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Mash in the Hole



This is a great weekend meal. It is so big you might be eating it all weekend. I have a local restaurant that makes the most delicious mushroom onion gravy. Whenever I make meatloaf, I just buy a quart from them and use it and then freeze whatever I don't use. I included a mushroom gravy that will work well but feel free to do your own mushroom gravy if you have a good recipe. That gravy inside the bundt pan will cook the potatoes and flavor your meat. You will need about 2 1/2 cups in total.




INGREDIENTS: 2 Pounds of Chop Meat 2 Raw potatoes, cubed small 3 Large Potatoes for Mashed 1 Small box of Mushrooms, sliced, diced and sauteed in a Tbsp of butter 1 Medium Onion, sliced, diced and sauteed in a Tbsp of butter 1 Cup of Breadcrumbs (or more if it is still very wet) 2 Eggs 1 tablespoon of milk Salt & Pepper 1 Large Jar of Mushroom gravy 1 Envelope mix of Mushroom Gravy Mix (located in the gravy aisle of your store)


RECIPE: Spray a Bundt pan well with Pam all over. Don't miss any spots. Preheat oven to 350 degrees. Make the envelope of Mushroom gravy. After it is prepared, add in the jarred gravy. To this pot of gravy, add 1/4 of a cup of the sauteed mushrooms and a 1/4 of a cup of the sauteed onions. In a large bowl, add the 2 cubed raw potatoes, the meat, the rest of the mushrooms and onions, the breadcrumbs, the eggs, the milk and 1/2 cup of the finished mushroom gravy. Mix well. You want it to be moist but if it is too wet, add a little more breadcrumbs. Using your hand, little by little start at the bottom of the pan and fill up the bundt pan all the way around with the meat mixture. Don't press down too hard, just fill it up and even it out. Bake on 350 for ~1 1/2 hours. A half hour before the meat is ready, take the three large potatoes and peel, chop and boil in water for the mashed potatoes. Mash them with a little milk and butter and keep them warm. When the meatloaf is ready, let it rest for 10 minutes and then gently lay a plate on top and flip it over. Fill the center with mashed potatoes. Serve the reserved gravy on the side.



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