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Corn-Topped Meat Loaf

 Corn-Topped Meat Loaf
A cheesy Mexicorn topping gives this tender meat loaf a Southwest flair. β€œI've made it for years,β€œ notes Laura Webb of Lindstrom, Minnesota. β€œIt's one of my husband's favorites.β€œ
2 ServingsPrep: 20 min. Bake: 40 min.


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Corn-Topped Meat Loaf (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 375 calories, 19 g fat (9 g saturated fat), 157 mg cholesterol, 1,030 mg sodium, 19 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.