Jalapeno Popper Meatloaf with Ranch Drizzle
A juicy beef meatloaf filled with cream cheese, cheddar, and jalapenos with a ranch drizzle.
Equipment
- Large mixing bowl
- Baking dish
- Instant read thermometer
- Small bowl
Ingredients
Main Ingredients
- 16 oz ground beef 80 percent lean
- ½ cup breadcrumbs
- ¼ cup chopped jalapenos fresh or jarred, seeds removed for less heat
- ¼ cup shredded cheddar cheese
- ¼ cup cream cheese softened
- 1 large egg
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup ranch dressing thinned with a splash of water for drizzling
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F and grease a baking dish.
- Mix. Combine the beef, breadcrumbs, jalapenos, cheddar, cream cheese, egg, garlic powder, paprika, salt, and pepper just until blended.
- Shape. Form a loaf and place it in the greased dish.
- Bake. Bake 45 to 50 minutes until it reaches 160 degrees F and the top is lightly golden.
- Thin the ranch. Stir a splash of water into the ranch dressing until pourable.
- Rest and serve. Rest 5 minutes, slice, and drizzle with the ranch.
Notes
Substitutions: Use ground turkey with a little extra cream cheese or swap the breadcrumbs for crushed crackers.
Tips: Do not overmix and rest the loaf for 5 minutes before slicing.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.