Smoky Jalapeño Popper Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Base
01 -
1.5 pounds ground beef
02 -
0.5 pound ground pork or sausage
03 -
1 teaspoon smoked paprika
04 -
0.5 teaspoon garlic powder
05 -
0.5 teaspoon onion powder
06 -
Salt and pepper to taste
07 -
1 cup breadcrumbs
08 -
2 large eggs
→ Cheesy Jalapeño Center
09 -
2 jalapeños, finely chopped (seeds removed for milder heat)
10 -
4 ounces softened cream cheese
11 -
1 cup shredded cheddar cheese
12 -
0.5 cup cooked bacon, crumbled
→ Cool Ranch Drizzle
13 -
0.25 cup ranch dressing
14 -
2 tablespoons sour cream
15 -
Optional: splash of lime juice or fresh herbs
# Instructions:
01 -
Preheat oven to 190°C (375°F). Line a loaf pan with parchment paper or grease well to prevent sticking.
02 -
In a large bowl, gently mix ground beef, ground pork, smoked paprika, garlic powder, onion powder, breadcrumbs, eggs, salt, and pepper. Avoid overmixing to maintain tenderness.
03 -
In a separate bowl, stir together softened cream cheese, shredded cheddar, chopped jalapeños, and crumbled bacon until thoroughly combined.
04 -
Press half of the meat mixture evenly into the prepared loaf pan. Spread the cheesy jalapeño mixture over it, then top with remaining meat mixture. Seal edges firmly to enclose the filling.
05 -
Bake for 45 to 55 minutes, or until internal temperature reaches 71°C (160°F). Remove from oven and allow to rest for at least 10 minutes to retain juices.
06 -
Whisk ranch dressing, sour cream, and optional lime juice or fresh herbs. Drizzle over sliced meatloaf just before serving.
# Notes:
01 -
Resting meatloaf before slicing locks in moisture and improves texture.