Smoky Jalapeño Popper Meatloaf (Print version)

Cream cheese, smoked cheddar, jalapeños, and crumbled bacon packed inside seasoned ground beef, wrapped in bacon, and glazed with smoky BBQ sauce. Ready in about 85 minutes and feeds six.

# Ingredients:

For the meatloaf

01 - 2 lbs (900 g) ground beef (80/20)
02 - 2 large eggs
03 - 1/2 cup (55 g) plain breadcrumbs
04 - 1/4 cup (60 ml) whole milk
05 - 1 small yellow onion, finely diced
06 - 3 cloves garlic, minced
07 - 1 1/2 tsp smoked paprika
08 - 1 tsp garlic powder
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1 tbsp Worcestershire sauce

For the jalapeño popper filling

12 - 8 oz (225 g) cream cheese, softened
13 - 3 fresh jalapeños, seeded and finely diced
14 - 1 cup (115 g) smoked cheddar, shredded and divided
15 - 6 strips bacon, cooked and crumbled

For wrapping and glaze

16 - 6 strips raw bacon
17 - 1/2 cup (120 ml) smoky BBQ sauce
18 - Fresh jalapeño slices for topping (optional)

# Instructions:

01 - Heat the oven to 375°F (190°C). Line a rimmed baking sheet with foil or lightly grease a 9x5-inch loaf pan. Cook 6 strips of bacon in a skillet over medium heat until crispy. Drain and crumble them. Set aside the remaining 6 raw strips for wrapping.
02 - Beat the softened cream cheese in a bowl until smooth. Stir in 1/2 cup of the shredded cheddar, the diced jalapeños, and the crumbled bacon until evenly combined. Set aside.
03 - Combine the ground beef, eggs, breadcrumbs, milk, onion, garlic, smoked paprika, garlic powder, Worcestershire sauce, salt, and pepper in a large bowl. Mix until just combined. Stop as soon as everything comes together. Do not overwork the mixture.
04 - Press half the meat mixture into the loaf pan in an even layer. Spoon the cream cheese filling down the center, leaving a half-inch border on all sides. Add the remaining meat on top and press the edges firmly to seal the filling inside.
05 - Lay the raw bacon strips lengthwise across the top of the loaf, tucking the ends underneath. Brush half of the BBQ sauce evenly over the bacon.
06 - Bake for 55 minutes. Remove from oven, brush with the remaining BBQ sauce, and scatter the remaining 1/2 cup of shredded cheddar over the top.
07 - Return to the oven for 10 more minutes until an instant-read thermometer inserted into the center of the beef reads 160°F (71°C). Let the loaf rest on the pan for 10 minutes before slicing.

# Good to know:

01 - Rest the meatloaf 10 minutes before slicing for clean, intact pieces.
02 - Use an instant-read thermometer to confirm the 160°F safe internal temperature.
03 - For extra smoky flavor, use hickory-smoked bacon in both the filling and the wrap.

Back