Description

This smoky jalapeño popper meatloaf with a creamy ranch drizzle is a game-changer for comfort food lovers, blending bold smoky jalapeños with savory beef and a cool ranch drizzle.

Ingredients

1 ½ pounds ground beef

1 cup panko breadcrumbs

2 large eggs

½ cup milk

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon ground black pepper

2–3 jalapeños, finely chopped (seeds removed for less heat)

½ cup cream cheese, softened

1 cup shredded cheddar cheese

1 tablespoon olive oil (for greasing the pan)

For the creamy ranch drizzle:

½ cup ranch dressing

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon garlic powder

½ teaspoon smoked paprika

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Instructions

Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or line it with parchment paper.
In a large mixing bowl, combine the ground beef, panko breadcrumbs, eggs, milk, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Mix everything until well combined.
Add the finely chopped jalapeños to the meat mixture, and continue to mix until evenly distributed.
In a separate bowl, combine the cream cheese and shredded cheddar cheese. Carefully fold the cheese mixture into the meat mixture until it’s just combined.
Shape the meat mixture into a loaf and place it in the prepared baking dish. Bake for 40-45 minutes or until the meatloaf reaches an internal temperature of 160°F (71°C).
While the meatloaf is baking, prepare the creamy ranch drizzle by mixing the ranch dressing, sour cream, lime juice, garlic powder, and smoked paprika in a small bowl. Whisk until smooth and set aside.
Once the meatloaf is done, remove it from the oven and let it rest for 10 minutes. Drizzle the creamy ranch sauce over the top of the meatloaf before serving.

Notes

This recipe serves 6-8 people and takes about 1 hour (10 minutes for prep and 45 minutes for baking).
For a spicier version, leave the jalapeño seeds in or add cayenne pepper.
Substitute ground turkey or chicken for a lighter version of the meatloaf.
For a gluten-free version, use gluten-free breadcrumbs.
Leftover meatloaf can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Reheat the meatloaf by baking at 350°F (175°C) for 10 minutes or microwaving individual slices for 1-2 minutes.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 3g
Sodium: 650mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 18g
Cholesterol: 70mg