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Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle

This Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle is a bold, flavor-packed twist on classic meatloaf, featuring roasted jalapeños, crispy bacon, and a gooey cheese filling. Topped with a smoky glaze and finished with a cool, herby ranch drizzle, this dish is the ultimate comfort food with a spicy kick!
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

For the Meatloaf:

  • 1 ½ lbs ground beef 80/20 blend
  • ½ lb ground pork
  • 2 roasted jalapeños finely chopped
  • 4 strips crispy bacon crumbled
  • 1 cup shredded cheddar cheese
  • ½ cup cream cheese softened
  • ½ cup breadcrumbs Panko or regular
  • 2 eggs
  • ¼ cup whole milk
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper

For the Glaze:

  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder

For the Creamy Ranch Drizzle:

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tbsp buttermilk or regular milk
  • 1 tbsp fresh dill chopped (or 1 tsp dried)
  • 1 tbsp fresh chives chopped
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lemon juice

Instructions
 

Step 1: Roast the Jalapeños

  • Preheat the oven to 400°F (200°C).
  • Place whole jalapeños on a baking sheet and roast for 10-12 minutes, turning occasionally, until the skin is blistered.
  • Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the skins, remove seeds (if desired), and finely chop.

Step 2: Prepare the Meatloaf Mixture

  • In a large mixing bowl, combine ground beef and pork.
  • Add roasted jalapeños, crumbled bacon, diced onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and black pepper.
  • In a small bowl, whisk eggs with milk, then add to the meat mixture.
  • Stir in breadcrumbs and mix until just combined.

Step 3: Make the Cheese Filling

  • Mix shredded cheddar cheese and softened cream cheese in a small bowl.

Step 4: Assemble the Meatloaf

  • Preheat the oven to 375°F (190°C).
  • Line a baking sheet with parchment paper or lightly grease a loaf pan.
  • Divide the meat mixture into two portions. Shape one half into a loaf on the prepared baking sheet.
  • Spread the cheese mixture over the center, leaving a ½-inch border.
  • Place the remaining meat mixture on top, sealing the edges to encase the cheese filling.

Step 5: Prepare the Glaze & Bake

  • Whisk together ketchup, brown sugar, apple cider vinegar, smoked paprika, and garlic powder.
  • Brush a generous layer of glaze over the meatloaf.
  • Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
  • Let the meatloaf rest for 10 minutes before slicing.

Step 6: Make the Creamy Ranch Drizzle

  • In a bowl, whisk together sour cream, mayonnaise, buttermilk, dill, chives, garlic powder, onion powder, salt, black pepper, and lemon juice.
  • Refrigerate until ready to serve.

Notes

  • ✔ Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individual slices in a freezer-safe bag for up to 3 months.
    ✔ Reheating: Warm in a 300°F (150°C) oven for 10-15 minutes or microwave in 30-second intervals.
    ✔ Milder Version: Swap jalapeños for bell peppers.
    ✔ Spicier Kick: Add cayenne pepper or use hot pepper jack cheese.
    ✔ Keto-Friendly: Substitute breadcrumbs with almond flour.
    ✔ Turkey Option: Use ground turkey instead of beef and pork for a leaner option.