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Scalloped Meatloaf Casserole

  • Author: Marty Boyd
  • Yield: 6 1x

Scale

Ingredients

  • Meatloaf
  • 1 pound ground beef
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1 clove garlic, minced
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 cup oatmeal
  • salt and pepper to taste
  • Scalloped Potatoes
  • 1 pound gold potatoes, sliced thin
  • 1/2 cup shredded swiss cheese, divided
  • 1 egg
  • 3/4 cup heavy cream
  • Pinch of nutmeg
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375*
  2. Using clean hands mix all meatloaf ingredients throughly. Place mixture in an 8 X 8 inch baking dish sprayed with non stick cooking spray. Press mixture evenly in prepared dish. Set aside.
  3. In a large bowl whisk together cream, egg, salt, pepper, and nutmeg. Stir in 1/4 cup shredded swiss cheese and potatoes, making sure to coat potatoes evenly.
  4. Remove potatoes and place on top of meatloaf mixture in an even layer. Pour remaining liquid over potatoes.
  5. Cover dish with tin foil and place on a foil covered cookie sheet ( just in case mixture bubbles over). Place in preheated 4375* oven for 45-60 minutes or until the potatoes are tender and the internal temperature of the meatloaf is 165*.
  6. Remove foil and sprinkle with remaining 1/4 cup swiss cheese. Return to the oven uncovered for an additional 5-10 minutes to melt the cheese. If you prefer your cheese more golden brown, place under the broiler for several minutes.
  7. Remove from oven and allow to set for 5-10 minutes to set up.
  8. Slice and serve.