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Mexicali Meat Loaf

 Mexicali Meat Loaf
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
6 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Mexicali Meat Loaf (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now