Smoky Jalapeño Popper Meatloaf with Ranch Drizzle
Ingredients (Serves 6–8)
Meatloaf
2 lbs ground beef (80/20 for best flavor)
1 cup crushed buttery crackers or breadcrumbs
2 large eggs
½ cup milk
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1½ teaspoons smoked paprika
1 teaspoon salt
1 teaspoon black pepper
Jalapeño Popper Filling
8 oz cream cheese, softened
1½ cups shredded cheddar cheese
3–4 jalapeños, seeded and finely diced
6 slices bacon, cooked and crumbled
Smoky Glaze
½ cup ketchup
2 tablespoons brown sugar
1 tablespoon BBQ sauce
½ teaspoon smoked paprika
Ranch Drizzle
½ cup ranch dressing
1 tablespoon sour cream (optional, for thicker drizzle)
1 teaspoon milk (if needed to thin)
Instructions
Preheat oven
Preheat to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.Prepare meatloaf mixture
In a large bowl, mix ground beef, crackers, eggs, milk, onion, garlic, Worcestershire, ketchup, smoked paprika, salt, and pepper until just combined (don’t overmix).Make the filling
In a bowl, mix cream cheese, cheddar, jalapeños, and bacon until smooth.Assemble meatloaf
Press half the meat mixture into a loaf shape.
Spread jalapeño popper filling evenly down the center, leaving edges clear.
Top with remaining meat mixture and seal edges completely.
Add glaze
Mix glaze ingredients and spread generously over the meatloaf.Bake
Bake uncovered for 60–70 minutes, or until internal temperature reaches 160°F (71°C).Rest
Let meatloaf rest 10 minutes before slicing.
Ranch Drizzle
Whisk ranch dressing with sour cream and milk until smooth.
Drizzle over sliced meatloaf just before serving.
Tips & Variations
Extra smoky: Add ½ teaspoon liquid smoke to meat mixture
Spicier: Leave jalapeño seeds in or add diced serranos
Cheese swap: Pepper jack or smoked gouda
Turkey version: Use ground turkey; add 2 tablespoons olive oil for moisture
Serving Suggestions
Garlic mashed potatoes
Roasted green beans or corn
Buttery dinner rolls
