Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle Recipe

Introduction

This Smoky Jalapeño Popper Meatloaf brings the comforting flavors of a classic meatloaf with a spicy twist. Packed with creamy cheese, smoky bacon, and a zesty jalapeño kick, it’s topped off with a cool, creamy ranch drizzle for a perfect balance.

Ingredients

• 2 pounds lean ground beef
• 1 cup breadcrumbs
• 1 egg, beaten
• 1 small onion, finely chopped
• 1-2 jalapeños, finely diced (remove seeds for less heat)
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 4 strips bacon, cooked crisp and crumbled
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup ranch dressing (for drizzle)

Instructions

1. Step 1: In a large bowl, combine ground beef, breadcrumbs, beaten egg, chopped onion, diced jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper.
2. Step 2: Gently fold in the softened cream cheese, shredded cheddar cheese, and crumbled bacon until the mixture is well combined.
3. Step 3: Shape the mixture into a loaf and place it in a greased loaf pan or on a foil-lined baking sheet.
4. Step 4: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the internal temperature reaches 160°F.
5. Step 5: Let the meatloaf rest for 5-10 minutes after baking to retain its juices before slicing.
6. Step 6: Slightly warm the ranch dressing and drizzle it over the meatloaf slices just before serving.

Tips & Variations

• For less heat, remove all seeds from the jalapeños before adding them to the mix.
• Try swapping cheddar for pepper jack cheese for an extra spicy kick.
• Use ground turkey instead of beef for a leaner version.
• Make the ranch drizzle from scratch using this homemade ranch dressing recipe for a fresher taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. You can also freeze cooked meatloaf slices for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatloaf mixture ahead of time?

Yes, you can mix all the ingredients and shape the loaf a day ahead. Keep it covered in the refrigerator and bake it just before serving.

What can I use instead of cream cheese?

Neufchâtel cheese or ricotta are good substitutes, offering a similar creamy texture without adding too much extra moisture.

Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

This Smoky Jalapeño Popper Meatloaf is a flavorful twist on the classic meatloaf, packed with spicy jalapeños, creamy cheeses, and smoky bacon, all topped with a smooth and tangy ranch dressing drizzle. Perfect for a comforting dinner that balances heat and creaminess.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatloaf Mixture

• 2 pounds lean ground beef
• 1 cup breadcrumbs
• 1 egg, beaten
• 1 small onion, finely chopped
• 1–2 jalapeños, finely diced (remove seeds for less heat)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Cheese and Bacon

• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 4 strips bacon, cooked crisp and crumbled

For Serving

• 1/2 cup ranch dressing (for drizzle)

Instructions

1. Prepare the Meatloaf Mixture: In a large bowl, combine ground beef, breadcrumbs, beaten egg, finely chopped onion, diced jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
2. Fold in Cream Cheese, Cheddar, and Bacon: Gently fold in the softened cream cheese, shredded cheddar cheese, and crumbled crispy bacon until evenly distributed throughout the meat mixture, ensuring pockets of creamy and smoky flavor.
3. Shape and Bake: Form the mixture into a loaf shape and place it into a greased loaf pan or on a foil-lined baking sheet to prevent sticking and aid in cleanup.
4. Bake the Meatloaf: Preheat your oven to 350°F (175°C). Bake the meatloaf for 45-50 minutes or until the internal temperature reaches 160°F (71°C), ensuring it’s fully cooked but still juicy.
5. Rest the Meatloaf: Remove the meatloaf from the oven and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a moist and tender slice.
6. Prepare the Ranch Drizzle: Slightly warm the ranch dressing in the microwave or on the stove just until it’s pourable but not hot, then drizzle it generously over the sliced meatloaf before serving.

Notes

• For milder heat, remove the seeds and membranes from the jalapeños before dicing.
• Use lean ground beef (90% lean) for a healthier meatloaf with less fat.
• Bacon can be substituted with turkey bacon for a lighter option.
• Make sure the internal temperature reaches 160°F to ensure the meatloaf is safely cooked.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• The creamy ranch drizzle can be replaced with a spicy chipotle mayo for an extra kick.

Keywords: jalapeño popper meatloaf, smoky meatloaf, cheesy meatloaf, bacon meatloaf, creamy ranch drizzle, spicy meatloaf recipe