Sunday, March 25, 2018

Mexican Style Chicken Meatloaf - Low Carb

This evening I made a huge Mexican Style Meatloaf using 3 pounds of ground chicken (2 pounds Perdue ground chicken breast and 1 pound lean ground chicken). Since my son was joining us for dinner, I figured that I would have plenty of leftovers to send home with him and enough extra left for a lunch or 2 for myself this week. I added salsa, onions, Poblano peppers, egg, olive oil, spices and cheese as my binder in place of bread crumbs. It works beautifully and keeps everything so moist and tender. I spread a thin layer of salsa on top before baking the meatloaf. 

My son requested sweet potatoes for dinner so I peeled and cut up sweet potatoes into chunks, tossed them with olive oil and seasoned with salt, pepper, cinnamon and a light dusting of ground chipotle powder, then spread them out on a sheet pan and roasted them until done. I also steamed fresh green beans in a large skillet, then tossed them in some butter and gently sautéed until al dente. You would never know that this meatloaf was made with predominantly chicken breast because it was so tender, juicy and flavorful. Hubby said he thought it was the best meatloaf he'd ever had. Check out a few photos and the easy peasy recipe below. Enjoy!

One of my favorite salsas to add to meatloaf

I spread additional salsa on top before baking

My son's plate

Mexican Style Chicken Meatloaf - Low Carb


3 pounds ground chicken (I used 2-lbs Perdue ground chicken breast and 1-lb Perdue lean ground chicken)
1 cup salsa, plus extra to spread on top, if desired
1 large egg
2 to 3 Tablespoons olive oil (I used 3 T)
1/2 cup diced onion, sautéed until translucent
1 small diced Poblano pepper, sautéed until translucent
1/2 teaspoon sea salt, or to taste
Black pepper, to taste
3/4 teaspoon smoked paprika
3/4 teaspoon roasted ground cumin
1/4 teaspoon ground chipotle pepper, or to taste
1-1/2 cups shredded Mexican style cheese (I used Sargento's Mexican Style 4-cheese blend)


Preheat oven to 400 degrees F.

Mix all ingredients together in a large bowl. Transfer to a 2-1/2 to 3 quart baking dish. Bake for approximately 1 hour 20 minutes or until done. If desired, top with additional shredded cheese during the last 10 minutes of baking. Let meatloaf sit for 5 to 10 minutes for cheese to set. Slice and serve.


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