Mexican Pico de Gallo Meatloaf is a twist on any classic meatloaf recipe. Using juicy ground beef and pork to keep the loaf moist and flavorful while baking, this comfort food (yes, meatloaf and taco seasoning forms the ULTIMATE hankering for food) gets seasoned with cumin, dried cilantro and oregano, chunky salsa and Avocado Tomatillo Salsa, three different cheeses, and a Pico de Gallo topping. It’s intensely amazing.

Mexican Pico de Gallo Meatloaf

1 lb. ground beef
1 lb. ground pork
12 oz. sharp three cheese Mexican blend, grated and divided
3 large eggs
1 1/2 cup Avocado Tomatillo Salsa*
3/4 cup chunky tomato salsa, divided
1 cup salted cracker crumbs
1 tsp. ground cumin
1/2 tsp. dried cilantro
1/2 tsp. dried oregano
sea salt and pepper
1 cup fresh Pico de Gallo,** divided

Preheat the oven to 375 degrees.

In a large bowl, mix together the meat, 1 cup (8 oz) cheese, eggs, salsas, cracker crumbs, spices, and salt and pepper. Knead until very well combined.

Transfer to a parchment lined, large loaf pan.

Top with the remaining cheese and 1/2 cup Pico de Gallo.

Bake for 45 minutes, or until the meat is done.

Remove from the oven and cool for several hours before slicing and serving with topped with the remaining Pico de Gallo and any extra avocado tomatillo salsa (and beans and sour cream, too, if desired).

*Avocado Tomatillo Salsa:
1/2 pound tomatillos—husked, cored and quartered
3 garlic cloves, lightly smashed and peeled
1 jalapeño, stemmed and halved
2 green onions (scallions), white part only, coarsely chopped
1 Tbs. vegetable oil
2 large avocados—peeled, pitted and coarsely chopped
1/4 cup fresh cilantro, chopped
1 tsp. sugar
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 Tbs. fresh lime juice
sea salt and pepper

Preheat oven to 425 degrees. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and green onions with oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.

Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth. Add cumin, oregano, and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt.

**Fresh Pico de Gallo:
3-4 medium tomatoes, diced
1/2 white onion, roughly diced
1/4 red onion, finely diced
1 jalapeño pepper, seeded and finely minced
1/2 cup fresh cilantro, chopped
2 Tbs. fresh lime juice
1/2 tsp. sea salt
1/8 tsp. black pepper

In a medium bowl, combine tomatoes, onions, jalapeño, and chopped cilantro. 
Stir in lime juice and lightly season with sea salt and pepper. Chill overnight for optimum flavor.