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Jalapeño Popper Meatloaf

Jalapeño popper meatloaf with a creamy jalapeño-cream cheese center and a bacon-and-cheddar crust. Sliced loaf shows the filling running through the middle, baked until the outside is savory and the inside stays juicy.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
breadcrumbs
  • 0.67 cup breadcrumbs
eggs
  • 2 eggs
milk
  • 0.33 cup milk
garlic
  • 3 cloves garlic, minced
Worcestershire
  • 2 tbsp Worcestershire
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 0.25 tsp salt and pepper to taste
cream cheese
  • 8 oz cream cheese, softened
jalapeños
  • 4 jalapeños, diced (seeds removed for less heat)
cheddar cheese
  • 1 cup cheddar cheese, shredded
bacon
  • 6 bacon strips
ketchup glaze
  • 0.5 cup ketchup
  • 0.5 cup cheddar

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Preheat and make the jalapeño popper filling
  1. Preheat oven to 350°F.
  2. Mix cream cheese, jalapeños, and cheddar for the filling, then set aside.
Form the meatloaf and add the center
  1. Combine meatloaf ingredients until just mixed.
  2. On plastic wrap, press meat into a 10x14 inch rectangle and spread the cream cheese filling across the center.
  3. Roll tightly into a log, seal the ends, and place seam-side down in a loaf pan.
Top, bake, and slice
  1. Lay bacon strips across the top and sprinkle the remaining cheddar over the bacon.
  2. Brush with ketchup glaze.
  3. Bake at 350°F for 60–70 minutes until the internal temperature reaches 160°F.
  4. Rest for 10 minutes before slicing so the center stays creamy.

Notes

For clean slices, let the meatloaf rest the full 10 minutes and use a sharp knife to cut straight down. Store leftovers covered in the refrigerator for up to 4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes—wrap cooled slices tightly and freeze up to 2 months, thaw overnight in the fridge. For a lower-carb option, swap the breadcrumbs for crushed pork rinds (use less milk if the mixture feels wet).