Mexicali Meatloaf

Elaine Bovender


This recipe originally came from the 1981 Southern Living Cookbook. My hubby used to make it quite often back then and our family loved it! Since then, we've moved a couple of times, my children grew up and that cookbook with this wonderful recipe was long gone. I recently found it again and made it for our supper. It's just as good as I remembered, so moist and flavorful. I decided that I would post it here to share with you all and to make sure that I never lose it again! I hope you all enjoy it as much as we do.


★★★★★ 3 votes

15 Min
1 Hr 5 Min


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  • 1 1/2 lb
    ground beef or turkey
  • 3/4 c
    quick oats, uncooked
  • 1/2 c
    tomato juice
  • 1 large
    egg, beaten
  • 1 small
    onion, minced
  • 2 tsp
  • 1 Tbsp
    chili powder
  • 1 tsp
    black pepper

  • 2 Tbsp
  • 2 Tbsp
    all purpose flour
  • 1/4 tsp
  • 1 c
    milk or half and half
  • 1/2 c
    monterey jack cheese, shredded
  • 1 can(s)
    whole kernel corn, drained, 11 ounce size

  • 1 small
    green bell pepper, sliced into rings

How to Make Mexicali Meatloaf


  1. Preheat oven to 350 degrees. Spray a 9 X 13 baking dish with cooking spray and set aside.
  2. Mix meatloaf ingredients together well, place into prepared baking dish and shape into loaf. Place in oven and bake for 45 minutes. Remove from oven and drain off liquid, set aside.
  3. CHEESE SAUCE: In heavy saucepan, melt butter and sprinkle on flour and salt and cook for about 3 minutes. Slowly add milk, stirring constantly. While stirring bring to a boil, stirring constantly until thickened. Remove from heat, add cheese and corn. Return to heat and stir until smooth and cheese has melted. Pour over meatloaf, garnish with green pepper rings.
  4. Return to oven and bake for 20 more minutes. Transfer to serving platter and serve, spooning extra sauce over slices.

Printable Recipe Card

About Mexicali Meatloaf

Course/Dish: Beef, Meatloafs, Casseroles
Main Ingredient: Beef
Regional Style: Southern
Other Tag: For Kids

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