Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle
A flavorful twist on classic meatloaf with spicy jalapeños and a creamy ranch drizzle.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Meatloaf Ingredients
- 1 lb Ground Beef
- 1/2 cup Breadcrumbs
- 1/4 cup Chopped Jalapeños Fresh or jarred, seeds removed for less heat
- 1/4 cup Shredded Cheddar Cheese
- 1/4 cup Cream Cheese Softened
- 1 large Egg
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- Salt and Pepper To taste
- 1/2 cup Ranch Dressing For drizzle
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, add ground beef, breadcrumbs, chopped jalapeños, shredded cheddar cheese, cream cheese, egg, garlic powder, smoked paprika, salt, and pepper.
- Gently mix everything together until just combined. (Tip: Don’t overwork the mixture or the meatloaf can become tough.)
- Shape the mixture into a loaf and transfer to a greased baking dish.
- Bake in your preheated oven for 45–50 minutes, or until the meatloaf is cooked through and the top is lightly golden.
- While the meatloaf bakes, thin the ranch dressing with a splash of water to create a pourable drizzle.
- Remove the meatloaf from the oven and let it rest for 5 minutes before slicing.
- Drizzle the creamy ranch over the sliced meatloaf and serve warm. Enjoy!
Notes
For extra creaminess, gently fold the cream cheese and cheddar together before adding to the meat mixture.