Description
This Jalapeño Popper Stuffed Meatloaf combines the comfort of classic meatloaf with the creamy, spicy goodness of jalapeño poppers. It’s a show-stopping dish that will impress everyone at your dinner table.
Ingredients
Scale
- Ground Beef
- Panko breadcrumbs
- 1 large egg
- Garlic powder
- Onion powder
- Salt
- Freshly cracked black pepper
- Non-alcoholic Worcestershire sauce or beef broth (optional)
- Full-fat cream cheese
- Shredded sharp cheddar cheese
- Shredded Monterey Jack cheese
- Fresh jalapeños
- Cooked beef bacon (optional but recommended)
- Cayenne pepper or chili powder (optional)
- Ketchup
- Brown sugar
- Apple cider vinegar
- Hot sauce (optional)
Instructions
- First things first, if you're using beef bacon, cook it until it's crispy. I like to do this in a skillet over medium heat. Once it's done, remove it, let it cool slightly, then crumble it up. Set aside.
- Next, tackle those jalapeños. Wash them thoroughly, then carefully slice them in half lengthwise. Using a small spoon, scoop out all the seeds and white membranes if you want to tame the heat. For a spicier kick, you can leave some in. Finely dice the jalapeños.
- In a medium bowl, combine the softened cream cheese, shredded cheddar and Monterey Jack cheeses, diced jalapeños, and your crumbled crispy beef bacon (if using). Add a tiny pinch of cayenne or chili powder now if you like extra heat. Mix everything together really well until it’s evenly combined.
- In a large bowl, gently combine your ground beef, panko breadcrumbs, egg, garlic powder, onion powder, salt, black pepper, and your non-alcoholic Worcestershire sauce or beef broth.
- Use your hands and mix gently until just combined. Overmixing can lead to a tough, dense meatloaf.
- Preheat your oven to 375°F (190°C).
- Lay a large piece of parchment paper or aluminum foil (about 18×12 inches) on your counter. This will make rolling much easier.
- Turn out your meatloaf mixture onto the parchment paper/foil. Using your hands, gently press and shape it into an even rectangle, roughly 12×9 inches, and about ½-inch thick.
- Carefully spread your jalapeño popper filling evenly over the meatloaf rectangle, leaving a 1-inch border clear around all edges.
- Starting from one of the longer sides, gently but firmly roll the meatloaf up, using the parchment paper/foil to help you. Roll it tightly to ensure the filling is secure.
- Once rolled, pinch and seal the ends and the seam along the bottom to prevent any filling from escaping during baking.
- Carefully transfer your rolled meatloaf to a baking sheet or a loaf pan. If using a loaf pan, gently tuck it in.
- Bake for 45 minutes. While it's baking, whisk together your glaze ingredients: ketchup, brown sugar, apple cider vinegar, and optional hot sauce.
- After 45 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top.
- Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer in the thickest part.
- Once baked, remove the meatloaf from the oven and let it rest for at least 10-15 minutes before slicing.
- Slice into thick pieces and serve warm. Enjoy!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Adjust the heat of the jalapeños by removing seeds and membranes. Avoid overmixing the meat to prevent a tough texture. You can assemble the meatloaf a day in advance and refrigerate it.