Corn-Topped Meat Loaf Recipe

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Corn-Topped Meat Loaf Recipe
Corn-Topped Meat Loaf Recipe photo by Taste of Home
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Corn-Topped Meat Loaf Recipe

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4.5 4
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A cheesy Mexicorn topping gives this tender meat loaf a Southwest flair. “I've made it for years,“ notes Laura Webb of Lindstrom, Minnesota. “It's one of my husband's favorites.“
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 2 tablespoons beaten egg
  • 2 tablespoons tomato juice
  • 1/4 cup quick-cooking oats
  • 3/4 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 1/2 pound lean ground beef
  • TOPPING:
  • 1-1/2 teaspoons butter
  • 1-1/2 teaspoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup 2% milk
  • 1/4 cup canned Mexicorn, drained
  • 2 slices process American cheese, diced
  • 2 green pepper rings, cut into strips

Directions

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 5-3/4x3x2-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 thermometer reads 160°. Yield: 2 servings.
Originally published as Corn-Topped Meat Loaf in Cooking for 2 Spring 2007, p9

Nutritional Facts

1 piece: 375 calories, 19g fat (9g saturated fat), 157mg cholesterol, 1030mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 31g protein.

  • 2 tablespoons beaten egg
  • 2 tablespoons tomato juice
  • 1/4 cup quick-cooking oats
  • 3/4 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 1/2 pound lean ground beef
  • TOPPING:
  • 1-1/2 teaspoons butter
  • 1-1/2 teaspoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup 2% milk
  • 1/4 cup canned Mexicorn, drained
  • 2 slices process American cheese, diced
  • 2 green pepper rings, cut into strips
  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 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 350° for 20 minutes.
  2. 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.
  3. Pour over meat loaf; top with green pepper strips. Bake 20-25 minutes longer or until meat is no longer pink and a thermometer reads 160°. Yield: 2 servings.
Originally published as Corn-Topped Meat Loaf in Cooking for 2 Spring 2007, p9

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