Ingredients
2 tablespoons beaten egg2 tablespoons tomato juice1/4 cup quick-cooking oats3/4 teaspoon dried minced onion1/4 teaspoon salt1/4 teaspoon chili powder1/8 teaspoon pepper1/2 pound lean ground beefTOPPING:1-1/2 teaspoons butter1-1/2 teaspoons all-purpose flour1/8 teaspoon salt1/4 cup 2% milk1/4 cup canned Mexicorn, drained2 slices process American cheese, diced2 green pepper rings, cut into strips
Preparation
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.
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.
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°.
