recipes

Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle

Ingredients

Ingredients You’ll Need:

For the Meatloaf:

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  • Meat:
    • 2 lbs lean ground beef
    • 4 strips bacon, cooked crisp and crumbled 🥓
  • Produce:
    • 1 small onion, finely chopped
    • 1–2 jalapeños, finely diced (remove seeds for a wimpier heat level)
  • Dairy:
    • 4 oz cream cheese, softened
    • 1 cup shredded cheddar cheese 🧀
  • Pantry:
    • ½ cup breadcrumbs
    • 1 large egg, beaten
    • ¼ cup barbecue sauce (the sweeter, the better)
    • 1 tsp smoked paprika (because regular paprika is too basic)
    • 1 tsp garlic powder
    • ½ tsp salt
    • ½ tsp black pepper

For the Creamy Ranch Drizzle:

  • ½ cup ranch dressing (the real MVP)
  • 2 tbsp sour cream
  • 1 tbsp chopped fresh chives (optional, but fancy)

How to Turn This Into Magic:

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  1. Preheat and Prepare: 🔥
    Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper to avoid sticking disasters.
  2. Mix the Magic Together: 🥣
    In a big bowl, mix ground beef, crumbled bacon, onion, jalapeños, cream cheese, cheddar, breadcrumbs, beaten egg, barbecue sauce, smoked paprika, garlic powder, salt, and pepper. Use your hands—it’s messy, but it works.
  3. Shape It Up: 🧑‍🍳
    Shape the mixture into a loaf and place it in your prepared pan. Drizzle a little extra barbecue sauce on top for that sweet, smoky glaze.
  4. Bake to Perfection: ⏲️
    Bake for 45–50 minutes, or until the internal temperature reaches 160°F (71°C). The cheesy goodness might bubble over—don’t panic; it’s a good sign!
  5. Make the Drizzle: 🌿
    While the meatloaf bakes, mix ranch dressing, sour cream, and chives in a small bowl. Pop it in the fridge until it’s showtime.
  6. Serve and Slay: 🍽️
    Let the meatloaf rest for 10 minutes before slicing (it’s hard, but worth it). Drizzle with the creamy ranch sauce, and brace yourself for applause.

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