Step 1: Preheat your oven to 375°F (190°C). In a large bowl, gently combine the ground beef, ground chicken, breadcrumbs, beaten egg, chopped onion, minced garlic, smoked paprika, salt, and black pepper. Mix just until combined, being careful not to overmix.
Step 2: In a separate medium bowl, prepare the filling by combining the softened cream cheese, shredded cheddar cheese, and finely chopped jalapeños. Mix well.
Step 3: Lightly grease a loaf pan or line a baking sheet with parchment paper. Press half of the meatloaf mixture evenly into the bottom of the loaf pan or shape it into a rectangular base on the baking sheet.
Step 4: Carefully spread the jalapeño popper filling over the meat base, leaving a small border around the edges.
Step 5: Top with the remaining meatloaf mixture, pressing it gently to cover the filling completely and seal the edges. Use slightly wet hands to smooth the top.
Step 6: Brush the entire top surface of the meatloaf generously with the barbecue sauce.
Step 7: Bake for 60-70 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
Step 8: Once baked, remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy result.
Step 9: While the meatloaf rests, prepare the ranch drizzle by whisking together the ranch dressing and fresh lime juice in a small bowl.
Step 10: Slice the meatloaf and serve warm, drizzled generously with the zesty ranch sauce. Enjoy!