Ingredients Jump to Instructions ↓

  1. 2 tablespoons beaten egg

  2. 2 tablespoons tomato juice

  3. 1/4 cup quick-cooking oats

  4. 3/4 teaspoon dried minced onion

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon chili powder

  7. 1/8 teaspoon pepper

  8. 1/2 pound lean ground beef TOPPING:

  9. 1-1/2 teaspoons butter

  10. 1-1/2 teaspoons all-purpose flour

  11. 1/8 teaspoon salt

  12. 1/4 cup 2% milk

  13. 1/4 cup canned Mexicorn, drained

  14. 2 slices process American cheese, diced

  15. 2 green pepper rings, cut into strips

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake, uncovered, at 350° for 20 minutes. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in corn and cheese until cheese is melted. Pour over meat loaf; top with green pepper strips. Bake 20-25 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Yield: 2 servings.


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