Shelly's Recipe

MEXICALI MEATLOAF

Category: Meatloaf

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 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

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.

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.

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. Yield: 6 servings.