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Jalapeño Popper Meatloaf

Jalapeño Popper Meatloaf: Your Spicy Comfort Food Classic

Jalapeño Popper Meatloaf is a savory masterpiece that elevates a classic comfort food with smoky bacon and spicy jalapeños.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Beef Can substitute with lean turkey for a healthier option.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs if desired.
  • 1 large Egg Acts as a binder.
  • 1 medium Onion Finely chopped.
  • 2 medium Jalapeños Remove seeds for milder heat.
  • 8 oz Cream Cheese Softened.
  • 1 cup Shredded Cheddar Cheese
  • 4 slices Bacon Cooked and crumbled.
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Smoked Paprika
  • 1 tsp Salt
  • 1/2 tsp Pepper
For Serving
  • 1/2 cup Ranch Dressing Served warm over slices.

Equipment

  • loaf pan
  • mixing bowl
  • Oven

Method
 

Step-by-Step Instructions for Jalapeño Popper Meatloaf
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, and egg. Stir in the finely chopped onion and diced jalapeños. Season with Worcestershire sauce, smoked paprika, salt, and pepper. Combine thoroughly.
  3. Gently fold in the softened cream cheese, shredded cheddar cheese, and crumbled bacon into your meat mixture until evenly incorporated.
  4. Transfer the mixture onto a greased loaf pan or a foil-lined baking sheet and shape into a loaf.
  5. Bake in the preheated oven for 45-50 minutes until the internal temperature reaches 160°F and the top is golden.
  6. Remove from the oven and let it rest for 5-10 minutes. Slice and serve warm, drizzling ranch dressing over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 15gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 740mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 6mgCalcium: 20mgIron: 15mg

Notes

Customize heat levels with the number of jalapeños. Store leftovers in an airtight container for up to 3 days in the fridge or wrap tightly for freezing up to 3 months.

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