Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + standing

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.
Originally published as Mexicali Meat Loaf in Taste of Home Ground Beef Cookbook 1999, p27

Nutritional Facts

1 each: 471 calories, 25g fat (13g saturated fat), 146mg cholesterol, 1243mg sodium, 27g carbohydrate (9g sugars, 3g fiber), 34g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Mexicali Meat Loaf in Taste of Home Ground Beef Cookbook 1999, p27

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