This Smoky Jalapeño Popper Meatloaf combines the bold flavors of jalapeños, cream cheese, and cheddar with the comforting classic of meatloaf. Topped with a creamy ranch drizzle, this dish is a flavor-packed twist on tradition that’s perfect for dinner or meal prep. It’s smoky, cheesy, and utterly delicious!
Prep Time
- 15 minutes
Cook Time
- 1 hour
Total Time
- 1 hour 15 minutes
Servings
- 6 servings
Ingredients
For the Meatloaf:
- 1½ pounds ground beef
- 1 cup breadcrumbs
- 1 egg
- 4 ounces cream cheese, softened
- ½ cup shredded cheddar cheese
- 2 jalapeños, diced (seeds removed for less heat, or leave them in for extra spice)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Ranch Drizzle:
- ½ cup sour cream
- 2 tablespoons buttermilk (or milk for a lighter version)
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) .
- Lightly grease a loaf pan or line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Meatloaf Mixture
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands or a spoon until just combined—do not overmix.
- Add the softened cream cheese, shredded cheddar cheese, and diced jalapeños to the bowl. Mix again until evenly distributed throughout the meat mixture.
Step 3: Shape the Meatloaf
- Transfer the meatloaf mixture to the prepared loaf pan or shape it into a loaf on the baking sheet. Press it firmly into place to ensure it holds its shape during baking.
Step 4: Bake the Meatloaf
- Place the meatloaf in the preheated oven and bake for 50–60 minutes , or until the internal temperature reaches 160°F (71°C) .
- If desired, broil the top for 2–3 minutes at the end of baking to achieve a golden crust.
Step 5: Make the Creamy Ranch Drizzle
- While the meatloaf bakes, prepare the ranch drizzle. In a small bowl, whisk together the sour cream, buttermilk (or milk), dried dill, garlic powder, onion powder, salt, and pepper. Adjust the consistency by adding more buttermilk if needed. Taste and adjust seasoning as desired.
Step 6: Rest and Serve
- Remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing. This helps the juices redistribute for a moist result.
- Slice the meatloaf and serve warm with a generous drizzle of the creamy ranch sauce on top. Garnish with extra shredded cheddar or chopped jalapeños if desired.
Pro Tips
- Jalapeño Heat Control: For milder flavor, remove the seeds and membranes from the jalapeños before dicing. Leave them in for a spicier kick.
- Add-Ins: Mix in cooked bacon bits or sautéed onions for extra depth of flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat slices in the oven or microwave until warmed through.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months . Thaw overnight in the refrigerator before reheating.
Nutrition Facts (Per Serving, based on 6 servings)
- Calories: ~420 kcal
- Protein: 28g
- Carbohydrates: 12g
- Fat: 28g
- Fiber: 1g
- Sugar: 4g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Smoky Jalapeño Popper Meatloaf is a game-changer for traditional meatloaf lovers. The combination of creamy cheeses, spicy jalapeños, and smoky spices creates a rich and indulgent flavor profile that pairs perfectly with the cool, tangy ranch drizzle. Whether you’re serving it for a weeknight dinner or impressing guests at a gathering, this recipe delivers big on taste and satisfaction.
Ready to elevate your meatloaf game? Grab your ingredients and get ready to enjoy a smoky, cheesy, jalapeño-packed masterpiece—it’s comfort food with a kick!
