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