Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle

 

 

 

Ingredients

Meat:
2 lbs lean ground beef
4 strips bacon, cooked crisp and crumbled
Produce:
1 small onion, finely chopped
1–2 jalapeños, finely diced (remove seeds for less heat)
Dairy:
4 oz cream cheese, softened
1 cup shredded cheddar cheese
Pantry:
1/2 cup breadcrumbs
1 large egg, beaten
1/4 cup barbecue sauce
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
For the Creamy Ranch Drizzle:
1/2 cup ranch dressing
2 tbsp sour cream
1 tbsp chopped fresh chives (optional)
Ingredient Substitutions and Additions
Ground Turkey or Chicken: Swap out the ground beef for a leaner protein.
Spicy Cheese: Use pepper jack instead of cheddar for an extra kick.
Gluten-Free: Replace the breadcrumbs with gluten-free breadcrumbs or almond flour.
Extra Vegetables: Add finely diced bell peppers or grated zucchini for more texture and nutrition.
How to Make Smoky Jalapeño Popper Meatloaf

Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking.
Step 2: Mix the Meatloaf Base
In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, chopped onion, smoked paprika, garlic powder, salt, and black pepper. Mix gently—overmixing can make the meatloaf dense instead of tender.
Step 3: Prepare the Filling
In a separate bowl, stir together the softened cream cheese, shredded cheddar, diced jalapeños, and crumbled bacon until well combined.
Step 4: Assemble the Meatloaf
On a sheet of parchment paper, flatten the meat mixture into a rectangle about 1/2 inch thick. Spread the jalapeño-cheese mixture evenly over the meat, leaving a 1-inch border around the edges. Carefully roll the meat up like a jelly roll, ensuring the filling stays inside. Pinch the seams to seal the edges, then transfer the loaf seam-side down to your prepared baking sheet or loaf pan
Step 5: Glaze and Bake
Brush the top of the meatloaf with barbecue sauce for a smoky-sweet glaze. Bake for 60–70 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing to lock in the juices.
Step 6: Make the Ranch Drizzle
While the meatloaf rests, whisk together the ranch dressing, sour cream, and chopped chives (if using).
Step 7: Serve and Enjoy
Slice the meatloaf into hearty portions, drizzle with the creamy ranch sauce, and serve alongside your favorite sides.