Go Back
A delicious plate of Smoky Jalapeño Popper Meatloaf with Ranch Drizzle

Smoky Jalapeño Popper Meatloaf with Ranch Drizzle

This smoky and spicy meatloaf is packed with flavors and topped with a creamy ranch drizzle, making it a perfect centerpiece for any dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 680 g ground beef
  • 1 egg beaten
  • 120 g shredded cheddar cheese
  • 120 g cream cheese softened
  • 120 g breadcrumbs
  • 2 jalapeños diced, seeded for less heat
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
For the Creamy Ranch Drizzle
  • 120 ml ranch dressing
  • 1 tsp fresh parsley chopped
  • 15 ml sour cream

Equipment

  • Loaf Pan

Method
 

  1. Prepare the Filling: In a small bowl, mix softened cream cheese, shredded cheddar cheese, and diced jalapeños. Set aside.
  2. Make the Meatloaf Base: In a large bowl, combine ground beef, breadcrumbs, beaten egg, smoked paprika, garlic powder, salt, and pepper. Mix until just combined.
  3. Assemble the Meatloaf: Grease a loaf pan. Press half of the meat mixture evenly into the bottom. Spread the cheese and jalapeño filling over the meat layer. Add the remaining meat mixture on top, sealing the edges to enclose the filling.
  4. Bake the Meatloaf: Preheat oven to 375°F (190°C). Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
  5. Make the Ranch Drizzle: While the meatloaf bakes, whisk together ranch dressing, sour cream, and chopped parsley in a small bowl.
  6. Serve: Let the meatloaf rest for 5-10 minutes after baking. Slice and serve with a generous drizzle of creamy ranch sauce.

Notes

This meatloaf is best served with a side of roasted vegetables or a fresh salad. You can adjust the heat by adding more or less jalapeños.