Jalapeño Popper Meatloaf (Printable Version)
# What You'll Need:
→ Meatloaf Base
01 -
Black pepper as you like
02 -
Salt to your taste
03 -
1 teaspoon smoked paprika
04 -
1 tablespoon Worcestershire sauce
05 -
1 to 2 jalapeños, seeds taken out if you want it mild, finely chopped
06 -
1 small onion, chopped up small
07 -
1 egg, beaten nicely
08 -
1 cup breadcrumbs
09 -
2 pounds lean ground beef
→ Filling and Topping
10 -
1/2 cup ranch, warmed up for pouring
11 -
4 strips beef bacon, make crisp and crumble
12 -
1 cup shredded cheddar cheese
13 -
4 ounces cream cheese, room temp
# Steps to Follow:
01 -
Heat up some ranch dressing a bit, then pour it all over the sliced loaf right before everyone digs in.
02 -
Let the loaf hang out for 5 to 10 minutes after baking so it stays moist. Then just cut it up.
03 -
Pop it in your 350°F (175°C) oven for about 45 to 50 minutes. You’re looking for 160°F (71°C) inside—that’s when it’s done.
04 -
Make a loaf with your hands out of the mix and move it onto a greased loaf pan or just lay it out on a foil-lined tray.
05 -
Work in those bacon crumbles, cheddar, and soft cream cheese till it all looks blended.
06 -
Toss your beef, breadcrumbs, egg, onion, jalapeños, Worcestershire, paprika, plus salt and pepper in a huge bowl and mix it all up really good.
# Additional Tips:
01 -
Don’t want it hot? Scrape out jalapeño seeds. If you love heat, sprinkle some cayenne too.
02 -
Easy swap: Go gluten-free by picking almond flour or gluten-free crumbs.
03 -
Change up the cheese—pepper jack or mozzarella work great if you’re not feeling cheddar.