Cheesy Jalapeno Popper Meatloaf – If you’re looking for a meal. That packs flavor. And comfort. In every bite. Look no further than this Cheesy Jalapeno Popper Meatloaf. Combining the classic meatloaf. With a creamy, cheesy center. And a spicy jalapeno kick. This dish is sure to become. A family favorite. This recipe features ground beef. With cream cheese, jalapenos, and bacon. For a unique twist. On a beloved classic.
The first time I made this meatloaf. I was searching for something. That would appeal. To my husband’s love. For spicy food. And my children’s desire. For comfort food. I combined two favorites—jalapeno poppers. And meatloaf—and hoped for the best. When I pulled this. Out of the oven. I was greeted. By the irresistible aroma of bacon. And cheese. My family absolutely loved it. And it’s now a dish. We enjoy on cool nights. Or when we need. A pick-me-up meal!
What makes this Cheesy Jalapeno Popper Meatloaf truly special?
This Cheesy Jalapeno Popper Meatloaf. Takes the classic comfort of meatloaf. And elevates it. With a creamy jalapeno popper filling. The rich, tangy cream cheese. Perfectly balances the spice. From the jalapenos. While the bacon. Adds a smoky crunch on top. It’s a simple, one-pan meal. That delivers bold flavor. And makes a stunning presentation.
What You Need To Make This Cheesy Jalapeno Popper Meatloaf Recipe?
Ground Beef: Opt for lean ground beef, like 90/10. To keep the meatloaf. From becoming too greasy. It helps balance out. The rich, cheesy filling.
Cream Cheese: The star of the filling—softened cream cheese. Brings that classic jalapeno popper vibe. Cold cream cheese. Will be harder to cut. And work with. So make sure it’s at room temperature.
Jalapenos: For a mild heat. Remove the seeds. And inner ribs. But if you love spice. Leave a few seeds. For an extra kick!
Breadcrumbs: The breadcrumbs help bind everything together. And give the meatloaf structure. If you’re looking for a gluten-free option. Just swap them. With gluten-free breadcrumbs.
Bacon: This tops off the meatloaf. With a smoky, crispy bite. Balancing out the creaminess inside.
Steps To Make Cheesy Jalapeno Popper Meatloaf:
Step 1: Preheat and Prep: Begin by preheating your oven. To 350°F. Line a baking sheet with foil. For easy cleanup later.
Step 2: Mix Meatloaf: In a large bowl. Combine the ground beef. With onion, eggs, breadcrumbs, milk. And seasoned salt, black pepper, and dried basil. Mix it together. With your hands or a spatula. But don’t overwork the meat—this keeps it tender.
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Step 3: Shape and Stuff: Shape half of the beef mixture. Into a rectangle (roughly 9×5 inches). On your prepared baking sheet. Lay the cream cheese strips. And diced jalapenos. Down the center of the rectangle.
Step 4: Seal it Up: Place the remaining. Beef mixture on top. And press along the edges. To completely seal in. The cheesy, spicy filling.
Step 5: Top and Bake: Brush the top. And sides of the meatloaf. With ketchup. Then arrange the bacon slices. Side by side. Across the top. Bake for 60 to 70 minutes. Or until the internal temperature. Reaches 160°F.
Step 6: Rest and Serve: Let the meatloaf cool. For 10 to 15 minutes. Before slicing. And serving. This resting time. Allows the juices. To redistribute. And ensures clean slices.
Tip:
If you’re after the perfect texture. Let the meatloaf rest. For at least 10 minutes. Before slicing it. This helps the juices redistribute. Throughout the meat. Making every bite moist. And flavorful. If you prefer an extra spicy kick. Don’t shy away. From leaving some jalapeno seeds. In the filling. And here’s a bonus: if you’re prepping. For a weeknight meal. Make this meatloaf ahead. And store it in the fridge overnight. That way, all you have to do. Is pop it in the oven. The next day. It’s also a great meal prep option. As it freezes well—simply thaw. And reheat. When you’re ready to enjoy!
Frequently Asked Questions:
Can I use turkey or chicken instead of beef?
Yes. You can substitute ground turkey. Or chicken. For a lighter version. Just note that the cook time. Might vary slightly. So make sure. To check the internal temperature reaches 165°F.
Can I make this meatloaf ahead of time?
Absolutely! You can prepare the meatloaf. And refrigerate it uncooked. For up to 24 hours before baking. This makes it a great option. For meal prepping!
How do I store leftovers?
Store leftover meatloaf. In an airtight container. In the refrigerator for up to 3 days. You can also freeze it. For up to 3 months. Just thaw. And reheat before serving.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Jalapeno Popper Meatloaf
Ingredients
- 2 lbs of lean ground beef
- 2/3 c finely chopped onion
- 2 large eggs beaten lightly
- 1 c dry bread crumbs
- 3/4 c milk
- 1 tsp seasoning salt
- 1 tsp ground black pepper
- 1/2 tsp dried basil
- 8 oz. cream cheese sliced into long, thin strips
- 2 to 3 jalapeños seeded and chopped
- 1/2 c ketchup
- 5 slices of bacon halved
Instructions
- Preheat your oven to 350°F. And line a baking sheet. With aluminum foil.
- In a large mixing bowl. Combine the first 8 ingredients. And mix. Until fully blended.
- On the prepared baking sheet. Form half of the beef mixture. Into a 9x5-inch rectangle.
- Lay the cream cheese. And jalapeño slices. In a line down. The center of the meat.
- Take the remaining beef mixture. And cover the filling. Making sure to press along the edges. To seal everything securely.
- Brush the meatloaf. With ketchup. On all sides.
- Arrange the bacon slices. Evenly across the top. Of the meatloaf.
- Bake for 60-70 minutes. Or until cooked through.
- Allow it to rest. For 10-15 minutes. Before slicing. And serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
