Mexicali Meat Loaf
(from kintyre’s recipe box)
Source: Ground Beef Cookbook
Cook time: 30 minutesServes 6 people
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
-
In a large bowl, combine the first seven ingredients.
-
Crumble beef over mixture and mix well.
-
Pat into a greased 9 ince square baking dish.
-
Bake, uncovered, at 350 degrees for 30 minutes. Meanwhile, in a saucepan, melt the butter.
-
Stir in flour until smooth.
-
Gradually add milk.
-
Bring to a boil; cook and stir for 2 minutes.
-
Reduce heat.
-
Stir in cheese until melted.
-
Add corn.
-
Drain meat loaf; top with corn mixture and pepper rings.
-
Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees.
-
Let stand 10 minutes before slicing.