Smoky Jalapeño Popper Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Base
01 -
900 g ground beef, or half beef and half pork
02 -
1 cup (about 60 g) breadcrumbs
03 -
2 large eggs
04 -
120 ml whole milk
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1.5 teaspoons fine salt
09 -
0.5 teaspoon ground black pepper
→ Jalapeño Popper Filling
10 -
225 g cream cheese, softened
11 -
1 cup (about 110 g) shredded cheddar cheese
12 -
2 to 3 fresh jalapeños, seeds removed and finely diced
13 -
4 slices cooked bacon, crumbled (optional)
14 -
1 teaspoon garlic powder
→ Topping and Wrap
15 -
8 to 10 slices streaky bacon, uncooked
16 -
60 ml barbecue sauce (optional)
# Instructions:
01 -
Preheat the oven to 190°C (375°F). Line a loaf pan with parchment paper or prepare a baking sheet for free-form shaping.
02 -
In a mixing bowl, combine softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, and crumbled cooked bacon if using. Mix until smooth and well blended.
03 -
In a large bowl, mix ground meat, breadcrumbs, eggs, milk, smoked paprika, garlic powder, onion powder, salt, and black pepper. Combine gently to avoid overworking.
04 -
Press half of the meatloaf mixture evenly into the base of the loaf pan or shape into a thick rectangle by hand. Spread the jalapeño popper filling on top, leaving a 1 cm border. Cover with the remaining meat mixture, sealing the edges to enclose the filling.
05 -
Arrange bacon slices over the surface, tucking edges underneath if necessary. Lightly brush with barbecue sauce for extra flavor and caramelization, if desired.
06 -
Place in the oven and bake for 55 to 65 minutes, or until the internal temperature reaches 71°C (160°F). For a crispier bacon finish, broil for 2 to 3 minutes at the end of baking.
07 -
Allow to rest for 10 minutes before slicing to retain juices. Serve with sides such as mashed potatoes or a crisp green salad.
# Notes:
01 -
For a spicier result, add chopped pickled jalapeños or a pinch of cayenne to the filling.
02 -
Pepper jack cheese can replace cheddar for a sharper, more robust flavor.
03 -
To save time on the day of serving, assemble and refrigerate overnight before baking.