Jalapeno Popper Stuffed Meatloaf
A tasty twist on classic meatloaf, stuffed with creamy jalapeno goodness and wrapped in crispy bacon.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 lb ground pork (or sausage) Substitutions welcome
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cream cheese, softened Make sure it's soft for easy mixing
- 1/2 cup diced jalapenos (fresh or pickled) Adjust for spice preference
- 8 slices bacon For wrapping the meatloaf
Optional Garnish
- 1 tbsp chopped parsley For garnish before serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the ground beef, ground pork, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper until well blended.
- In another bowl, mix the cream cheese and diced jalapenos together.
- Take half of the meat mixture and shape it into a flat rectangle on parchment paper.
- Spread the cream cheese and jalapeno mixture evenly over the meat rectangle.
- Carefully roll the meat over the filling to create a log shape, sealing the edges as you go.
- Wrap the stuffed meatloaf with the bacon slices, overlapping them and tucking the ends underneath.
Cooking
- Place the meatloaf on a baking sheet lined with parchment paper.
- Bake for 1 hour, or until the internal temperature reaches 160°F (70°C).
- Remove from the oven and let it rest for 10 minutes before slicing.
Serving
- Serve the meatloaf hot, sliced into pieces, with optional sides like mashed potatoes or a fresh salad.
- If desired, sprinkle with chopped parsley before serving.
Notes
Make ahead by preparing the meatloaf and refrigerating it for up to a day prior to baking. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.