Smoky Jalapeño Popper Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Mixture
01 -
1 ½ lbs ground beef
02 -
½ cup breadcrumbs
03 -
1 egg
04 -
½ cup milk
05 -
1 tsp smoked paprika
06 -
1 tsp garlic powder
07 -
½ tsp salt
08 -
½ tsp black pepper
→ Cheese Filling
09 -
2 jalapeños, finely chopped
10 -
4 oz cream cheese, softened
11 -
½ cup shredded cheddar cheese
→ Topping
12 -
6 slices bacon
13 -
½ cup ranch dressing
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
02 -
In a mixing bowl, combine ground beef, breadcrumbs, egg, milk, smoked paprika, garlic powder, salt, and black pepper. Mix until evenly combined.
03 -
In a small bowl, mix together the cream cheese, shredded cheddar, and chopped jalapeños.
04 -
On a piece of parchment paper, flatten the meat mixture into a rectangle. Spread the cheese filling in the center, leaving about an inch of space around the edges. Carefully roll the mixture into a tight loaf shape, ensuring the filling remains sealed inside.
05 -
Place the meatloaf into a loaf pan or directly onto the prepared baking sheet. Lay bacon slices over the top, tucking the ends underneath the loaf.
06 -
Bake for 55-60 minutes, or until the bacon is crisp and the internal temperature of the meat reaches 160°F (71°C).
07 -
Let the meatloaf rest for 10 minutes before slicing. Drizzle with ranch dressing before serving.
# Notes:
01 -
For extra crunch, top with crushed tortilla chips before baking.
02 -
Substitute ground turkey or chicken for a leaner option.
03 -
Control the spice level by removing seeds from the jalapeños or using milder peppers.
04 -
Store leftovers in an airtight container in the fridge for up to 3 days.