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A delicious plate of Smoky Jalapeño Popper Meatloaf with Ranch Drizzle

Smoky Jalapeño Popper Meatloaf with Ranch Drizzle

This meatloaf takes a spicy twist with jalapeño popper flavors, topped off with a creamy ranch drizzle.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 680 g ground beef
  • 1 piece egg beaten
  • 120 g shredded cheddar cheese
  • 120 g cream cheese softened
  • 120 g breadcrumbs
  • 2 pieces jalapeños diced, seeded for less heat
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt and pepper to taste
For the Creamy Ranch Drizzle
  • 120 ml ranch dressing
  • 1 tsp fresh parsley chopped
  • 15 ml sour cream

Equipment

  • Loaf Pan

Method
 

  1. Prepare the Filling: In a small bowl, mix softened cream cheese, shredded cheddar cheese, and diced jalapeños. Set aside.
  2. Make the Meatloaf Base: In a large bowl, combine ground beef, breadcrumbs, beaten egg, smoked paprika, garlic powder, salt, and pepper. Mix until just combined.
  3. Assemble the Meatloaf: Grease a loaf pan. Press half of the meat mixture evenly into the bottom. Spread the cheese and jalapeño filling over the meat layer. Add the remaining meat mixture on top, sealing the edges to enclose the filling.
  4. Bake the Meatloaf: Preheat oven to 375°F (190°C). Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
  5. Make the Ranch Drizzle: While the meatloaf bakes, whisk together ranch dressing, sour cream, and chopped parsley in a small bowl.
  6. Serve: Let the meatloaf rest for 5-10 minutes after baking. Slice and serve with a generous drizzle of creamy ranch sauce.

Notes

For a milder flavor, remove the seeds from the jalapeños. Serve with a side of mashed potatoes or a fresh salad for a complete meal.