Description
This Smoky Jalapeño Popper Meatloaf is a cheesy, bacon-packed twist on the classic comfort food, with a spicy kick from fresh jalapeños and a creamy ranch drizzle to cool it down. Perfect for weeknight dinners or family gatherings!
Ingredients
Units
Scale
- 2 pounds lean ground beef
- 1 cup breadcrumbs
- 1 egg, beaten
- 1 small onion, finely chopped
- 1–2 jalapeños, finely diced (remove seeds for less heat)
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 strips bacon, cooked crisp and crumbled
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup ranch dressing (for drizzle)
Instructions
- Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, onion, jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper.
- Gently fold in the softened cream cheese, shredded cheddar cheese, and crumbled bacon. Mix until just combined, being careful not to overwork the meat.
- Shape and Bake:
- Shape the mixture into a loaf and place it in a greased loaf pan or on a foil-lined baking sheet.
- Preheat the oven to 350°F (175°C). Bake for 45–50 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 5–10 minutes before slicing.
- Prepare the Ranch Drizzle:
- Slightly warm the ranch dressing in a microwave-safe dish or saucepan to make it pourable.
- Serve:
- Slice the meatloaf and drizzle each serving with the creamy ranch dressing.
Notes
- For extra smoky flavor, try adding a teaspoon of liquid smoke to the meat mixture.
- Adjust the heat level by adding more or fewer jalapeños or leaving the seeds in for extra spice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
