Mexicali Meat Loaf

(from kintyre’s recipe box)

Source: Ground Beef Cookbook

Cook time: 30 minutes
Serves 6 people

Categories: dinner, not tried

Ingredients

  • 1/2 cup tomato juice
  • 1 egg
  • 3/4 cup quick-cooking oats
  • 2 teaspoons dried minced onion
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds lean ground beef
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 8 slices process American cheese
  • 1 can (11 ounces) Mexicorn, drained
  • 2 small green peppers, cut into rings

Directions

  1. In a large bowl, combine the first seven ingredients.

  2. Crumble beef over mixture and mix well.

  3. Pat into a greased 9 ince square baking dish.

  4. Bake, uncovered, at 350 degrees for 30 minutes. Meanwhile, in a saucepan, melt the butter.

  5. Stir in flour until smooth.

  6. Gradually add milk.

  7. Bring to a boil; cook and stir for 2 minutes.

  8. Reduce heat.

  9. Stir in cheese until melted.

  10. Add corn.

  11. Drain meat loaf; top with corn mixture and pepper rings.

  12. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees.

  13. Let stand 10 minutes before slicing.

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