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Mexican Meat Loaf
• 1 1/2 lbs. lean ground beef
• 1/2 cup tomato juice
• 3/4 cup quick oats, uncooked
• 1 egg, beaten
• 2 Tbls. minced onion
• 2 tsp. salt
• 1 Tbls. Big Bruce's Chili Powder
• 1/2 tsp. cayenne pepper
• 3 Tbls. butter or margarine
• 3 Tbls. self-rising flour
• 1 1/2 cups milk
• 1 (12 oz.) can whole kernel corn with sweet pepper, drained
• 4 oz. grated cheddar cheese
• 2 small green bell peppers, cut into rings

Mix first 8 ingredients; mix lightly. Put into a shallow 2 quart baking dish, and shape into a loaf. Bake at 350 for 45 minutes. Drain off juice.

Melt butter in a saucepan, add flour and cook over low heat, stirring constantly, until bubbly. Gradually add milk; cook, stirring constantly, until smooth and thickened. Add cheese; stir until melts. Stir in corn; pour over loaf. Top loaf with pepper rings. Bake 350 for 20 minutes. Serves: 6-8

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