"Kitchen Sink" Meatloaf
2 pounds good lean ground beef
1 large onion chopped fine
1/2 cup oatmeal
1/2 cup oat bran
1 cup tomato juice (I use the juice from the canned tomatoes that go on top streched with wine if I need more liquid)
3 - 5 TBSP (or more) red chile powder. (The kind I use is just chile, no added cumin or garlic) Your choice of heat level.
2 tsp cumin
a *lot* of garlic, chopped, minced crushed or whatever.
1 cup thawed frozen corn kernels
3 eggs
1/2 cup chopped roasted peeled red or green chile (or bell pepper if you can't get chiles)
1 large can of diced tomatoes (I like the plain ones but the seasoned ones are good too.)
Mix everything except the beef and canned tomatoes together in a large stainless or other non reactive comtainer. This mixture can be stored in the fridge for a while to blend flavors. (Do not leave it to sit out for more than a few minutes because of the eggs.)
Prepare your baking pan by lightly oiling it with a little olive oil. Add a nice thick layer of sliced onions and then a layer of sliced potatoes.
Mix the ground beef into the other stuff, shape into a blob, plop in onto the layer of potatoes, cover it with a layer of canned diced tomatoes, and bake for about 1 1/2 hours at 350 deg. F. I generally use a meat thermometer and call it done at 170 deg F internal temp.