Spiced Pork Meatloaves with Creamy Queso and Fresh Salsa

Give classic meatloaf a Tex-Mex twist with these juicy spiced pork meatloaves. They’re roasted until perfectly cooked, then topped with a creamy queso blanco sauce and a bright, fresh tomato salsa. The combination of savory pork, tangy queso and zesty salsa is irresistible.

Alongside the meatloaves, we roast tender green beans and carrots until they’re nicely browned and caramelized. The whole meal comes together on one sheet pan for easy cleanup, making it a perfect weeknight dinner that’s as colorful as it is delicious.

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Ingredients

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut carrot on a diagonal into ½-inch-thick pieces. Trim green beans if needed. Dice tomato into ½-inch pieces. Trim and 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), ¾ tsp salt (1½ tsp for 4) and pepper to taste. Form into two 1-inch-tall loaves (four loaves for 4) and place on one side of a baking sheet. (For 4, arrange meatloaves across entire sheet.)
3. Toss carrot on opposite side of baking sheet with a drizzle of oil, salt and pepper. (For 4, toss carrots on a second baking sheet.) 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 sheet. Carefully toss with oil, salt and pepper. Return to oven and roast 12-15 minutes more, until veggies are browned and tender and meatloaves are cooked through.
4. Meanwhile, in a small bowl, combine tomato, scallion greens and juice from two lime wedges (four wedges for 4). Season with salt and pepper.
5. In the last few minutes of roasting, place queso blanco in a medium microwave-safe bowl. Stir in 1 tbsp water (2 tbsp for 4) and cover tightly with plastic wrap. Microwave until warmed through, 30-45 seconds.
6. Divide meatloaves and roasted veggies between plates. Spoon queso blanco over meatloaves and top with salsa (draining first). Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Just adjust the cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe dairy-free?

You can omit the queso blanco or use a dairy-free cheese sauce. The salsa and veggies are naturally dairy-free.