Tasty Smoky Jalapeño Popper Meatloaf (Printable Version)
A smoky, cheesy meatloaf with jalapeños, cheddar, beef bacon, and creamy ranch drizzle.
# What You'll Need:
→ Meatloaf Base
01 -
900 g lean ground beef
02 -
1 large egg, beaten
03 -
1 small onion, finely chopped
04 -
120 g bread crumbs
05 -
1–2 jalapeños, deseeded and finely diced
06 -
15 ml Worcestershire sauce
07 -
5 g smoked paprika
08 -
Ground black pepper, to taste
09 -
Salt, to taste
→ Filling and Topping
10 -
100 g shredded cheddar cheese
11 -
115 g cream cheese, softened
12 -
4 slices beef bacon, cooked and crumbled
13 -
120 ml ranch dressing, for drizzling
# Steps To Follow:
01 -
In a large mixing bowl, thoroughly incorporate ground beef, bread crumbs, beaten egg, onion, jalapeños, smoked paprika, Worcestershire sauce, salt, and black pepper until evenly blended.
02 -
Fold in the softened cream cheese, shredded cheddar, and crumbled beef bacon, distributing the filling evenly throughout the mixture.
03 -
Form the mixture into a compact loaf. Place it in a greased loaf pan or position it on a foil-lined baking sheet.
04 -
Bake in a preheated oven at 175°C for 45–50 minutes or until the internal temperature reaches 71°C.
05 -
Remove from the oven and let rest for 5–10 minutes to ensure clean slices.
06 -
Warm the ranch dressing slightly and drizzle over the sliced meatloaf immediately before serving.
# Notes and Tips:
01 -
Removing the seeds from jalapeños moderates spice levels while retaining their fresh flavor.