Description

A bold and spicy twist on classic meatloaf featuring a creamy jalapeño popper filling of cream cheese, cheddar, and jalapeños, topped with smoky barbecue sauce and tangy ranch drizzle.

Ingredients

Scale

1 lb ground beef (80/20)
½ lb ground chicken
1 cup breadcrumbs (panko or regular)
1 egg
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
2 tbsp barbecue sauce (for topping)
4 oz cream cheese, softened
½ cup shredded cheddar cheese
2 jalapeños, seeded and finely chopped
2 green onions, finely chopped
¼ cup ranch dressing
1 tsp lime juice (optional)

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Instructions

Preheat oven to 375°F (190°C) and line or grease a loaf pan.
In a medium bowl, mix cream cheese, shredded cheddar, chopped jalapeños, and green onions; set aside.
In a large bowl, combine ground beef, ground chicken, breadcrumbs, egg, smoked paprika, garlic powder, onion powder, salt, and pepper; mix until just combined.
Press half the meat mixture into the bottom of the loaf pan, creating a well in the center.
Spoon the jalapeño popper filling into the well, spreading evenly.
Top with remaining meat mixture and press gently to seal.
Brush barbecue sauce over the top.
Bake for 45–55 minutes or until internal temperature reaches 165°F (74°C).
Let rest 5–10 minutes before slicing.
Mix ranch dressing with lime juice and drizzle over slices before serving.

Notes

To reduce spice, use fewer jalapeños or mild green chilies. For keto, substitute almond flour for breadcrumbs. Resting the meatloaf before slicing keeps it moist and intact. Smoking the loaf adds extra smoky flavor.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 4g
Sodium: 600mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 28g
Cholesterol: 110mg