Prepare the Meat Filling:

1. Heat vegetable oil in a deep skillet over medium heat.
2. Add diced onions and red bell pepper and sauté for 5–7 minutes until softened.
3. Add ground beef and pork, breaking it apart as it cooks, until browned and fully cooked (about 15 minutes).
4. Stir in garlic powder, sweet paprika, salt, and pepper. Mix well and set aside.

Prepare the Potato Layer:

1. Preheat the oven to 450°F (232°C).
2. In a large bowl, toss the potato slices with vegetable oil, oregano, salt, and pepper until evenly coated.

Assemble the Moussaka:

1. Lightly grease a 9×13-inch baking dish.
2. Layer ⅓ of the potato slices evenly on the bottom.
3. Spread half of the meat filling over the potatoes.
4. Add another ⅓ of the potatoes, followed by the remaining meat filling.
5. Finish with a final layer of potatoes, covering the top evenly.

Bake the Moussaka (Covered):

1. Cover the baking dish with aluminum foil and place it in the oven.
2. Bake for 40 minutes.

Prepare the Creamy Topping:

1. In a medium bowl, whisk together the eggs, sour cream, and heavy cream until smooth.

Final Bake (Uncovered):

1. Remove the dish from the oven and discard the foil.
2. Pour the creamy topping evenly over the potatoes.
3. Return the uncovered dish to the oven and bake for 20 minutes, until the topping is set and golden brown.

Rest & Serve:

1. Let the moussaka rest for 15–20 minutes before slicing and serving.
2. Enjoy with a fresh salad or crusty bread for a complete meal!