Meatloaf with Potatoes

Preheat the oven to 375 degrees.

Dissolve bouillon cubes in water.

Mix 1/4 cup of bouillon water with the ground beef, Bisquick, cereal crumbs, chopped yellow onions, chopped green onions, ketchup, and pepper (all the ingredients except for the potatoes, cheese, and mushrooms). Mix everything thoroughly.

Pat the mixture into a glass loaf baking dish. Slide a spatula between the edges of the baking dish and the meatloaf, pressing the spatula in toward the center of the baking dish (you want to create a gap all the way around the meatloaf).

Cut the potatoes in half (length-wise), and then into wedges. Press the potato wedges into the meatloaf. Pour the remaining bouillon water over the meatloaf; it will settle into the gap you created between the meatloaf and the baking dish.

Place the baking dish in the oven and set your timer for 35-40 minutes.

When it is done baking, sprinkle the top of the meatloaf with mushrooms* and cover with cheese slices. Cover and bake until the cheese is melted, another 2-3 minutes. If desired, sprinkle with snipped parsley.

*I made the mistake once of mixing the mushrooms in with the meatloaf mixture – it never completely baked because there was too much moisture, due to the mushrooms. If you plan on using mushrooms, add them at the end.