Smoky Jalapeño Popper Meatloaf
A delicious twist on a classic dish featuring smoky jalapeños, cream cheese, bacon, and a creamy ranch drizzle.
Ingredients
Meatloaf Base
- 2 pounds lean ground beef You can substitute with ground turkey or chicken if preferred.
- 1 cup breadcrumbs
- 1 large egg, beaten
- 1 small onion, finely chopped
- 1-2 jalapeños, finely diced (remove seeds for less heat) Adjust based on spice preference.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
Add-ins
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 strips bacon, cooked crisp and crumbled
Drizzle
- 1/2 cup ranch dressing Warm slightly before drizzling.
Instructions
Preparation
- In a large bowl, combine the beef, breadcrumbs, beaten egg, chopped onion, diced jalapeños, Worcestershire sauce, smoked paprika, and a pinch of salt and pepper.
- Gently fold in the cream cheese, shredded cheddar, and crumbled bacon until mixed well.
- Shape the mixture into a loaf and place it in a greased loaf pan or on a foil-lined baking sheet.
Cooking
- Bake in a preheated oven at 350°F for about 45-50 minutes, or until the meatloaf's internal temperature reaches 160°F.
- Let it rest for 5-10 minutes before slicing.
Serving
- Warm the ranch dressing slightly and pour it over the meatloaf slices just before serving.
Notes
Allowing the meatloaf to rest after baking helps it hold its shape better when slicing. Customize by adjusting jalapeños or adding other toppings like chopped green onions.