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Smoky Jalapeño Popper Meatloaf

A hearty and flavorful twist on classic meatloaf, featuring jalapeños, cream cheese, and crispy bacon for an exciting comfort food experience.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds ground beef, lean
  • 1 big egg, already beaten
  • 1 small onion, chopped up really fine
  • 1 cup bread crumbs
  • 1-2 units jalapeños, seeds out, diced up small
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • to taste units black pepper
  • to taste units salt
  • 1 cup shredded cheddar cheese
  • 4 ounces cream cheese, let it soften
  • 4 slices beef bacon, cooked crisp then crumbled
  • 1/2 cup ranch dressing, for drizzling on top

Method
 

Preparation
  1. In a large mixing bowl, mix together the ground beef, bread crumbs, beaten egg, chopped onion, diced jalapeños, smoked paprika, Worcestershire sauce, salt, and black pepper.
  2. Gently stir in the softened cream cheese, shredded cheddar, and crispy beef bacon until well combined.
  3. Shape the mixture into a loaf and place it in a greased loaf pan or onto a baking sheet lined with foil.
Cooking
  1. Preheat your oven to 350°F (175°C) and bake the meatloaf for 45 to 50 minutes, or until it reaches an internal temperature of 160°F (71°C).
  2. Once done, remove it from the oven and let it rest for 5 to 10 minutes before slicing.
Serving
  1. Warm up the ranch dressing and drizzle it over the sliced meatloaf before serving.

Notes

For leftovers, store in an airtight container in the refrigerator for 3 to 4 days. To freeze, wrap slices in plastic wrap and store in a freezer bag for up to three months. Reheat after thawing.