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Nancy Addison’s “Mash in the Hole” Meatloaf, Made in her Lodge Legacy Cast Iron Bundt Cake Pan

Nancy Addison’s “Mash in the Hole” Meatloaf, Made in her Lodge Legacy Cast Iron Bundt Cake Pan

You already know that I like to check out the “Black Iron Master” contest on Sundays on the Facebook page Black Iron Cooking, Antiques, and Humor. I’ve previously posted about some of Doyle Pregler and Brenda Bernstein’s  entries, and Rose Waddell’s winning Mahogany Chiffon Hydrangea cake made in her Lodge Legacy fluted cake pan.

But cast iron Bundt pans aren’t just for cakes! Really, you are limited only by your imagination. Nancy Addison of Delray Beach, Florida submitted an entry for a recipe she created and named “Mash in the Hole” Meatloaf. Nancy made the meatloaf in her Lodge cast iron Bundt pan, and filled the “hole” in the middle of the meatloaf (created by the pan mold) with mashed potatoes. Nancy said she “just love[s] the taste of the roasted potatoes inside the meatloaf and then the mashed potato chaser.” Nancy also notes that it is a great cost-saving recipe, as the addition of potatoes into the meatloaf mixture helps to stretch the meal to feed your hungry family!

Nancy likes to serve the meatloaf and mashed potatoes alongside baked beans.

 Nancy Addison’s “Mash in the Hole” Meatloaf

Ingredients

  • 5 large white potatoes
  • 2 eggs
  • 1-3/4 pounds of ground meat – beef or turkey work well
  • 8 oz. box of fresh mushrooms, sauteed
  • 1 medium onion, diced and sauteed
  • 1 cup bread crumbs
  • 1 cup mushroom gravy (jar, can, or dried mix – prepared)
  • Salt & Pepper to taste

Directions

For the Meatloaf

  1. Preheat the oven to 350 degrees.
  2. Prepare your cast iron Bundt pan by spraying with your choice of cooking oil spray.
  3. Peel all potatoes. Set aside three potatoes for the mashed potatoes. Dice and chop two of the potatoes for the meatloaf.
  4. Peel and dice the onion.
  5. Preheat a medium-sized cast iron skillet (no. 7 or no. 8 would work great) on medium heat. Place the onion and mushrooms into the skillet and saute together until the onion and mushrooms have softened; about 5 minutes.
  6. Remove the onion and mushrooms from the skillet with a slotted spoon; let cool.
  7. In a large bowl, mix together the meat, two diced potatoes, eggs, and bread crumbs. Save a bit of the sautéed mushrooms and onions for the gravy; mix the remainder into the meat mixture. Add salt and pepper to taste. Do not over-mix.
  8. Gently place the meat mixture into the prepared Bundt pan. Do not mash down or it will be overly dense/tough.
  9.  Place the meatloaf into the oven and bake for 1.5 hours. Check the meatloaf to ensure it is cooked through by cutting through with a steak knife. If it is still pink on the inside, cover with foil and cook another 10 minutes.

For the Mashed Potatoes

  1. While the meatloaf is cooking, cube the three potatoes that you had earlier set aside.
  2. Bring a pot of lightly salted water to boil; add the cubed potatoes. The water should cover the potatoes by at least an inch.
  3. Reduce heat and continue to cook the potatoes in the lightly boiling water until the potatoes are tender but still firm; about 15 minutes. Test the potatoes for doneness with a fork.
  4. Once done, drain the potatoes and return to the warm pan. Begin to mash with a hand masher or a mixer. Add butter and milk or cream to taste. If you want to cut some of the fat, you can substitute chicken or vegetable broth for the butter/milk/cream.
  5. Keep potatoes warm until ready to use.

For the Mushroom Gravy

I asked Nancy how she made her mushroom gravy, and here’s what she said! “For the gravy, I melted butter in a pan and added flour and made a roux. Then I added 1.5 cups of beef stock and threw in some of the sauteed mushrooms and onions reserved from the meatloaf. To this I added one envelope of mushroom gravy in a cup of hot water. Finished it off with a couple of splashes of gravy master, salt & pepper.”

I’ve never been good at making gravy, but Nancy’s method sounds like one I could do!

Combine the Meatloaf and Mashed Potatoes

  1. When the meatloaf is done, let it rest for at least 10 minutes.
  2. If necessary or desired, tip the meatloaf pan to the side to drain fat from the loaf into a container.
  3. Place a plate larger than the cake mold over the meatloaf. Invert the mold onto the plate, releasing the meatloaf.
  4. Fill the center of the meatloaf – the hole from the bundt pan – with the mashed potatoes.
  5. Drizzle the entire meatloaf and potatoes with mushroom gravy, and serve.
  6. Insert steak knife into meatloaf to test if it is done. If it is still a little red inside, cover the bundt pan with foil and cook 10 more minutes.
  7. Remove meatloaf from oven and allow it to rest for 10 minutes.
  8. Place a plate on top of the meatloaf. Turn it upside down, releasing the meatloaf onto the plate.
  9. Stuff the center opening of the meatloaf with the mashed potatoes.
  10. Drizzle gravy over the meatloaf and potatoes.
  11. Slice the meatloaf into servings. Serve extra gravy alongside.Nancy Addison Meatloaf

Eat and enjoy!


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