Make a batch of your favorite meatloaf. In a deep casserole dish, slice potatoes very thinly and sprinkle each layer with salt and pepper (you can also add some sliced or minced onion. Then pat the meatloaf mixture onto the potatoes to completely cover them. Put a couple of strips of bacon on top. Cover and bake for 1/2 hour at 350, then remove the lid or foil and continue baking until the potatoes are done. The meat juices drip onto the potatoes as they're cooking.
I make this one a lot in the wintertime. Note that it uses the Golden Mushroom soup rather than cream of mushroom.
1 egg, beaten
1 cup soft bread crumbs
1/ 4 cup finely chopped onion
3/4 tsp. salt
1/2 tsp. dried marjoram
1/ 4 tsp. dried thyme
1 1/ 2 lbs. ground beef
2 Tbs. vegetable oil
2 cans (14 ½ oz. each) beef broth
2 cans (10 ¾ oz. each) condensed golden mushroom soup
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 small onion, cut in half and slivered
1 16. oz package frozen Fordhook lima beans
1/ 4 cup fresh minced parsley
In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and sliced onions; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add beans and continue to cook until all vegetables are tender, about 10-15 minutes. Sprinkle with parsley before serving. Makes 8 servings. Notes: Cut green beans can be substituted for the lima beans and mushrooms can be added if desired.