Ingredients:
2 teaspoons instant beef bouillon or 2 bouillon cubes
3/4 cup boiling water
1 lb lean ground beef
3/4 cup Bisquick baking mix
1/2 cup crushed saltine crackers
1/2 cup chopped onions
1/2 cup chopped green peppers
2 tablespoons catsup
1/8 teaspoon pepper
2 -3 medium potatoes, cut in wedges ( see note)
4 slices American cheese, cut crosswise into halves
1 (4 ounce) cans sliced mushrooms, drained
Directions:
Note: I microwave the potatoes whole til they are approximately 1/2 to 3/4 done to assure they are cooked when meal is completed; Then I cut them into wedges and place on top of meatloaf.
Dissolve bouillon in water; mix 1/4 cup of the bouillon and the remaining ingredients except potatoes, cheese and mushrooms.
Pat mixture in 9″ skillet to within 1″ of edge.
Pour remaining bouillon around edge.
Place potato wedges on meatloaf in spoke fashion.
Cover and cook over low heat until potatoes are tender, 30 to 40 minutes.
Arrange cheese on potatoes; sprinkle with mushrooms.
Cover and cook until cheese is melted, 2 to 3 minute Sprinkle with snipped parsley if desired.
Servings: 5
Time preparation: 25 min.
Time total: 60 min.