Corn-Topped Meat Loaf

Name: Corn-Topped Meat Loaf
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; 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

15 ingredients

3 steps

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
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

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°.