Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle Recipe

Introduction

This Smoky Jalapeño Popper Meatloaf combines hearty ground beef with spicy jalapeños, creamy cheeses, and crispy bacon for a flavorful twist on a classic comfort food. Topped with a cool, creamy ranch drizzle, it’s perfect for a satisfying family dinner.

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

1. Step 1: In a large bowl, combine ground beef, breadcrumbs, beaten egg, finely chopped onion, diced jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper. Mix until just combined.
2. Step 2: Gently fold in softened cream cheese, shredded cheddar, and crumbled bacon until evenly distributed throughout the mixture.
3. Step 3: Shape the mixture into a loaf and place it in a greased loaf pan or on a foil-lined baking sheet.
4. Step 4: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the internal temperature reaches 160°F.
5. Step 5: Remove the meatloaf from the oven and let it rest for 5-10 minutes to retain the juices before slicing.
6. Step 6: Slightly warm the ranch dressing and drizzle it over the sliced meatloaf just before serving.

Tips & Variations

• For milder heat, remove the seeds from the jalapeños before dicing to reduce spiciness.
• Use turkey or chicken ground meat as a leaner alternative.
• Add chopped fresh herbs like parsley or chives to the mixture for added freshness.
• Try swapping ranch dressing for a blue cheese drizzle to change up the flavor profile.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. The creamy ranch drizzle is best added fresh before serving and can be stored separately in the fridge for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture a day in advance and keep it covered in the refrigerator until ready to bake.

What can I use instead of cream cheese?

Cream cheese adds creaminess, but you can substitute it with ricotta or sour cream for a slightly different texture and flavor.

Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle Recipe

Print Recipe

★★★★★

4.7 from 149 reviews

This Smoky Jalapeño Popper Meatloaf combines the rich flavors of ground beef with spicy jalapeños, creamy cheeses, and crispy bacon, all baked to perfection and topped with a cool, creamy ranch drizzle. A comforting, flavorful twist on classic meatloaf that’s perfect for a hearty family meal.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatloaf

• 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

Ranch Drizzle

• 1/2 cup ranch dressing

Instructions

1. Prepare the Meatloaf Mixture: In a large bowl, combine the ground beef, breadcrumbs, beaten egg, finely chopped onion, diced jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper. Mix these ingredients thoroughly to create an even base for your meatloaf.
2. Fold in Cheeses and Bacon: Gently fold in the softened cream cheese, shredded cheddar cheese, and the crumbled crispy bacon until everything is evenly combined without overworking the meat.
3. Shape and Bake: Shape the mixture into a loaf and place it in a greased loaf pan or on a foil-lined baking sheet for easy cleanup.
4. Bake: Preheat your oven to 350°F (175°C). Bake the meatloaf for 45-50 minutes, or until the internal temperature reaches 160°F, ensuring it is fully cooked and safe to eat.
5. Rest and Slice: Remove the meatloaf from the oven and let it rest for 5-10 minutes. This step helps retain its juices and makes slicing easier.
6. Ranch Drizzle: Slightly warm the ranch dressing to enhance its flavor and drizzle it over the meatloaf slices just before serving for a creamy, tangy finish.

Notes

• For less heat, remove the seeds and membranes from the jalapeños before dicing.
• You can substitute ground beef with ground turkey or chicken for a leaner option.
• Allowing the meatloaf to rest before slicing ensures it stays moist and juicy.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• Use a meat thermometer to accurately check for doneness.

Keywords: meatloaf, jalapeño popper, smoky meatloaf, creamy ranch, bacon, cheddar cheese, comfort food