Salsa Chicken Meatloaf

Salsa Chicken Meatloaf

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HockeyMom 2

"Mexican flavor inspired meatloaf. Chicken makes this lower in fat than regular meatloaf, and adding pork keeps the meatloaf from tasting dry."
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1 h 45 m servings 393 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 897 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  2. Mix the croutons with salsa in a large bowl, and set aside to soften, about 15 minutes. Heat olive oil in a skillet over medium heat, and cook the jalapeno pepper, onion, and garlic until the onion is translucent, 5 to 8 minutes.
  3. Mix the ground chicken, ground pork, egg, taco seasoning, Worcestershire sauce, pepperjack cheese, and cilantro into the crouton mixture, and mash any unbroken croutons. Mix in the cooked onion mixture. Transfer the meatloaf into the prepared loaf pan. Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar has dissolved, and brush the barbecue sauce mixture over the loaf. Fold a 12-inch long piece of aluminum foil into a tent, and place the foil tent over the loaf.
  4. Bake in the preheated oven until the juices run clear and the loaf is no longer pink in the center, about 1 hour. Remove foil tent for last 10 minutes of baking. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (72 degrees C). Remove from oven, cover the loaf with foil, and let stand for 15 minutes before serving.


  1. 39 Ratings

Most helpful positive review

This meatloaf is fabulous! I made this for dinner the other night and I was not disappointed in the results. I used herb-seasoned stuffing cubes, because it is what I had on hand. I used a po...

Most helpful critical review

Followed the recipe to the T and the meatloaf came out all liquidey...?! (...the brown sugar glaze was VERY tasty.)

This meatloaf is fabulous! I made this for dinner the other night and I was not disappointed in the results. I used herb-seasoned stuffing cubes, because it is what I had on hand. I used a po... inhaled this dinner...used whole wheat bread crumbs instead of croutons, a green pepper instead of jalepeno, a full 2 lbs of extra lean ground chicken (used no pork), a whole p...

Great flavor, and easy to make.

Absolutely delicious!!! I used all chicken and even forgot to add the cheese the second time I made it and didn't miss it! Make sure you like the salsa you choose because the varieties are so ...

I really didn't know what to expect from a meatloaf using ground chicken and pork, but, wow the taste really packs a punch! It had so much flavor and tasted really fresh using fresh jalapeno a...

Loved this! I used all chicken to make it leaner and it was delicious without being dry.

So good! Thanks for sharing!

It's great. Living in Cyprus I had to modify some ingredients. I used 1/2 cup chilli cheese and 1/2 cup parmasen. Also half way through, I drained excess moisture as the previous one I mad was t...

This is the most incredible meatloaf I've ever eaten. So moist and full of flavor, and the recipe allows so many opportunities to tailor it for your own preferences. I subbed in half a green bel...

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