Smoky Jalapeño Popper Meatloaf With Creamy Ranch Drizzle
This Smoky Jalapeño Popper Meatloaf is a flavorful twist on the classic dish, featuring smoky, spicy jalapeños and a creamy ranch drizzle. It's perfect for a comforting family dinner or a fun twist for your next gathering.
Equipment
- 1 large mixing bowl
- 1 baking dish or loaf pan
- 1 oven
- 1 whisk or fork for the drizzle
- 1 measuring cups and spoons
Ingredients
- 1.5 pounds ground beef
- 1 cup breadcrumbs
- 2 large eggs
- 1 cup shredded cheddar cheese Half to be mixed in and half for topping.
- 1 cup finely chopped fresh jalapeños Seeds removed for less heat.
- 0.5 cup diced onion
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup barbecue sauce
- 0.5 cup cream cheese, softened
- 0.5 cup ranch dressing
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, half of the shredded cheddar cheese, chopped jalapeños, diced onion, minced garlic, smoked paprika, salt, and black pepper. Mix until well combined.
- Transfer the meat mixture into a baking dish or loaf pan and shape it into a loaf.
- Spread the barbecue sauce evenly over the top of the meatloaf.
- Bake in the preheated oven for about 60 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (70°C).
- While the meatloaf is baking, prepare the creamy ranch drizzle. In a small bowl, mix together the cream cheese and ranch dressing until smooth.
- Once the meatloaf is done, remove it from the oven and let it rest for about 10 minutes before slicing.
- Serve the meatloaf slices drizzled with the creamy ranch sauce and the remaining shredded cheddar cheese on top.
Notes
For an extra kick, you can leave some seeds in the jalapeños or use spicier varieties.
This meatloaf pairs well with mashed potatoes or a fresh salad.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.