Spiced Pork Meatloaves with Creamy Queso and Salsa Fresca

These spiced pork meatloaves are a fun twist on the classic comfort food, bursting with Tex-Mex flavors. Topped with a creamy queso blanco sauce and a bright tomato salsa, they’re served alongside tender roasted green beans and carrots for a colorful, satisfying plate.

This recipe comes together quickly on a single baking sheet, making cleanup a breeze. The combination of savory pork, zesty salsa and rich queso will have everyone coming back for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrot into ½-inch-thick diagonal pieces. Trim green beans if needed. Dice tomato into ½-inch pieces. Thinly slice scallions, separating whites from greens. Quarter lime.
2. In a large bowl, gently combine ground pork, scallion whites, panko, half the fajita spice blend (use all for 4 servings), salt (¾ tsp for 2 servings, 1½ tsp for 4) and pepper. Form into two 1-inch-thick loaves (four loaves for 4). Place on one side of a baking sheet.
3. Toss carrot on the other side of the baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, use a second baking sheet for carrots.) Roast on top rack for 5 minutes. (For 4, roast carrots on top rack and meatloaves on middle rack.) After 5 minutes, add green beans to the baking sheet. Toss with oil, salt and pepper. Return to oven and roast 12-15 minutes more, until veggies are tender and meatloaves are cooked through.
4. Meanwhile, in a small bowl, combine diced tomato, scallion greens and juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper. Set aside.
5. In the last few minutes of roasting, place queso blanco in a medium microwave-safe bowl. Stir in 1 tablespoon water (2 tablespoons for 4 servings). Cover tightly with plastic wrap and microwave until warmed through, 30-45 seconds.
6. Divide meatloaves and roasted veggies between plates. Spoon queso blanco over meatloaves, then top with salsa (drain excess liquid first). Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well as a substitute. Just be sure to cook it to an internal temperature of 165°F.

How do I store leftovers?

Store leftover meatloaves and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the salsa ahead of time?

Absolutely! The salsa can be prepared up to a day in advance and stored in the fridge. Add the lime juice just before serving for maximum freshness.