Description
Smoky Jalapeño Popper Meatloaf is a flavorful twist on classic meatloaf, packed with spicy jalapeños, creamy cheese, and a smoky kick, finished with a cool creamy ranch drizzle.
Ingredients
Scale
- 1.5 lbs ground beef
- 1 cup breadcrumbs
- 1/2 cup diced jalapeños (seeded for less heat)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 2 eggs
- 1/4 cup milk
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- For the ranch drizzle:
- 1/2 cup ranch dressing
- 1 tbsp sour cream
- 1 tsp lime juice
Instructions
- Preheat oven to 375°F (190°C). Grease a loaf pan or line with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, diced jalapeños, shredded cheddar, cream cheese, onions, garlic, eggs, milk, smoked paprika, salt, and pepper. Mix gently until well combined.
- Transfer mixture to the prepared loaf pan and shape into a loaf.
- Bake for 50-60 minutes until cooked through and internal temperature reaches 160°F (71°C).
- While the meatloaf bakes, mix ranch dressing, sour cream, and lime juice in a small bowl to make the creamy ranch drizzle.
- Let the meatloaf rest for 10 minutes after baking, then drizzle with ranch sauce before serving.
Notes
- Adjust jalapeño quantity to control spiciness.
- Use fresh jalapeños for best flavor, or substitute with canned diced green chiles.
- Serve with roasted vegetables or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/6th of loaf)
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg