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Freshly sliced Jalapeño Popper Meatloaf on a wooden board, filled with melted cheese oozing from the center, topped with golden cheddar, sliced green jalapeños, and finely chopped parsley, with a crispy, caramelized crust.

Jalapeño Popper Meatloaf

A delicious twist on classic Jalapeño Popper Meatloaf, combining creamy cheese, spicy jalapeños, and crispy bacon for an unforgettable family favorite. It’s an easy, flavorful dish perfect for weeknights, potlucks, and family dinners.
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Course: Main Course
Cuisine: American
Keyword: BBQ jalapeño popper meatloaf recipe Chef Club, Jalapeno meatloaf recipe, Jalapeño Popper Meatloaf, Jalapeno Popper Meatloaf keto, Jalapeno Popper mini meatloaf, Jalapeño Popper ranch meatloaf, Smoked jalapeño Popper meatloaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 380kcal
Cost: $16

Equipment

  • 1 Large mixing bowl (For mixing meatloaf ingredients)
  • 1 9x5 inch loaf pan (For baking the meatloaf)
  • 1 Sharp knife (For dicing jalapeños, onions, and bacon)
  • 1 Meat thermometer (To check internal temperature for doneness (160°F))

Ingredients

  • 2 pounds Ground beef - Use 80/20 blend for optimal moisture
  • 2 Large eggs
  • 1 cup Breadcrumbs - Or crushed crackers
  • ½ cup Diced onion
  • 3 cloves Garlic - Minced
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 3-4 Diced Fresh jalapeños - Remove seeds for milder heat
  • 8 oz Cream cheese - Softened
  • 1 cup Sharp cheddar - Shredded
  • 6 strips Thick-cut bacon - Partially cooked for topping
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Onion powder
  • 1 tablespoon Ranch seasoning mix

Instructions

  • Dice the jalapeños (removing seeds for milder heat) and soften the cream cheese. Shred the cheddar cheese and partially cook the bacon.
  • In a large bowl, combine the ground beef, eggs, breadcrumbs, diced onion, garlic, Worcestershire sauce, and seasonings. Mix everything gently to avoid overworking the meat.
  • Press half of the meat mixture into a greased loaf pan, create a shallow well in the center, and stuff it with the cream cheese mixture. Sprinkle shredded cheddar on top of the cream cheese, then cover with the rest of the meat mixture and seal the edges.
  • Lay partially cooked bacon strips on top of the meatloaf, then bake in a preheated oven at 350°F for 55-65 minutes until the internal temperature reaches 160°F.
  • Let the meatloaf rest for 10 minutes before slicing. Garnish with chopped green onions and serve.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1slice | Calories: 380kcal | Carbohydrates: 12g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 85mg | Sodium: 780mg | Potassium: 350mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg