Smoky Jalapeño Popper Meatloaf With Creamy Ranch Drizzle

 

 

 

 

 

 

 

Ingredients

1 ½ pounds ground beef
1 cup breadcrumbs
1 egg
4 ounces cream cheese, softened
½ cup shredded cheddar cheese
2 jalapeños, diced
6 strips crispy bacon, crumbled
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper, to taste
½ cup ranch dressing (for drizzle)
Tools Needed
Large mixing bowls
Loaf pan
Parchment paper (or cooking spray)
Wooden spoon or spatula
Measuring cups and spoons
Meat thermometer

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.

Step 2: Prepare the Meat Mixture

In a large bowl, combine the ground beef, breadcrumbs, egg, smoked paprika, garlic powder, salt, and pepper. Mix gently—overworking the meat can make the meatloaf dense and tough.
Step 3: Make the Jalapeño Popper Filling

In a separate bowl, mix together cream cheese, shredded cheddar, diced jalapeños, and crumbled crispy bacon.

This is where all the magic happens—the creamy, cheesy filling adds moisture and a delicious surprise inside the meatloaf.

Step 4: Assemble the Meatloaf

Press half of the meat mixture into the prepared loaf pan, creating a small well in the center.

Spoon the jalapeño popper filling into the well, then top with the remaining meat mixture, sealing the edges tightly. This ensures the cheese stays inside while baking.

Step 5: Bake

Place the loaf pan in the oven and bake for 50-55 minutes, or until the internal temperature reaches 160°F (71°C). If the top starts to brown too quickly, loosely cover it with foil during the last 10 minutes.

Step 6: Rest and Serve

Let the meatloaf rest for 10 minutes before slicing—this helps retain its juices. Drizzle with ranch dressing just before serving for a creamy, cooling contrast to the spicy filling.