This Jalapeño Popper Meatloaf is a fun twist on a classic dish. It’s packed with cheesy goodness and has just the right amount of spice from the jalapeños!
I love how it brings comfort food to a new level! Plus, it’s a great way to sneak in some veggies. Just slice, serve, and watch it disappear in minutes! 🌶️
Key Ingredients & Substitutions
Ground Beef: I usually go with a mix of beef and pork for added flavor and moisture. If you’re looking for a healthier option, ground turkey or chicken works well, too!
Jalapeños: Adjust the number of jalapeños based on your heat preference. If you want a milder version, use bell peppers or poblano peppers instead.
Cream Cheese: This gives the meatloaf a rich and creamy center. If you’re dairy-free, try using a nut-based cream cheese or tofu for a similar texture.
Bacon: Bacon adds a delicious, crispy topping. If you want a lighter option, turkey bacon can be a good substitute, though it may not crisp up as well.
Ketchup: It’s optional, but a mix of barbecue sauce can add a nice sweet and smoky flavor. You could also use a sugar-free ketchup if you’re watching your sugar intake.
How Do You Create a Delicious and Gooey Filling?
The cheese filling is what makes this meatloaf special! Start by mixing the softened cream cheese with half of the cheddar. This combo ensures a rich center that oozes out when you slice into the meatloaf.
- Mix the cheese filling well to avoid clumps.
- Spread it evenly over the first layer of meat mixture, leaving some space at the edges to prevent overflow when baking.
- Carefully seal the edges with the remaining meat mixture to lock that cheesy goodness inside.
What’s the Secret to Perfect Bacon on Meatloaf?
For a crispy bacon topping, lay the slices in a crisscross pattern over the meatloaf. Make sure to overlap them a bit to create a full coverage, which helps keep the meatloaf moist during cooking.
- Cooking in the oven allows the bacon fat to render out, making it crispy.
- Brush on the ketchup or Worcestershire sauce glaze in the last minutes of baking for extra flavor!
These tips should help you make a tasty Jalapeño Popper Meatloaf that everyone will adore! Enjoy cooking!
How to Make Jalapeño Popper Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 2 lbs ground beef (or a mix of beef and pork)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2-3 jalapeños, seeded and finely chopped (adjust for heat preference)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 8-10 slices bacon
For the Glaze (optional):
- 1/2 cup ketchup
- 1 tbsp Worcestershire sauce
How Much Time Will You Need?
This Jalapeño Popper Meatloaf takes about 20 minutes to prepare and 1 to 1.25 hours to bake. Plus, allow an additional 10 minutes for resting before slicing. Total time: about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C) and either line a baking sheet with foil or use a loaf pan. This will make cleanup easier!
2. Prepare the Breadcrumb Mixture:
In a small bowl, combine the breadcrumbs and milk. Let this mixture sit for about 5 minutes to soften up the breadcrumbs.
3. Mix the Meatloaf:
In a large mixing bowl, combine the ground beef, soaked breadcrumbs, egg, chopped onion, minced garlic, jalapeños, parsley, smoked paprika, salt, and pepper. Mix gently until everything is just combined; being careful not to overmix to keep the meat nice and tender!
4. Form the Meatloaf Base:
On a clean surface or piece of parchment paper, shape half of the meat mixture into a loaf. This is your base layer.
5. Prepare the Cheese Filling:
In another bowl, mix the softened cream cheese with half of the shredded cheddar cheese until smooth. This will be the tasty filling!
6. Assemble the Meatloaf:
Spread the cheese mixture evenly over the formed meatloaf base. Then take the remaining meat mixture and carefully cover the cheese layer, sealing the edges well to keep the delicious cheese inside.
7. Add the Bacon Topping:
Now, layer the bacon slices over the top of the meatloaf in an overlapping pattern. This will create a tasty, crispy crust!
8. Apply the Glaze (Optional):
If you want, mix the ketchup and Worcestershire sauce together and brush some over the bacon. This adds a nice glaze and extra flavor!
9. Bake:
Place the meatloaf on your lined baking sheet or in the loaf pan and bake for 1 hour to 1 hour 15 minutes. You’ll know it’s done when the internal temperature hits 160°F (72°C).
10. Add More Cheese (Optional):
In the last 10 minutes of baking, sprinkle the remaining cheddar cheese over the top for an even cheesier experience!
11. Rest and Serve:
Once it’s done cooking, take the meatloaf out of the oven and let it rest for about 10 minutes before slicing. This helps the juices redistribute!
12. Final Touch:
Garnish with extra chopped parsley before serving warm. Enjoy your delicious, cheesy Jalapeño Popper Meatloaf!
This recipe brings together the smoky heat of jalapeño poppers and the heartiness of meatloaf, resulting in a crowd-pleasing dish that’s perfect for dinner. Happy cooking!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey or chicken can be a great substitute for a leaner option. Just be cautious not to overcook it, as lean meats can dry out more easily than beef.
What If I Don’t Have Breadcrumbs?
No problem! You can use crushed crackers, oats, or even cooked rice as a substitute for breadcrumbs. Just ensure the consistency helps bind the meatloaf properly!
How Can I Store Leftovers?
Store any leftover meatloaf in an airtight container in the fridge for up to 3-4 days. To reheat, just pop it in the microwave or warm it in the oven until heated through. It also freezes well for up to 3 months!
Can I Make This Ahead of Time?
Yes! You can prepare the meatloaf up to the point of baking, cover it tightly, and refrigerate for up to 24 hours before baking. Just extend the baking time slightly if it’s cold from the fridge when you put it in the oven.
