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.