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Mexicali Meat Loaf Recipe

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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

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Mexicali Meat Loaf Recipe

Prep: 15 min. Bake: 1 hour + standing

Yield: 6 Servings

15 60 75

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 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

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°. Let stand 10 minutes before slicing. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 471 calories, 25 g fat (13 g saturated fat), 146 mg cholesterol, 1,243 mg sodium, 27 g carbohydrate, 3 g fiber, 34 g protein.

Originally published as Mexicali Meat Loaf in Taste of Home Ground Beef Cookbook , p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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