Cheesy Bacon Smoky Jalapeño Popper Meatloaf (Print version)
A bacon-wrapped meatloaf stuffed with jalapeño popper filling, smoked paprika, and cheddar. Bold flavors for a crowd-pleasing family dinner.
# Ingredients:
Meatloaf base
01 -
1.5 lb (680 g) ground beef, 80/20 lean-to-fat ratio
02 -
1 large egg
03 -
1/2 cup (50 g) plain breadcrumbs
04 -
1/4 cup (60 ml) whole milk
05 -
1/2 small yellow onion, grated
06 -
2 cloves garlic, minced
07 -
1 tsp smoked paprika
08 -
1 tsp salt
09 -
1/2 tsp black pepper
10 -
1/2 tsp onion powder
11 -
1/4 tsp cayenne pepper (optional)
Popper filling
12 -
4 oz (115 g) cream cheese, softened
13 -
1 cup (115 g) shredded sharp cheddar cheese
14 -
2 fresh jalapeños, seeded and finely diced
15 -
2 tbsp cooked bacon crumbles
16 -
1/2 tsp Worcestershire sauce
Topping
17 -
8-10 slices bacon
18 -
1/4 cup (60 ml) barbecue sauce
19 -
1 tbsp brown sugar (optional)
# Instructions:
01 -
Stir together softened cream cheese, shredded cheddar, finely diced jalapeños, crumbled bacon, and Worcestershire sauce in a small bowl until evenly mixed.
02 -
In a large bowl, gently combine ground beef, breadcrumbs, milk, egg, grated onion, garlic, smoked paprika, salt, pepper, and onion powder. Use your fingertips and stop as soon as the ingredients disappear. Overmixing makes the loaf dense and rubbery.
03 -
Press half the meat mixture into a 9-by-5-inch log shape on a parchment-lined rimmed baking sheet. Make a shallow trough down the center and spoon in the cream cheese filling. Press the remaining meat over the top and firmly seal the edges so the cheese stays inside during baking.
04 -
Lay bacon slices across the top of the loaf, overlapping them by about one-third. Tuck the ends underneath. The bacon will shrink as it renders, so generous overlap is key.
05 -
Stir together barbecue sauce and brown sugar. Brush over the bacon. Bake at 350°F (175°C) for 60 to 70 minutes, until an instant-read thermometer inserted into the center of the meat reads 160°F (71°C).
06 -
Let the meatloaf rest on the pan for 10 minutes. The juices settle and the cheese filling firms up enough to slice cleanly.
# Good to know:
01 -
Let the loaf rest before slicing to keep the cheese from oozing out.
02 -
For extra smoky flavor, add 1/2 teaspoon of liquid smoke to the meat mixture.