With a chocolate macaroon crust, this cheesecake is kosher for Passover. Wonderful for a dessert at a Seder. Rich to a great extent.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 1 9×5-inch loaf |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-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 Facts
| Calories | 393 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 8 g |
| Sodium | 897 mg |
| Sugars | 10 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was great! I have a go to beef/pork meatloaf recipe that my husband and I both enjoy, but our daughters could take it or leave it. This recipe however, all four of us really enjoyed it. The flavours of the salsa really sung through, and the mildness of the chicken/pork combo worked really well with that. Will make again.
This was amazingly good. I wasn’t sure about it going in. I used 2 pounds ground chicken and no pork. I will mince my onions next time and maybe step up the herbs a little bit not much. Great recipe!!
This was not a win for my family. My husband thought it wasn’t flavorful enough, my kids didn’t like the squishy texture of the stuffing mix (a tip from the reviews), and I really disliked the sauce on top. I followed the recipe exactly and was really disappointed because it sounded like it would please everybody. We eat Mexican a lot and I was expecting more of that type of bold flavor. This was more like bbq, with some taco seasoning mixed in. Just kinda bleh.
this is my favorite meatloaf
OMG…this was amazing…so moist. Rave reviews from the adults and teens…little ones not so much but they don’t like anything but pasta and pizza anyway…. I basically followed the recipe although like many others I used 2 lbs of ground chicken and no pork. I used all the other ingredients adjusting the quantities because of the additional meat. I added 4 button mushrooms finely chopped to the onion mixture. I also added about 1/4c bbq sauce to the meat mixture. Once all mixed I felt it was a bit watery so I added about another 1.5 cups of croutons that I quickly ground in the food processor. This seemed the thicken the mixture to the right consistency. With these changes I made 2 loafs. One in a 10 ” and one 8″. Served the sweet potato fries and roasted broccoli. Can’t wait for the left overs tomorrow.
Veggie burger instead of pork Other than that it was delicious!
This was AMAZING! Make sure you let it sit no less than 15 minutes before eating!!! Let it sit for 20 minutes! The directions say this by the way!!! You don’t have to drain anything. In fact, that would be doing yourself a disservice. Let it cool and harden. It is moist and delicious. I just added more seasoning and garlic because I’m a garlic freak, but no changes are needed!!!
It was delicious, moist and savory. Lots of flavor and a lot less fattening than regular meatloaf. My husband and I both love it!
This was awesome and everyone devoured it ! I used 1 lb each ground chicken and pork. Used less salsa and about a cup more of seasoned croutons because I didn’t want it too wet. Also used the entire package of Taco seasoning. Did not use loaf pan but free formed it in a 13×9 baking dish lined with foil and baked according to directions . Definitely will be making this again! Loved it!
This was a very interesting flavor. Much better than regular meatloaf. We loved it. I made it for my husband and for guests and got rave reviews. Everyone loved it. And any leftovers you might have are even better the next day. Great recipe. Will definitely make again.
I used Salsa Verde because it is what I had. I made little ones instead of one big meatloaf and will freeze them. I had one last night and it was so good. I’ll be making this again for sure.
The only thing I omitted was the jalapeno pepper so everyone could enjoy the meal. My husband always uses a salsa with ghost pepper, so he didn’t miss the jalapeno.
Great taste, just a little too moist. Maybe I needed more bread crumbs? I will make it again.
so mouth watering yum
Awesome I doubled everything for a larger loaf but amped it up by adding more jalapeños just personal taste and was a hit.
Loved the taste and the lower calorie count.
Fantastic! Followed the recipe exactly. Will be my go-to recipe for meatloaf in the future.
This was good but different as I’ve never had a chicken meat loaf before. Like other reviewers, I agreed it was too soupy so I felt the need to add more breadcrumbs . Unfortunately I only had Italian breadcrumbs so that is what I used. Lol. The cilantro is what gives it that Mexican taste as I could not really taste the taco seasoning. It was not hot with one jalapeno. Surprisingly it had a lot of flavor. Don’t leave off the BBQ sauce as that is much needed on the top.
It was ok in my opinion, but my hubby LOVED it!
We made it per the recipe and loved it… nice and moist with a great flavor. Definitely will be repeating this dinner!
You definitely need to add both pork and vegetables to keep the ground chicken from drying out. Meatloaf needs to be moist