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
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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
Directions
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.