Ingredients:
For the Meatloaf:
1 ½ pounds ground beef
1 cup breadcrumbs
1 small onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1 egg
½ cup milk
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon dried oregano
For the Potato Casserole:
4 cups potatoes, peeled and thinly sliced
1 cup shredded cheddar cheese
½ cup sour cream
¼ cup milk
2 tablespoons butter
Salt and pepper to taste
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Meatloaf Mixture:
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, chopped bell pepper, minced garlic, egg, milk, Worcestershire sauce, salt, black pepper, chili powder, cumin, paprika, and dried oregano.
Mix the ingredients well until everything is thoroughly combined. Don’t overmix to keep the meatloaf tender.
Shape the Meatloaf:
Shape the meat mixture into a loaf shape and place it in the center of a baking dish.
Prepare the Potato Casserole:
In a separate bowl, mix together the sour cream, milk, and half of the shredded cheddar cheese.
Add the sliced potatoes to the mixture and toss to coat them evenly.
Layer the Casserole:
Arrange the coated potato slices around the meatloaf in the baking dish.
Season and Bake:
Sprinkle the remaining shredded cheddar cheese over the potatoes.
Dot the potatoes with small pieces of butter.
Season the potatoes with salt and pepper to taste.
Cover and Bake:
Cover the baking dish with aluminum foil or a lid to prevent excessive browning.
Place the casserole in the preheated oven and bake for about 45-50 minutes. The meatloaf should reach an internal temperature of 160°F (71°C) and the potatoes should be tender.
Final Touches:
Remove the foil or lid during the last 10 minutes of baking to allow the cheese to melt and lightly brown.
