Smoky Jalapeño Popper Meatloaf (Printable Format)
Juicy meatloaf with jalapeño, bacon, and cheddar, topped with a creamy ranch drizzle for extra richness.
# Needed Ingredients:
→ Meatloaf Base
01 -
2 pounds lean ground beef
02 -
1 cup plain breadcrumbs
03 -
1 large egg, beaten
04 -
1 small onion, finely chopped
05 -
1 to 2 jalapeños, finely diced, seeds removed for less heat
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon smoked paprika
08 -
Salt and freshly ground black pepper, to taste
→ Filling and Topping
09 -
4 ounces cream cheese, softened
10 -
1 cup cheddar cheese, shredded
11 -
4 strips bacon, cooked crisp and crumbled
→ Sauce
12 -
1/2 cup ranch dressing
# Preparation Steps:
01 -
In a large bowl, mix ground beef, breadcrumbs, beaten egg, onion, diced jalapeños, Worcestershire sauce, smoked paprika, salt, and black pepper until well incorporated.
02 -
Fold in softened cream cheese, shredded cheddar cheese, and crumbled bacon, ensuring an even distribution throughout the mixture.
03 -
Form the mixture into a loaf shape and set in a lightly greased loaf pan or on a foil-lined baking sheet.
04 -
Transfer to a preheated oven at 350°F and bake for 45 to 50 minutes, or until the internal temperature reaches 160°F.
05 -
Remove from the oven and allow the meatloaf to rest for 5 to 10 minutes before slicing to retain juices.
06 -
Gently warm the ranch dressing and drizzle over individual slices just prior to serving.
# Supplementary Details:
01 -
For a milder flavor, remove all jalapeño seeds before chopping. Resting the meatloaf before slicing ensures optimal texture and moisture retention.