Jalapeño Popper Meatloaf Cheddar (Print Version)
Cheesy meatloaf packed with jalapeño, bacon, cheddar, and finished with cool ranch drizzle.
# Ingredients:
→ Meatloaf Base
01 -
1 1/2 pounds ground beef
02 -
1/2 pound ground pork or sausage
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
Salt and black pepper, to taste
07 -
1 cup breadcrumbs
08 -
2 large eggs
→ Cheesy Jalapeño Center
09 -
2 jalapeños, finely chopped, seeds removed for less heat
10 -
4 ounces cream cheese, softened
11 -
1 cup shredded cheddar cheese
12 -
1/2 cup cooked bacon, crumbled
→ Cool Ranch Drizzle
13 -
1/4 cup ranch dressing
14 -
2 tablespoons sour cream
15 -
Optional: splash of lime juice or fresh herbs
# Steps:
01 -
Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or grease thoroughly to prevent sticking.
02 -
In a large bowl, gently combine ground beef, ground pork, smoked paprika, garlic powder, onion powder, breadcrumbs, eggs, salt, and black pepper. Mix until just incorporated for a tender texture.
03 -
In a separate bowl, blend softened cream cheese, shredded cheddar, chopped jalapeños, and crumbled bacon until evenly combined.
04 -
Press half of the meat mixture into the prepared loaf pan. Evenly spread the jalapeño cheese filling over the meat layer. Add the remaining meat mixture and press along the edges to fully seal the filling inside.
05 -
Place meatloaf in oven and bake for 45 to 55 minutes, or until internal temperature reaches 160°F (71°C).
06 -
Remove from oven and let rest in the pan for a minimum of 10 minutes before slicing to retain moisture.
07 -
While meatloaf rests, whisk together ranch dressing, sour cream, and an optional splash of lime juice or fresh herbs in a small bowl.
08 -
Drizzle the cool ranch mixture over each slice just before serving.
# Notes:
01 -
Allowing the meatloaf to rest after baking is essential for juicy slices and easier serving.