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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My family got tired of the regular old meatloaf, so I decided to zip it up a bit this Mexican flair. It is now one of my family's favorite dinners.Brenda Stueve, Olpe, Kansas 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 |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups milk |
8 slices process cheese (velveeta) |
1 can (11 ounces) mexicorn, drained |
2 small green peppers, cut into rings |
Directions:
1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Pat into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 30 minutes.
2. Meanwhile, in a saucepan, melt 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.
3. 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°. Let stand 10 minutes before slicing. Yield: 6 servings.
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