Description

This Smoky Jalapeño Popper Meatloaf is a flavorful twist on the classic, packed with smoky paprika, creamy cheese, crispy bacon, and a spicy jalapeño kick. Topped with a tangy ranch drizzle, this dish is a perfect centerpiece for family dinners or gatherings.

Ingredients

Scale

For the Meatloaf:

2 pounds lean ground beef
1 cup breadcrumbs (or gluten-free breadcrumbs for gluten-free version)
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 (or pepper jack/mozarella for variation)
4 strips bacon, cooked crisp and crumbled
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
Salt and pepper, to taste

For the Ranch Drizzle:

½ cup ranch dressing

Instructions

1. Prepare the Meatloaf Mixture:

In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, chopped onion, diced jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper.
Add the cream cheese, shredded cheddar, and crumbled bacon. Mix everything together until evenly combined.

2. Shape and Bake:

Transfer the meatloaf mixture to a greased loaf pan or form a loaf shape on a foil-lined baking sheet.
Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the internal temperature reaches 160°F.

3. Rest and Slice:

Allow the meatloaf to rest for 5-10 minutes after baking to retain its juices. Slice into individual servings.

4. Prepare the Ranch Drizzle:

Slightly warm the ranch dressing and drizzle over the meatloaf slices just before serving.

Notes

Adjusting Heat: Remove the jalapeño seeds for a milder heat or add cayenne pepper for an extra kick.
Cheese Variations: Swap cheddar for pepper jack for a spicier flavor or use mozzarella for a milder, creamier texture.

Gluten-Free Option: Use gluten-free breadcrumbs or substitute almond flour for a gluten-free meatloaf.