Smoky Jalapeño Popper Meatloaf
This Smoky Jalapeño Popper Meatloaf combines ground beef, creamy cheese, and smoky bacon for a delicious dish with a kick of heat from jalapeño, all drizzled with a creamy ranch sauce.
Ingredients
For the Meatloaf
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/2 cup chopped cooked bacon
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 jalapeño, finely chopped
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Drizzle
- 1/2 cup ranch dressing
- 1 tablespoon hot sauce (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine ground beef, breadcrumbs, bacon, cream cheese, cheddar cheese, jalapeño, smoked paprika, Worcestershire sauce, egg, salt, and pepper.
- Mix until well combined and shape into a loaf.
Baking
- Place the meatloaf in a baking dish and bake for 45-55 minutes or until the internal temperature reaches 160°F (70°C).
Serving
- While the meatloaf is baking, mix ranch dressing with hot sauce if using.
- Once the meatloaf is done, let it rest for 10 minutes before slicing.
- Drizzle the ranch mixture over the sliced meatloaf and serve.
Notes
Tips: Don't overmix the ingredients to avoid a dense meatloaf. Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 160°F (70°C). Let it sit before slicing to keep it juicy.