Preheat the oven to 400 degrees.

Put the hamburger in a large bowl.

Add the breadcrumbs (If you don't have breadcrumbs, you can just put a couple of slices of bread into the food processor. That's what I always do. This is a great way to use up stale bread, or the last couple of slices of bread as well.), the soup mix, and the eggs.

Using your hands (yes, it's cold and gross...just do it! It's worth it!) mix the ingredients together until well combined.

In an ungreased 9x13 baking pan, shape the meat mixture into a loaf in the center of the pan.

Cut the potatoes into medium sized chunks (for a regular sized russet I typically cut them in quarters or sixths) and wedge them all around the outside of the meatloaf. The grease from the meat will make them delicious, which is why I use 80/20 blend hamburger for this recipe.

Salt and pepper generously.

Cook for 45 minutes.

Remove the pan from the oven, and drizzle ketchup (don't go easy on the ketchup, really slather it on) all over the top of the meatloaf.

Place back in the oven to cook for another 10 minutes.

Allow the meatloaf to cool some before serving.