Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
