Description
Mexican flavor inspired meatloaf. Chicken makes this lower in fat than regular meatloaf, and adding pork keeps the meatloaf from tasting dry.
Ingredients
- 1 ¼ cups herb-seasoned croutons
- 1 (12 ounce) jar salsa
- 1 tablespoon olive oil
- 1 jalapeno pepper, seeded and minced
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 1 pound ground chicken
- ½ pound ground pork
- 1 egg
- 1 ½ tablespoons taco seasoning mix
- 1 tablespoon Worcestershire sauce
- 1 cup shredded pepperjack cheese
- ¼ cup cilantro, minced
- 2 tablespoons barbecue sauce
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5×9-inch loaf pan.
- Mix the croutons with salsa in a large bowl
- and set aside to soften
- about 15 minutes. Heat olive oil in a skillet over medium heat
- and cook the jalapeno pepper
- onion
- and garlic until the onion is translucent
- 5 to 8 minutes.
- Mix the ground chicken
- ground pork
- egg
- taco seasoning
- Worcestershire sauce
- pepperjack cheese
- and cilantro into the crouton mixture
- and mash any unbroken croutons. Mix in the cooked onion mixture. Transfer the meatloaf into the prepared loaf pan. Mix the barbecue sauce and brown sugar together in a bowl
- stirring until the sugar has dissolved
- and brush the barbecue sauce mixture over the loaf. Fold a 12-inch long piece of aluminum foil into a tent
- and place the foil tent over the loaf.
- Bake in the preheated oven until the juices run clear and the loaf is no longer pink in the center
- about 1 hour. Remove foil tent for last 10 minutes of baking. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (72 degrees C). Remove from oven
- cover the loaf with foil
- and let stand for 15 minutes before serving.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 6