Smoky Jalapeño Popper Meatloaf (Print Version)
Ground beef, jalapeños, cheese, and bacon come together for a bold, irresistible dinner favorite.
# Ingredients:
→ Meatloaf Base
01 -
2 pounds lean ground beef
02 -
1 cup breadcrumbs
03 -
1 large egg, beaten
04 -
1 small onion, finely chopped
05 -
1 to 2 jalapeños, finely diced, seeds removed
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 drizzling
# Instructions:
01 -
In a large bowl, combine lean ground beef, breadcrumbs, beaten egg, finely chopped onion, diced jalapeños, Worcestershire sauce, smoked paprika, salt, and black pepper until thoroughly incorporated.
02 -
Fold softened cream cheese, shredded cheddar cheese, and crumbled beef bacon into the mixture until distributed evenly.
03 -
Shape the mixture into a loaf and place in a greased loaf pan or onto a foil-lined baking sheet.
04 -
Bake in a preheated oven at 350°F for 45 to 50 minutes, or until the internal temperature reaches 160°F.
05 -
Let the meatloaf rest for 5 to 10 minutes prior to slicing to retain moisture.
06 -
Gently warm ranch dressing and drizzle over sliced meatloaf immediately before serving.
# Notes:
01 -
Removing seeds from jalapeños reduces the heat level without sacrificing flavor.