Smoky Jalapeño Popper Meatloaf with Creamy Ranch DrizzleIngredients:
For the Meatloaf:
1 ½ lbs ground beef (or ground turkey)
1 cup breadcrumbs
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
2 eggs
¼ cup milk
1 tbsp Worcestershire sauce
½ cup shredded cheddar cheese
½ cup cream cheese, softened
2 jalapeños, finely diced (seeds removed for less heat)
4 strips bacon, cooked and crumbled
For the Creamy Ranch Drizzle:
½ cup ranch dressing
2 tbsp sour cream
1 tbsp milk (adjust for consistency)
½ tsp smoked paprika
Directions:
Prepare the Meatloaf:
Preheat oven to 375°F (190°C). Grease or line a loaf pan with parchment paper.
In a large bowl, mix ground beef, breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add eggs, milk, and Worcestershire sauce. Mix until well combined.
In a separate bowl, combine cheddar cheese, cream cheese, diced jalapeños, and crumbled bacon.
Flatten half of the meatloaf mixture into the loaf pan. Spread the jalapeño-cheese filling over it.
Cover with the remaining meat mixture, sealing the edges.
Bake the Meatloaf:
Bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
Let it rest for 10 minutes before slicing.
Prepare the Creamy Ranch Drizzle:
In a small bowl, whisk together ranch dressing, sour cream, milk, and smoked paprika until smooth.
Serve & Enjoy:
Drizzle the Creamy Ranch Sauce over the sliced meatloaf before serving.
Time & Serve:
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Serves: 6
