Description
This Smoky Jalapeño Popper Meatloaf is a delicious twist on a classic favorite, featuring a spicy kick from diced jalapeños paired with creamy cheddar and cream cheese. Finished with a tangy and smooth ranch drizzle, this hearty meatloaf is perfect for a comforting family meal or casual dinner gathering.
Ingredients
Scale
Meatloaf
- 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
Ranch Drizzle
- 1/2 cup ranch dressing
- 1 tbsp sour cream
- 1 tsp lime juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Combine Ingredients: In a large bowl, gently mix the ground beef, breadcrumbs, diced jalapeños, shredded cheddar cheese, softened cream cheese, diced onions, minced garlic, eggs, milk, smoked paprika, salt, and black pepper until everything is well incorporated.
- Shape Meatloaf: Transfer the meat mixture into the prepared loaf pan and shape it into a loaf form to ensure even cooking.
- Bake: Place the loaf pan in the oven and bake for 50 to 60 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
- Prepare Ranch Drizzle: While the meatloaf bakes, mix together the ranch dressing, sour cream, and lime juice in a small bowl until smooth and creamy.
- Rest and Serve: Once baked, allow the meatloaf to rest for 10 minutes to let the juices redistribute. Drizzle the creamy ranch sauce on top before slicing and serving.
Notes
- For less heat, be sure to remove the seeds from the jalapeños before dicing.
- Letting the meatloaf rest ensures it stays juicy and slices cleanly.
- You can substitute ground turkey or chicken for a leaner option.
- If desired, add extra cheese on top during the last 10 minutes of baking for a cheesy crust.
- Store leftovers in the refrigerator for up to 3 days or freeze portions for up to 2 months.
