Why Make This Recipe
Smoky Jalapeño Popper Meatloaf is a delicious twist on a classic comfort dish. This meatloaf is packed with flavor from smoky paprika, spicy jalapeños, and creamy cheeses. It’s perfect for family dinners or potlucks and brings a fun, zesty kick that everyone will love. Plus, it’s a great way to use up ingredients you might already have in your kitchen!
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 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 ranch dressing, for drizzling on top
Directions:
- In a big bowl, mix together the ground beef, bread crumbs, beaten egg, chopped onion, diced jalapeños, smoked paprika, Worcestershire sauce, salt, and black pepper. Make sure everything mingles well.
- Gently stir in the softened cream cheese, shredded cheddar, and crispy beef bacon. Spread everything out nicely.
- Form the mixture into a loaf shape and place it into a greased loaf pan or onto a baking sheet lined with foil.
- Preheat your oven to 350°F and bake for 45 to 50 minutes. It’s done when the internal temperature hits 160°F.
- Once it’s done, take it out and let it chill for five to ten minutes. Waiting a bit will help the slices hold together better.
- Warm up the ranch dressing and pour it onto the meatloaf slices just before serving.
How to Serve Smoky Jalapeño Popper Meatloaf
Slice the meatloaf and serve it warm. Drizzling the ranch dressing over the slices adds creaminess that pairs well with the smoky and spicy flavors. This meatloaf goes great with mashed potatoes, roasted veggies, or a fresh salad.
How to Store Smoky Jalapeño Popper Meatloaf
To store leftovers, let the meatloaf cool completely. Then, place it in an airtight container in the refrigerator. It should stay fresh for about 3 to 4 days. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months.
Tips to Make Smoky Jalapeño Popper Meatloaf
- For extra heat, leave some seeds in the jalapeños or add more jalapeños.
- If you don’t have beef bacon, you can use regular bacon or even turkey bacon.
- Consider mixing in other cheeses like pepper jack for an added kick.
Variation
You can turn this meatloaf into a smoky jalapeño popper stuffed version. Just hollow out the middle of the formed loaf and fill it with more cream cheese and jalapeños before baking.
FAQs
Can I use turkey instead of beef for this meatloaf?
Yes, you can substitute ground turkey for a leaner option, but the texture may be slightly different.
How can I tell when the meatloaf is fully cooked?
Use a meat thermometer to check for an internal temperature of 160°F.
Can I make this meatloaf ahead of time?
Yes! You can prepare the mixture a day in advance and store it in the fridge. Bake it when you’re ready to serve.
Smoky Jalapeño Popper Meatloaf
A flavorful twist on the classic meatloaf, packed with smoky paprika, spicy jalapeños, and creamy cheeses. Perfect for family dinners and potlucks.
- Total Time: 65 minutes
- Yield: 4 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 crispy and crumbled
- ½ cup ranch dressing, for drizzling on top
Instructions
- In a large bowl, combine ground beef, bread crumbs, beaten egg, chopped onion, diced jalapeños, smoked paprika, Worcestershire sauce, salt, and black pepper. Mix well.
- Gently stir in softened cream cheese, shredded cheddar, and crumbled bacon until well combined.
- Shape the mixture into a loaf and place in a greased loaf pan or on a foil-lined baking sheet.
- Preheat oven to 350°F (175°C) and bake for 45 to 50 minutes, or until internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 5 to 10 minutes before slicing.
- Warm ranch dressing and drizzle over the slices before serving.
Notes
For extra heat, leave some seeds in the jalapeños or add more jalapeños. You can substitute with regular or turkey bacon. Consider mixing in different cheeses for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg