Smoky Jalapeño Popper Meatloaf (Print Version)
A bold twist on comfort food with smoky paprika, crispy bacon, jalapeños and melted cheese, topped with tangy ranch drizzle.
# Ingredients:
→ Meat & Proteins
01 -
2 pounds lean ground beef
02 -
4 strips bacon, cooked crisp and crumbled
→ Dairy & Cheeses
03 -
1 egg, beaten
04 -
4 ounces cream cheese, softened
05 -
1 cup shredded cheddar cheese
06 -
1/2 cup ranch dressing (for drizzle)
→ Produce
07 -
1 small onion, finely chopped
08 -
1-2 jalapeños, finely diced (seeds removed for less heat)
→ Pantry Items
09 -
1 cup breadcrumbs
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon smoked paprika
12 -
Salt and pepper, to taste
# Steps:
01 -
In a large bowl, combine ground beef, breadcrumbs, egg, onion, jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper. Fold in cream cheese, shredded cheddar, and crumbled bacon until evenly mixed.
02 -
Shape the mixture into a loaf and place it in a greased loaf pan or on a foil-lined baking sheet. Bake in a preheated oven at 175°C (350°F) for 45-50 minutes, or until the internal temperature reaches 71°C (160°F).
03 -
Let the meatloaf rest for 5-10 minutes before slicing to retain juices.
04 -
Slightly warm the ranch dressing and drizzle over slices just before serving.
# Notes:
01 -
Adjust heat by removing jalapeño seeds or adding cayenne for extra spice.
02 -
Swap cheddar for pepper jack or mozzarella for a flavor twist.
03 -
For a gluten-free version, use gluten-free breadcrumbs or almond flour.