Ingredients
6
6 servings
- •1.25 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
- •0.5 pound ground pork
- •1 cup shredded pepperjack cheese
- •0.25 cup cilantro, minced
- •1 egg
- •1.5 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 9x5-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.
Nutritional Facts
Per 6 servings
- Calories: 393
- Carbohydrate: 22g
- Fat: 20g
- Fiber: 2g
- Protein: 32g
- Sugar: 10g
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