Mexicali meatloaf casserole

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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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