Description
This Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle is a bold twist on the classic comfort dish. Infused with smoky paprika, crispy bacon, creamy cheese, and a spicy jalapeño kick, it’s the ultimate centerpiece for a crowd-pleasing meal. Topped with a tangy ranch drizzle, this recipe is perfect for family dinners or gatherings.
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
- Prepare the Meatloaf Mixture:
- In a large bowl, combine ground beef, breadcrumbs, egg, onion, jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper.
- Fold in cream cheese, shredded cheddar, and crumbled bacon until evenly mixed.
- Shape and Bake:
- Shape the mixture into a loaf and place it in a greased loaf pan or on a foil-lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the internal temperature reaches 160°F.
- Rest and Slice:
- Let the meatloaf rest for 5-10 minutes before slicing to retain juices.
- Ranch Drizzle:
- Slightly warm the ranch dressing and drizzle over slices just before serving.
Notes
Adjust heat by removing jalapeño seeds or adding cayenne for extra spice.
Swap cheddar for pepper jack or mozzarella for a flavor twist.
For a gluten-free version, use gluten-free breadcrumbs or almond flour.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
- Calories: 480 kcal
