Smoky Jalapeño Popper Meatloaf (Print Version)
Crumbled beef, spicy jalapeños, rich cheese, and salty bacon team up for a super bold dinner you won't want to miss.
# Ingredients:
→ Meatloaf Base
01 -
2 pounds of ground beef, lean
02 -
A big egg, already beaten
03 -
One small onion, chopped up really fine
04 -
Bread crumbs, 1 cup
05 -
One to two jalapeños, seeds out, diced up small
06 -
1 tablespoon Worcestershire sauce
07 -
Some smoked paprika, 1 teaspoon
08 -
Black pepper to your liking
09 -
Salt, just enough
→ Filling and Topping
10 -
Shredded cheddar cheese, 1 cup
11 -
Four ounces of cream cheese, let it soften
12 -
Four slices of beef bacon, cooked crisp then crumbled
13 -
A half cup of ranch dressing, for drizzling on top
# Instructions:
01 -
Mix up that ground beef, bread crumbs, egg, onion, diced jalapeños, smoked paprika, Worcestershire, salt, and black pepper in a big bowl. Make sure everything mingles well.
02 -
Gently stir in the softened cream cheese, shredded cheddar, and crispy beef bacon. You want it all spread out nicely.
03 -
Now, form everything into a loaf shape. Drop it into a greased loaf pan or pop it onto a baking sheet lined with foil.
04 -
Slide it in your oven, set to 350°F, for 45 to 50 minutes. It’s done when it hits 160°F inside.
05 -
Take it out and let it chill for five to ten minutes. Slices will hold together better if you wait.
06 -
Warm up that ranch a bit and pour it right onto the meatloaf slices just before you dig in.
# Notes:
01 -
Taking out jalapeño seeds will dial back the spiciness but keeps that fresh kick.