Description

This Smoky Jalapeño Popper Meatloaf with a creamy ranch drizzle brings an exciting twist to a classic comfort food. The combination of smoky, spicy jalapeños and rich, cheesy goodness makes this meatloaf stand out from the rest. Topped with a tangy ranch drizzle, it’s sure to satisfy your cravings for bold flavors in every bite.

Ingredients

1 lb ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh cilantro

2 jalapeños, finely chopped

1/2 cup cream cheese, softened

1/4 cup shredded cheddar cheese

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil (for greasing the pan)

For the Creamy Ranch Drizzle:

1/2 cup ranch dressing

1 tablespoon mayonnaise

1 tablespoon fresh lime juice

1/2 teaspoon smoked paprika

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Instructions

Preheat the oven to 375°F (190°C). Grease a baking dish or a loaf pan with olive oil.
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, cilantro, chopped jalapeños, cream cheese, cheddar cheese, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly until everything is well combined.
Transfer the mixture to the greased baking dish or loaf pan. Shape it into a loaf.
Bake in the preheated oven for 45–50 minutes, or until the meatloaf is cooked through and browned on top.
While the meatloaf is baking, prepare the creamy ranch drizzle. In a small bowl, whisk together the ranch dressing, mayonnaise, lime juice, and smoked paprika until smooth.
Once the meatloaf is done, remove it from the oven and let it rest for 5 minutes before slicing.
Drizzle the creamy ranch mixture over the sliced meatloaf before serving.

Notes

For extra heat, you can add more chopped jalapeños or red pepper flakes.
Feel free to swap the cheddar cheese with pepper jack cheese for an extra spicy kick or mozzarella for a milder flavor.
Use gluten-free breadcrumbs for a gluten-free version of this recipe.
To enhance the smoky flavor, you can incorporate cooked bacon pieces into the meat mixture.
Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
This recipe can be made ahead of time by preparing the meatloaf and refrigerating it for up to 24 hours before baking.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 2g
Sodium: 650mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 8g
Fiber: 1g
Protein: 27g
Cholesterol: 85mg