A Mexican flavor-inspired chicken meatloaf. Chicken makes this lower in fat than regular meatloaf, and adding pork keeps the meatloaf from tasting dry.
Ingredients
- ¼ cups herb-seasoned croutons: 1 piece
- salsa: 1 jar (12 ounce jar)
- olive oil: 1 Tbsp
- onion: 1 cup (finely chopped)
- jalapeño pepper: 1 piece (minced)
- garlic: 3 clove (minced)
- ground chicken: 1 pound
- ground pork: 0.5 pound
- pepperjack cheese: 1 cup (shredded)
- cilantro: 0.25 cup (minced)
- egg: 1 piece
- ½ tablespoons taco seasoning mix: 1 piece
- Worcestershire sauce: 1 Tbsp
- barbecue sauce: 2 Tbsp
- brown sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
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Mix together croutons and salsa in a large bowl; set aside to soften, about 15 minutes.
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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.
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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.
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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.
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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.
