Mexicali Meat Loaf

Name: Mexicali Meat Loaf
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 6 servings.
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

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

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 thermometer reads 160°. Let stand 10 minutes before slicing.