Description
This Smoky Jalapeño Popper Meatloaf combines the comforting flavors of classic meatloaf with a spicy twist from fresh jalapeños and smoky paprika. Loaded with cheddar and cream cheese inside, and topped with a savory BBQ glaze and creamy ranch drizzle, this hearty dish is perfect for a satisfying family dinner.
Ingredients
Scale
Meatloaf
- 1 ½ lbs ground beef
- 1 cup breadcrumbs (panko or regular)
- 1 egg
- ½ cup milk
- 1 small onion, finely diced
- 2 jalapeños, diced (remove seeds for less heat)
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- ¼ cup BBQ sauce
- ¼ cup shredded cheddar cheese (for topping)
- 2 jalapeño slices for garnish (optional)
Creamy Ranch Drizzle
- ½ cup ranch dressing
- 2 tbsp sour cream
- 1 tsp smoked paprika (optional, for extra smoky flavor)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the meatloaf.
- Prepare Pan: Lightly grease a loaf pan or baking sheet to prevent the meatloaf from sticking during baking.
- Combine Ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, milk, finely diced onion, diced jalapeños, shredded cheddar cheese, softened cream cheese, smoked paprika, garlic powder, salt, and black pepper. Mix gently until just combined to avoid a dense texture.
- Shape Meatloaf: Shape the meat mixture into a loaf and place it into the prepared pan or baking sheet.
- Add Toppings: Spread the BBQ sauce evenly over the top of the meatloaf, then sprinkle with the ¼ cup of shredded cheddar cheese. Optionally, add jalapeño slices for garnish.
- Bake: Bake the meatloaf in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) ensuring it is fully cooked.
- Rest: Remove from the oven and let the meatloaf rest for 5-10 minutes. This helps the juices redistribute, making the meatloaf moist.
- Prepare Ranch Drizzle: In a small bowl, whisk together ranch dressing, sour cream, and smoked paprika (if using) until smooth.
- Serve: Slice the meatloaf and drizzle the creamy ranch sauce over the slices before serving. Serve alongside mashed potatoes, roasted vegetables, or a crisp side salad for a well-rounded meal.
Notes
- Removing jalapeño seeds reduces heat if you prefer a milder flavor.
- Do not overmix the meat mixture to keep the meatloaf tender and light.
- Letting the meatloaf rest after baking enhances juiciness and flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
