How to Make Salsa Chicken Meatloaf - A Step-by-Step Guide

When it comes to comfort food, meatloaf is a classic favorite for many. It's a simple and hearty dish that can be customized to suit a variety of flavor preferences. And if you're a fan of Mexican-inspired dishes, then this Salsa Chicken Meatloaf is sure to become a new go-to recipe in your kitchen. It combines the familiar concept of meatloaf with the zesty and bold flavors of salsa, creating a dish that is both familiar and exciting.

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Ingredients

  • 1 ¼ cups herb-seasoned croutons
  • 1 (12 ounce) jar salsa
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 jalapeno pepper, seeded and minced
  • 3 cloves garlic, minced
  • 1 pound ground chicken
  • ½ pound ground pork
  • 1 cup shredded pepperjack cheese
  • ¼ cup cilantro, minced
  • 1 egg
  • 1 ½ tablespoons taco seasoning mix
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons barbecue sauce
  • 2 tablespoons brown sugar

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 50 mins
  • Servings: 6
  • Yield: 1 9x5-inch loaf

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Mix together croutons and salsa in a large bowl; set aside to soften, about 15 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion, jalapeño pepper, and garlic in hot oil until onion is translucent, 5 to 8 minutes. Remove from heat.
  • Mix ground chicken, ground pork, pepper Jack cheese, cilantro, egg, taco seasoning, and Worcestershire sauce into crouton mixture; mash any unbroken croutons. Mix into onion mixture in the skillet, then transfer to the prepared loaf pan.
  • Mix together barbecue sauce and brown sugar in a small bowl, stirring until sugar has dissolved. Brush over meatloaf. Fold a 12-inch-long piece of aluminum foil into a tent and place over meatloaf.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. Remove the foil tent for the last 10 minutes of baking. An instant-read thermometer inserted into the center of loaf should read at least 165 degrees F (75 degrees C). Remove meatloaf from the oven, cover with foil, and let stand for 15 minutes before serving.
  • Nutrition

    393 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Cholesterol: 126mg
    • Sodium: 897mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 2g
    • Total Sugars: 10g
    • Protein: 32g
    • Vitamin C: 6mg
    • Calcium: 177mg
    • Iron: 2mg
    • Potassium: 526mg