Ingredients

• ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
• ¼ cup fat free milk
• ⅓ cup yellow cornmeal
• 1 tablespoon reduced-sodium taco seasoning
• ¼ teaspoon salt
• ¾ cup finely chopped red sweet pepper
  

Directions

1. Preheat oven to 350°F. In a large bowl whisk together egg and milk. Stir in cornmeal, taco seasoning and salt. Stir in sweet pepper, onions and jalapeno pepper (if using). Add turkey and mix well. Lightly pat turkey mixture into a 9x5x3-inch loaf pan.
2. Bake for 45 minutes. Carefully drain off any grease from the meatloaf. Spread top of meatloaf with taco sauce. Bake about 10 minutes more or until an instant-read thermometer inserted in center of meat loaf registers 165°F.
3. Let meat loaf stand for 10 minutes. Carefully drain off any grease from the meatloaf. To serve, cut loaf into 12 slices and place two slices on each of six serving plates.