Smoky Jalapeño Popper Meatloaf With Creamy Ranch Drizzle
Smoky Jalapeño Popper Meatloaf combines the rich, hearty goodness of classic meatloaf with a spicy, cheesy surprise inside. Stuffed with cream cheese, cheddar, crispy bacon, and jalapeños, then drizzled with creamy ranch, this dish is bold, comforting, and absolutely delicious.
Ingredients
- 1 pounds ground beef
- 1 cup breadcrumbs
- 1 egg
- 4 ounces cream cheese, softened
- ½ cup shredded cheddar cheese
- 2 jalapeños
- 6 strips crispy bacon
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper
- ½ cup ranch dressing
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it.
- Prepare the meat mixture: In a large bowl, mix ground beef, breadcrumbs, egg, smoked paprika, garlic powder, salt, and pepper. Stir gently to keep the meatloaf tender.
- Make the filling: In a separate bowl, combine cream cheese, shredded cheddar, diced jalapeños, and crumbled bacon.
- Assemble the meatloaf: Press half of the meat mixture into the loaf pan, creating a well in the center. Fill with the jalapeño mixture, then top with the remaining meat, sealing the edges.
- Bake: Place in the oven and bake for 50-55 minutes until the internal temperature reaches 160°F (71°C). Cover loosely with foil if the top browns too quickly.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing. Drizzle with ranch dressing just before serving.