Ingredients
1/2 cup tomato juice1 egg3/4 cup quick-cooking oats2 teaspoons dried minced onion1 teaspoon chili powder1 teaspoon salt1/4 teaspoon pepper1-1/2 pounds lean ground beef3 tablespoons butter3 tablespoons all-purpose flour1-1/2 cups milk8 slices process cheese (Velveeta)1 can (11 ounces) Mexicorn, drained2 small green peppers, cut into rings
Preparation
In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Pat into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 30 minutes.
Meanwhile, in a saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Stir in cheese until melted. Add corn.
Drain meat loaf; top with corn mixture and pepper rings. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.
