Smoky Jalapeño Popper Meatloaf (Print Version)
# Ingredients:
→ 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 for less heat
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, for drizzle
# Instructions:
01 -
In a large bowl, mix together the ground beef, breadcrumbs, beaten egg, finely chopped onion, diced jalapeños, Worcestershire sauce, smoked paprika, salt, and black pepper until well incorporated.
02 -
Fold the softened cream cheese, shredded cheddar cheese, and crumbled beef bacon into the mixture until evenly distributed.
03 -
Form the meat mixture into a loaf shape and transfer to a greased loaf pan or a foil-lined baking sheet.
04 -
Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes, or until the internal temperature reaches 160°F (71°C).
05 -
Allow the meatloaf to rest for 5 to 10 minutes before slicing to preserve juiciness.
06 -
Slightly warm the ranch dressing and drizzle generously over sliced meatloaf immediately before serving.
# Notes:
01 -
Remove jalapeño seeds for less heat, or add a pinch of cayenne for extra spice.
02 -
For a gluten-free loaf, use gluten-free breadcrumbs or substitute with almond flour.
03 -
Switch cheddar for pepper jack or mozzarella for a flavorful variation.