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A Cooking Adventure with Thom

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Corn-Topped Meat Loaf

Taste of Home's Cooking for 2

Spring 2007

Servings: 2



A cheesy Mexicorn topping gives this tender meat loaf a Southwest flair. “I've made it for years,“ notes Laura Webb of Lindstrom, Minnesota. “It's one of my husband's favorites.“



2 tablespoons beaten egg
2 tablespoons tomato juice
¼ cup quick-cooking oats
¾ teaspoon dried minced onion
¼ teaspoon salt
¼ teaspoon chili powder
⅛ teaspoon pepper
½ pound lean ground beef

1½ teaspoons butter 

1½ teaspoons all-purpose flour

⅛ teaspoon salt

¼ cup 2% milk

¼ cup canned Mexicorn, drained

2 slices process American cheese, diced

2 green pepper rings, cut into strips

Cooking Method

In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper.

  1. Crumble beef over mixture and mix well.
  2. Pat into an ungreased 5¾-in. x 3-in. x 2-in. loaf pan.
  3. Bake, uncovered, at 350° for 20 minutes.

Meanwhile, in a small saucepan, melt butter.

  1. Stir in flour and salt until smooth; gradually add milk.
  2. Bring to a boil; cook and stir for 1 minute or until thickened.
  3. Remove from the heat. Stir in corn and cheese until cheese is melted.
  4. Pour over meat loaf; top with green pepper strips.

Bake 20-25 minutes longer or until meat is no longer pink and a meat thermometer reads 160°.

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