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Smoky Jalapeño Popper Meatloaf

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A flavorful meatloaf packed with smoky spices, creamy cheese, crispy bacon, and a spicy jalapeño kick, finished with a creamy ranch drizzle for a comforting and satisfying meal.

Ingredients

Scale
  • 2 lbs lean ground beef
  • 4 strips bacon, cooked crisp and crumbled
  • 1 small onion, finely chopped
  • 1–2 jalapeños, finely diced (remove seeds for less heat)
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup barbecue sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup ranch dressing
  • 2 tbsp sour cream
  • 1 tbsp chopped fresh chives (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine ground beef, finely chopped onion, diced jalapeños, cream cheese, shredded cheddar cheese, breadcrumbs, beaten egg, barbecue sauce, smoked paprika, garlic powder, salt, and black pepper. Mix until well combined.
  3. Shape the mixture into a loaf and place it in a baking dish.
  4. Sprinkle the cooked and crumbled bacon evenly over the top of the meatloaf.
  5. Bake in the preheated oven for about 60-70 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
  6. While the meatloaf bakes, prepare the creamy ranch drizzle by mixing ranch dressing, sour cream, and chopped fresh chives in a small bowl.
  7. Once the meatloaf is done, remove it from the oven and let it rest for 10 minutes.
  8. Slice the meatloaf and drizzle with the creamy ranch sauce before serving.

Notes

For a milder version, remove the seeds from the jalapeños. This meatloaf freezes well, making it great for meal prep. The creamy ranch drizzle adds a tangy contrast to the smoky and spicy flavors.

Nutrition

Find it online: https://www.rapidrecipes.blog/smoky-jalapeno-popper-meatloaf-3/