Mexicali Meat Loaf

• 1/2 cup tomato juice
• 1 egg
• 3/4 cup quick-cooking oats
• 2 teaspoons dried minced onion
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds lean ground beef
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 cups milk
• 8 slices process cheese (Velveeta)
• 1 can (11 ounces) Mexicorn, drained
• 2 small green peppers, cut into rings

1. 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 350u0b0 for 30 minutes.
2. 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.
3. 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 160u0b0. Let stand 10 minutes before slicing.

tomato juice, egg, oats, onion, chili powder, salt, pepper, lean ground beef, butter, allpurpose, milk, process cheese, mexicorn, green peppers

Taken from www.tasteofhome.com/recipes/mexicali-meat-loaf/ (may not work)