Mexicali meatloaf casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| ¾ | cup | Uncooked oats |
| ½ | cup | Tomato juice |
| 1 | Egg; beaten | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Chili powder |
| 2 | teaspoons | Instant minced onion |
| 3 | tablespoons | Margarine |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| 1½ | cup | Milk |
| 8 | cans | American cheese |
| 1 | can | (12-oz) Mexican style corn |
| 2 | smalls | Green peppers; cut in eight rings |
Directions
Combine first eight ingredients. Pack on bottom of a 9-inch square pan.
Bake at 350 for 20 minutes. Drain off excess juices. Meanwhile, melt butter in saucepan & blend in flour & salt until smooth. Add milk, bring to a boil, cook 1 minute. Add cheese (which has been cut into pieces) and stir until melted; add drained corn. Pour topping over partially cooked meat loaf. Top with green pepper rings. Return to oven, bake an additional 20 minutes. Cool 10 minutes before cutting. Makes 8 servings.
MRS R.B. (ALICE) MC BEE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .