Why Make This Recipe
Smoky Jalapeño Popper Meatloaf is a fun twist on a classic dish. It’s packed with flavors that blend well together, making it a crowd-pleaser for family dinners or gatherings. With the kick of jalapeños and the creaminess of cheese, this meatloaf stands out. Plus, it’s easy to make, and you’ll enjoy the delightful aroma while it cooks!
How to Make Smoky Jalapeño Popper Meatloaf
Ingredients:
- 2 pounds of ground beef, lean
- 1 big egg, already beaten
- 1 small onion, chopped up really fine
- 1 cup of bread crumbs
- 1 to 2 jalapeños, seeds out, diced up small
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- Black pepper to your liking
- Salt, just enough
- 1 cup shredded cheddar cheese
- 4 ounces of cream cheese, let it soften
- 4 slices of beef bacon, cooked crisp then crumbled
- ½ cup of ranch dressing, for drizzling on top
Directions:
- Mix the ground beef, bread crumbs, egg, onion, diced jalapeños, smoked paprika, Worcestershire sauce, salt, and black pepper in a big bowl. Make sure everything mingles well.
- Gently stir in the softened cream cheese, shredded cheddar, and crispy beef bacon. You want it all spread out nicely.
- Now, form everything into a loaf shape. Drop it into a greased loaf pan or pop it onto a baking sheet lined with foil.
- Slide it in your oven, set to 350°F, for 45 to 50 minutes. It’s done when it hits 160°F inside.
- Take it out and let it chill for five to ten minutes. Slices will hold together better if you wait.
- Warm up the ranch a bit and pour it right onto the meatloaf slices just before you dig in.
How to Serve Smoky Jalapeño Popper Meatloaf
This meatloaf pairs nicely with mashed potatoes, green beans, or a simple salad. You can also serve it with extra ranch or hot sauce on the side for those who like a bit more heat.
How to Store Smoky Jalapeño Popper Meatloaf
If you have leftovers, let the meatloaf cool completely before storing it. Wrap the slices in plastic wrap or place them in an airtight container. It can be kept in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Smoky Jalapeño Popper Meatloaf
- Make sure your ground beef is lean to avoid a greasy meatloaf.
- If you want more heat, keep some of the jalapeño seeds.
- Try adding other ingredients like corn or diced bell peppers for more texture and flavor.
Variation
For a healthier version, swap ground beef with ground turkey or chicken. You can also use a mix of cheeses if you want to change up the flavor.
FAQs
1. Can I use turkey instead of beef in this recipe?
Yes, ground turkey works well as a substitute for ground beef. Just be aware that the texture might be a bit different.
2. How can I make the meatloaf spicier?
You can add more jalapeños or mix in some hot sauce or crushed red pepper flakes to the meat mixture.
3. Can I prepare this meatloaf in advance?
Definitely! You can mix everything and shape the meatloaf ahead of time. Just cover and refrigerate it until you’re ready to bake.
Smoky Jalapeño Popper Meatloaf
A fun twist on classic meatloaf packed with jalapeños and creamy cheese, making it a crowd-pleaser for family dinners or gatherings.
- Total Time: 65 minutes
- Yield: 6 servings 1x
Ingredients
- 2 pounds ground beef, lean
- 1 big egg, beaten
- 1 small onion, finely chopped
- 1 cup bread crumbs
- 1 to 2 jalapeños, seeds removed, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- Black pepper to taste
- Salt to taste
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 4 slices beef bacon, cooked crisp and crumbled
- ½ cup ranch dressing, for drizzling on top
Instructions
- In a big bowl, mix the ground beef, bread crumbs, egg, onion, diced jalapeños, smoked paprika, Worcestershire sauce, salt, and black pepper until well combined.
- Gently stir in the softened cream cheese, shredded cheddar, and crispy beef bacon until evenly mixed.
- Form the mixture into a loaf shape and place it in a greased loaf pan or on a baking sheet lined with foil.
- Bake in a preheated oven at 350°F for 45 to 50 minutes, or until the internal temperature reaches 160°F.
- Remove from the oven and let it rest for 5 to 10 minutes before slicing for better hold.
- Warm the ranch dressing and drizzle over the sliced meatloaf right before serving.
Notes
For added flavor, serve with mashed potatoes, green beans, or a simple salad. Don’t forget extra ranch or hot sauce on the side for those who prefer a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg