Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Turkey; ground |
| ½ cup | Fat-free sour cream |
| 1 cup | Cheddar cheese; shredded |
| ½ cup | Onion; diced |
| ½ cup | Taco sauce |
| ½ cup | Cornmeal* |
| 1 pack | Taco seasoning mix |
| 1 tablespoon | Margarine |
| 2 tablespoons | Unbleached flour |
| 1 cup | Skim milk; at room temperatu |
| 1 cup | Cheddar cheese; shredded |
| ⅛ teaspoon | Salt |
LOAF
CHEESE SAUCE
Recipe by: The Great American Meatloaf Contest Cookbook Preparation Time: 0:15 Preheat oven at 350. Prepare a 9" loaf pan with cooking spray and flour. In a mixing bowl, combine all loaf ingredients and mix well. Press meat mixture into prepared pan. Bake for 1 hour.
Remove from the oven and drain off any liquid. While loaf is baking, in a small saucepan melt margarine. Add flour and blend well. Cook 1 minute, stirring constantly. Add milk all at once, mixing well. Keep stirring until the mixture starts to boil and thicken. Remove from heat and add cheese all at once. Stir until cheese is melted and then salt as needed. Serve sauce over nacho loaf.