Growing up, meatloaf was always a family staple, but I wanted to take it up a notch—something bold, smoky, and packed with flavor.

That’s how this Smoky Jalapeno Popper Meatloaf with Creamy Ranch Drizzle was born. It’s the perfect balance of spicy, cheesy, and savory with a cooling drizzle to top it off.

Whether you’re hosting guests or looking to spice up your weeknight dinner, this recipe will definitely impress!

Smoky Jalapeno Popper Meatloaf with Creamy Ranch Drizzle
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Smoky Jalapeno Popper Meatloaf with Creamy Ranch Drizzle

Recipe by JoanneCourse: MainCuisine: American Comfort FoodDifficulty: Intermediate
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

450

kcal

Ingredients

  • 1 1/2 pounds of ground beef (80/20 blend preferred)

  • 1/2 pound of ground pork

  • 1 cup crushed crackers (or breadcrumbs)

  • 1/2 cup milk

  • 1 large egg

  • 1/2 cup diced onions

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup shredded sharp cheddar cheese

  • 4 ounce cream cheese, softened

  • 1/2 cup cooked and crumbled bacon

  • 1/4 cup diced pickled jalapenos

  • For the Topping:

  • 1/2 cup shredded cheddar cheese

  • 1/4 cup cooked and crumbled bacon

  • 4–5 sliced pickled jalapenos

  • For the Creamy Ranch Drizzle:

  • 1/2 cup ranch dressing

  • 2 tablespoon sour cream

  • 1 tablespoon fresh parsley, chopped

Directions

  • Preheat your oven to 375°F (190°C).
  • Grease a standard loaf pan or line it with parchment paper for easier cleanup.
  • Mix Ingredients:
  • In a large bowl, combine ground beef and pork.
  • Add the crushed crackers and milk, allowing the mixture to soak briefly.
  • Stir in the egg, diced onions, garlic, smoked paprika, chili powder, salt, and pepper.Smoky Jalapeno Popper Meatloaf With Creamy Ranch Drizzle
  • Add the Filling:
  • Gently fold in the shredded cheddar, softened cream cheese, crumbled bacon, and diced jalapenos until evenly distributed.
  • Shape and Bake:
  • Shape the meat mixture into a loaf and place it in the prepared loaf pan.
  • Bake for 45 minutes.
  • Add Toppings:
  • Remove the meatloaf from the oven and top with shredded cheddar, crumbled bacon, and sliced jalapenos.
  • Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).Smoky Jalapeno Popper Meatloaf With Creamy Ranch Drizzle
  • Prepare the Drizzle:
  • While the meatloaf is baking, whisk together ranch dressing, sour cream, and chopped parsley.
  • Rest and Serve:
  • Let the meatloaf rest for 5–10 minutes before slicing.
  • Drizzle with the creamy ranch mixture just before serving.

Notes

  • Spice Level: If you prefer less heat, substitute mild green chilies for jalapenos or reduce the amount.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven.

  • Make It Keto-Friendly: Swap the crackers for almond flour and use a sugar-free ranch dressing.
  • Serving Suggestions: Pair with roasted vegetables, mashed potatoes, or a fresh garden salad for a complete meal.
  • Double the Recipe: This meatloaf freezes well, so make two and save one for a busy weeknight dinner.

Enjoy your delicious and smoky twist on a classic comfort food!

Smoky Jalapeno Popper Meatloaf with Creamy Ranch Drizzle