Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle (Page 2 ) | February 3, 2025

Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Mix the Meatloaf Base: In a large bowl, combine ground beef, breadcrumbs, beaten egg, chopped onion, smoked paprika, garlic powder, salt, and black pepper. Mix until just combined—avoid overmixing.
Prepare the Filling: In a small bowl, mix softened cream cheese, shredded cheddar, diced jalapeños, and crumbled bacon until evenly combined.
Assemble the Meatloaf: Flatten the meat mixture on parchment paper into a rectangle, about 1/2 inch thick. Spread the jalapeño-cheese mixture evenly over the meat, leaving a 1-inch border. Roll the meat into a loaf, sealing the edges. Place seam-side down on the prepared baking sheet or loaf pan.
Glaze and Bake: Brush the top of the loaf with barbecue sauce. Bake for 60–70 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 10 minutes.
Make the Ranch Drizzle: While resting, whisk together ranch dressing, sour cream, and chives (if using).
Serve: Slice the meatloaf, drizzle with ranch sauce, and serve with your favorite sides. Enjoy!
Notes
Spicy Adjustments: For more heat, keep the jalapeño seeds or add cayenne pepper to the meat mixture.
Cheese Options: Substitute cheddar with pepper jack or gouda for a different flavor profile.
Make Ahead: The meatloaf can be assembled up to 24 hours in advance and refrigerated until ready to bake.
Freezer Instructions: Freeze cooked meatloaf in slices for easy reheating on busy nights.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Main Dish
Method: Baking
Cuisine: American
Nutrition
Serving Size: 1 slice (1/6 of loaf)Calories: 450Sugar: 5gSodium: 800mgFat: 34gSaturated Fat: 15gUnsaturated Fat: 14gTrans Fat: 0.5gCarbohydrates: 12gFiber: 1gProtein: 25gCholesterol: 110mg

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