Corn-Topped Meat Loaf

• 2 tablespoons beaten egg
• 2 tablespoons tomato juice
• 1/4 cup quick-cooking oats
• 3/4 teaspoon dried minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon chili powder
• 1/8 teaspoon pepper
• 1/2 pound lean ground beef
• 1-1/2 teaspoons butter
• 1-1/2 teaspoons all-purpose flour
• 1/8 teaspoon salt
• 1/4 cup 2% milk
• 1/4 cup canned Mexicorn, drained
• 2 slices process American cheese, diced
• 2 green pepper rings, cut into strips

1. In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 350u0b0 for 20 minutes.
2. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in corn and cheese until cheese is melted.
3. Pour over meat loaf; top with green pepper strips. Bake 20-25 minutes longer or until meat is no longer pink and a thermometer reads 160u0b0.

beaten egg, tomato juice, quickcooking oats, onion, salt, chili powder, pepper, ground beef, butter, flour, salt, milk, mexicorn, american cheese, green pepper

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