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 pound ground chicken
- 2 eggs
- 1 ½ cups bread crumbs
- 3 tablespoons salsa
- 2 tablespoons ranch-style salad dressing
- 1 (1.25 ounce) package taco seasoning mix
- ½ cup shredded Cheddar cheese
- ¼ cup sour cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×4-inch loaf pan.
- In a large bowl, mix together ground chicken, eggs, bread crumbs, salsa, salad dressing, and taco seasoning mix. Pack into the prepared loaf pan.
- 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
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.
Ehhhhhhhh. It was just alright but we all ate it. Too salty.
DELICIOUS! I used newman’s mango salsa. Very easy! Would make again
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!!!
1/4 bread crumbs, spoonful of pepper jelly, grilled onions and peppers
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.
We loved it, husband loved it, will make again! Great with some greek yogurt in place of sour cream 🙂
Was different, good for change of pace. May also try less bread crumbs.
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
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!
Would not make this again. The chicken gets lost in too much breadcrumbs and too many eggs.
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!
Bland and tasteless.
I really enjoyed making this recipe. Meatloaf does not have to be bland.
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
It turned out pretty bland and none of my family liked it.
Terrible.
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!
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.
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!
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,