Smoky Jalapeño Popper Meatloaf

why make this recipe

Smoky Jalapeño Popper Meatloaf is a fun twist on the classic meatloaf that everyone loves. It combines the comforting flavors of meatloaf with the spicy kick of jalapeños and the creamy goodness of cheese. It’s easy to make, hearty, and perfect for a family dinner or a gathering with friends. Plus, who can resist melted cheese and crispy bacon? This recipe brings those flavors together in a delicious way!

how to make Smoky Jalapeño Popper Meatloaf

Ingredients :

• 2 pounds of ground beef, lean
• A big egg, already beaten
• One small onion, chopped up really fine
• Bread crumbs, 1 cup
• One to two jalapeños, seeds out, diced up small
• 1 tablespoon Worcestershire sauce
• Some smoked paprika, 1 teaspoon
• Black pepper to your liking
• Salt, just enough
• Shredded cheddar cheese, 1 cup
• Four ounces of cream cheese, let it soften
• Four slices of beef bacon, cooked crisp then crumbled
• A half cup of ranch dressing, for drizzling on top

Directions :

1. Mix up that ground beef, bread crumbs, egg, onion, diced jalapeños, smoked paprika, Worcestershire sauce, salt, and black pepper in a big bowl. Make sure everything mingles well.
2. Gently stir in the softened cream cheese, shredded cheddar, and crispy beef bacon. You want it all spread out nicely.
3. Now, form everything into a loaf shape. Drop it into a greased loaf pan or pop it onto a baking sheet lined with foil.
4. Slide it in your oven, set to 350°F, for 45 to 50 minutes. It’s done when it hits 160°F inside.
5. Take it out and let it chill for five to ten minutes. Slices will hold together better if you wait.
6. Warm up that ranch a bit and pour it right onto the meatloaf slices just before you dig in.

how to serve Smoky Jalapeño Popper Meatloaf

This meatloaf is perfect when sliced and served hot. You can enjoy it with a side of mashed potatoes, a fresh salad, or some roasted vegetables. It’s also great for sandwiches the next day, layered between slices of bread.

how to store Smoky Jalapeño Popper Meatloaf

To store leftovers, wrap the meatloaf tightly in plastic wrap or aluminum foil. You can also keep it in an airtight container. It will stay good in the fridge for about three to four days. If you want to save it for longer, you can freeze it for up to three months. Just make sure to slice it before freezing for easy meals later!

tips to make Smoky Jalapeño Popper Meatloaf

• If you like it spicier, leave some jalapeño seeds in or add more peppers.
• You can mix in other ingredients like corn or chopped bell peppers for extra flavor and texture.
• For a smoky flavor, try using smoked cheddar cheese instead of regular cheddar.

variation

For a lighter version, you can substitute ground turkey or chicken for the beef. You can also replace the cream cheese with Greek yogurt for a healthier twist.

FAQs

1. Can I use another type of cheese?
Yes! Feel free to switch to your favorite cheese, like pepper jack or mozzarella.

2. How can I tell if the meatloaf is done?
Use a meat thermometer. It should reach an internal temperature of 160°F.

3. Can I make this meatloaf ahead of time?
Absolutely! You can mix all the ingredients and shape the meatloaf a day in advance, then store it in the fridge until you’re ready to bake it.

Smoky Jalapeño Popper Meatloaf

A fun twist on classic meatloaf combining spicy jalapeños and creamy cheese for a delicious family dinner.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main ingredients

• 2 pounds ground beef, lean Use lean ground beef for the best texture.
• 1 large egg, already beaten A large egg helps bind the ingredients.
• 1 small onion, chopped really fine Chop finely for better distribution in the meatloaf.
• 1 cup bread crumbs Use plain or seasoned breadcrumbs.
• 1-2 pieces jalapeños, seeds out, diced small Add more for extra spiciness if desired.
• 1 tablespoon Worcestershire sauce For depth of flavor.
• 1 teaspoon smoked paprika Adds a smoky flavor.
• to taste black pepper Adjust based on personal preference.
• to taste salt Season to your liking.
• 1 cup shredded cheddar cheese Can be replaced with smoked cheddar for more flavor.
• 4 ounces cream cheese, softened Let it sit out to soften for easy mixing.
• 4 slices beef bacon, cooked crisp then crumbled Adds a crunchy texture and flavor.
• 1/2 cup ranch dressing For drizzling on top before serving.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a large bowl, mix ground beef, bread crumbs, egg, onion, diced jalapeños, smoked paprika, Worcestershire sauce, salt, and black pepper until well combined.
• Gently fold in the softened cream cheese, shredded cheddar cheese, and crispy beef bacon, ensuring an even distribution.
• Shape the mixture into a loaf and place it in a greased loaf pan or on a baking sheet lined with foil.

Cooking

• Bake in the preheated oven for 45-50 minutes, until the internal temperature reaches 160°F (70°C).
• Remove from the oven and allow to rest for 5-10 minutes before slicing.
• Warm ranch dressing slightly and drizzle over the sliced meatloaf before serving.

Notes

This meatloaf can also be enjoyed in sandwiches the next day. For storage, wrap tightly in plastic wrap or foil, or place in an airtight container. It lasts in the fridge for about 3-4 days or can be frozen for up to 3 months.

Keyword Bacon, Comfort food, Dinner, Jalapeño Popper, Meatloaf