Zesty Chicken Meatloaf

  4.2 – 166 reviews  • Mexican

Since I served these at a holiday dinner, I’ve received numerous requests to make them again. They supposedly have a tasty, distinctive flavor. I sincerely hope you appreciate these as much as my family and friends did!

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8
Yield: 1 8×4-inch meatloaf

Ingredients

  1. 1 pound ground chicken
  2. 2 eggs
  3. 1 ½ cups bread crumbs
  4. 3 tablespoons salsa
  5. 2 tablespoons ranch-style salad dressing
  6. 1 (1.25 ounce) package taco seasoning mix
  7. ½ cup shredded Cheddar cheese
  8. ¼ cup sour cream

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×4-inch loaf pan.
  2. In a large bowl, mix together ground chicken, eggs, bread crumbs, salsa, salad dressing, and taco seasoning mix. Pack into the prepared loaf pan.
  3. Bake for 1 hour in the preheated oven. Top with cheese and serve with sour cream.

Nutrition Facts

Calories 280 kcal
Carbohydrate 18 g
Cholesterol 119 mg
Dietary Fiber 2 g
Protein 20 g
Saturated Fat 5 g
Sodium 655 mg
Sugars 2 g
Fat 14 g
Unsaturated Fat 0 g

Reviews

Natalie Meyers
Came out delicious. Used plain breadcrumbs. Before baking put salsa on top and also cheese. I used Sargento Taco cheese with seasonings but I’m sure any cheddar will do.
Timothy Lyons
Ehhhhhhhh. It was just alright but we all ate it. Too salty.
Alexis Johnson
DELICIOUS! I used newman’s mango salsa. Very easy! Would make again
Stephen Garner
I think this is one of my favorite things to eat ever! For real! It’s so easy to make and always comes out exactly the same. It is seriously the best ever! You wont be disappointed. OHhh and you DON’T need to change a single thing. Its perfect as it is, every time! Ignore all the reviewers who change things, they just want attention lol!!!
Erica Fox
1/4 bread crumbs, spoonful of pepper jelly, grilled onions and peppers
Matthew Arroyo
Delicious! I did make a few changes other reviewers suggested. Instead of breadcrumbs I used a cup of crushed tortilla chips but no more because it would’ve been too dry. I added an extra tablespoon of salsa and ranch and stirred in some cheese. I’ll definitely make it again.
Frank Hayes
We loved it, husband loved it, will make again! Great with some greek yogurt in place of sour cream 🙂
Dillon Gardner
Was different, good for change of pace. May also try less bread crumbs.
Yolanda Miller
Liked this recipe. Using ground chicken I didn’t have any ranch dressing, increased the salsa to 5 tbs and used chopped tortilla chips reduced to 1 cup, like others had earlier reported. Baked in a loaf tin for an hour to a temp of 165. It was good, I would do this meatloaf again
Miss Melissa Sanchez
This “taco” meatloaf was easy and delicious. Put in 7 oz can of Salsa Verde instead of 3 TB of salsa and put some of the shredded cheese in the middle as well. Easy to serve with sour cream and cilantro. Try it!
Ryan Page
Would not make this again. The chicken gets lost in too much breadcrumbs and too many eggs.
Jasmine Bradley
I made “Taco Seasoning I” from this site, used egg beaters, cut bread crumbs down to 1 cup, as suggested by others. After 45 minutes, I covered the top with 2 tbsp brown sugar mixed with 2 tblsp of barbecue sauce and returned it to the oven for 15 more minutes. I’ll definitely be making this again! Oh yeah, and it’s healthy, too!
Aaron Martin
Bland and tasteless.
Raymond Roman
I really enjoyed making this recipe. Meatloaf does not have to be bland.
Jeffrey Strickland
It’s not my favorite chicken meatloaf, but it is my least favorite chicken meatloaf. The taco seasoning is so strong, it doesn’t taste like much else. We ate it, but I very much doubt I’d make it again
Howard Cobb
It turned out pretty bland and none of my family liked it.
Paul Schmidt
Terrible.
Adam Clark
I omitted the ranch, taco seasoning & sour cream to keep the salt & fat low. I used extra hot salsa for flavor. I also added a green pepper & onion. I baked them in a muffin pan so I had individual servings. Served with sweet potato & broccoli. Easy to freeze for a quick dinner!
Mr. Stanley Williams
My family loved this. I prepared it exactly as set out in the recipe and it turned out perfect. Very flavourful with a nice crust outside and moist on the inside. Great tasting, simple and kid-friendly. Five stars.
Johnathan Sanchez
This was a bit dry, but I’ll definitely be making it again. I added the suggested amount of breadcrumbs and nexxt time I’ll either cut it in half or maybe just use 1 cup. I did add an extra tablespoon each of salsa and ranch. We topped it with sour cream, shredded lettuce, and extra salsa. My son cleaned his plate, which makes this one a winner!
Jessica Melendez
Great change of pace! I pulsed some tortilla chips in the food processor and used in place of bread crumbs. Also sautéed a diced red pepper and added that. Would have done onion too but didn’t have one. Finally, served salsa verde on side. Tastes just like chicken enchiladas,

 

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