Description

This Smoky Jalapeño Popper Meatloaf is a flavorful twist on classic meatloaf, stuffed with a creamy jalapeño-cheese filling and topped with a tangy barbecue glaze. Finished with a smooth ranch drizzle, this hearty dish combines smoky spices, spicy jalapeños, and crispy bacon for a delicious, satisfying meal perfect for family dinners or casual gatherings.

Ingredients

Scale

Meat

2 lbs lean ground beef
4 strips bacon, cooked crisp and crumbled

Produce

1 small onion, finely chopped
1–2 jalapeños, finely diced (remove seeds for less heat)

Dairy

4 oz cream cheese, softened
1 cup shredded cheddar cheese

Pantry

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

Creamy Ranch Drizzle

1/2 cup ranch dressing
2 tbsp sour cream
1 tbsp chopped fresh chives (optional)

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking and ensure easy cleanup.
Mix Meatloaf Base: In a large bowl, combine the ground beef, breadcrumbs, beaten egg, finely chopped onion, smoked paprika, garlic powder, salt, and black pepper. Gently mix until just combined, taking care not to overwork the meat which can make the loaf dense.
Prepare the Filling: In a small bowl, mix softened cream cheese, shredded cheddar cheese, finely diced jalapeños, and crumbled crispy bacon until evenly combined. This mixture will add creamy texture and smoky, spicy flavor to the meatloaf.
Assemble the Meatloaf: On the parchment paper, flatten the meat mixture into a rectangle about 1/2 inch thick. Spread the jalapeño-cheese filling evenly over the meat, leaving approximately a 1-inch border around the edges. Carefully roll the meat into a loaf, sealing all edges to encase the filling. Place the loaf seam-side down on the prepared baking sheet or in the loaf pan.
Brush and Bake: Brush the top of the meatloaf with barbecue sauce to add moisture and a smoky-sweet glaze. Bake in the preheated oven for 60–70 minutes until the internal temperature reaches 160°F (71°C), indicating it is cooked through. Once done, let the meatloaf rest for 10 minutes to allow juices to redistribute.
Make the Ranch Drizzle: While the meatloaf rests, whisk together ranch dressing, sour cream, and chopped fresh chives (if using) to create a creamy, tangy sauce that complements the spicy meatloaf.
Serve: Slice the meatloaf, drizzle the creamy ranch sauce over each serving, and enjoy with your favorite side dishes for a comforting and flavorful meal.

Notes

For milder heat, remove seeds from jalapeños before dicing.
Using lean ground beef helps keep the meatloaf from being too greasy while maintaining moisture.
If you prefer, substitute ground turkey for a leaner option.
Make sure not to overmix the meat mixture to keep the meatloaf tender.
Letting the meatloaf rest before slicing ensures juicier slices that hold together well.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.