Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground beef |
| ¾ cup | Uncooked oats |
| ½ cup | Tomato juice |
| 1 \N | 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 |
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, .