Grandmommy's Mexicali Meatloaf |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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After my boyfriends grandmother passed, I was given her recipe book to take down some that looked good to me. This one is a winner. ** Update 3/7- I just made this for the first time myself and realized that in the recipe it calls for milk but it is not listed in the ingredients. I guess I did not record this when copying the recipe so I used about 2 cups to get it creamy like it should be.. however.. I ended up with too much sauce. I used it over chicken later in the week. Ingredients:
1 1/2 lbs ground beef |
3/4 cup oats |
1/2 cup tomato juice |
1 egg |
2 teaspoons salt |
1/4 teaspoon pepper |
1 teaspoon chili powder |
2 teaspoons onions, minced |
3 tablespoons butter |
3 tablespoons flour |
2 cups milk, see not in description |
1 cup cheddar cheese, shredded |
1 (12 ounce) can mexican-style corn, drained |
2 green peppers, small, cut into rings |
Directions:
1. Combine beef, oats, tomato juice, egg, 1 tsp salt, pepper, chili powder, and onion in a large bowl. Do not overmix. Pack into a 9 inch square baking dish. Bake at 350 for 20 minutes, drain juices.
2. Melt butter over medium heat, whisk in flour and 1 tsp salt. Slowly add milk while whisking. Bring to a boil.
3. Cook one minute, add cheese.Stir in corn.
4. Pour mixture over meat, top with green pepper rings. Bake 20 minutes.
5. Let cool 10 minutes before cutting. Serve.
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