Smoky Jalapeño Popper Meatloaf (Printable Version)
Savory meatloaf with jalapeños, cheese, and bacon for a bold flavor in every bite.
# Everything You’ll Need:
→ Meatloaf Base
01 -
2 pounds lean ground beef
02 -
1 cup breadcrumbs
03 -
1 egg, beaten
04 -
1 small onion, finely chopped
05 -
1 to 2 jalapeños, finely diced, seeds removed
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon smoked paprika
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Filling and Topping
10 -
4 ounces cream cheese, softened
11 -
1 cup shredded cheddar cheese
12 -
4 strips beef bacon, cooked crisp and crumbled
13 -
1/2 cup ranch dressing, warmed for drizzling
# Steps to Cook:
01 -
In a large bowl, mix together ground beef, breadcrumbs, beaten egg, chopped onion, diced jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper until evenly combined.
02 -
Gently fold in softened cream cheese, shredded cheddar, and crumbled beef bacon until uniformly distributed throughout the mixture.
03 -
Form the meat mixture into a loaf shape and place it in a greased loaf pan or on a foil-lined baking sheet.
04 -
Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes, or until internal temperature reaches 160°F (71°C).
05 -
Let the meatloaf rest for 5 to 10 minutes before slicing. Drizzle warm ranch dressing over the slices just before serving.
# Extra Suggestions:
01 -
Remove jalapeño seeds for reduced heat or add cayenne for a spicier kick.
02 -
Substitute breadcrumbs with almond flour for a gluten-free variation.
03 -
Try pepper jack or mozzarella as an alternative to cheddar for a flavor twist.