A spicy, savory twist on classic meatloaf, with creamy cheese, smoky bacon, and a kick of jalapeños.

1 lb ground beef

1/2 lb ground pork

4 strips of bacon, cooked and chopped

1/2 cup cream cheese, softened

1/2 cup shredded cheddar cheese

2 fresh jalapeños, finely chopped (seeds removed for less heat)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup breadcrumbs

1 large egg

1 tbsp smoked paprika

1 tsp cumin

1/2 tsp black pepper

Salt to taste

1/2 cup barbecue sauce (for topping)

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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large bowl, combine the ground beef, ground pork, chopped bacon, cream cheese, cheddar cheese, jalapeños, onion, and garlic. Mix until well combined.
Add the breadcrumbs, egg, smoked paprika, cumin, black pepper, and salt. Mix again until the ingredients are evenly distributed.
Transfer the meat mixture to the prepared baking sheet or loaf pan and shape it into a loaf.
Spread a thin layer of barbecue sauce over the top of the meatloaf.
Bake for 45-55 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and is cooked through.
Let the meatloaf rest for 10 minutes before slicing and serving.

For a spicier dish, leave the seeds in the jalapeños or add extra hot sauce to the meat mixture or top.
For a gluten-free version, use gluten-free breadcrumbs or crushed cornflakes.
If you’re looking for a vegetarian version, substitute the meat with plant-based alternatives, like lentils or meatless crumbles, and use vegan cream cheese and vegetarian bacon.
If you want a crispy crust, brush the top of the meatloaf with more barbecue sauce in the last 10 minutes of baking or broil it for 2-3 minutes at the end.