread 2 1/2 cups mashed potatoes over top and sides of meat loaf. Spoon remaining potatoes into a pastry bag fitted with a large star tip. Pipe swirls around top edges of cake. Pipe stars around bottom of cake.
Place cherry tomatoes, stem-ends down, in a ring around top of meat loaf "cake" to resemble cherries. Cut meat loaf into wedges; serve immediately.