Corn-Topped Meat Loaf

By Thom7747

A cheesy Mexicorn topping gives this tender meat loaf a Southwest flair. “I've made it for years,“ notes Laura Webb of Lindstrom, Minnesota. “It's one of my husband's favorites.“

Ingredients

• TOPPING:
• 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

Details

Servings 2

Preparation

Step 1

In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper.
1. Crumble beef over mixture and mix well.
2. Pat into an ungreased 5¾-in. x 3-in. x 2-in. loaf pan. 3. Bake, uncovered, at 350° for 20 minutes.

Meanwhile, in a small saucepan, melt butter.
1. Stir in flour and salt until smooth; gradually add milk. 2. Bring to a boil; cook and stir for 1 minute or until thickened.
3. Remove from the heat.
4. Stir in corn and cheese until cheese is melted.
5. 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°.