Description
This Jalapeño Popper Stuffed Meatloaf combines the comforting flavors of classic meatloaf with a creamy, spicy jalapeño popper filling. It’s a deliciously unique dish that will impress your family and friends!
Ingredients
Scale
- 2 pounds ground beef (80/20 recommended)
- 4–6 medium-sized fresh jalapeños
- 8 ounces cream cheese, softened
- 1 cup shredded cheese (sharp cheddar or Monterey Jack)
- 1 cup Panko breadcrumbs
- 1 large egg
- ½ cup finely diced yellow onion
- 2 minced garlic cloves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- ½ teaspoon Dijon mustard (optional)
Instructions
- Prepare Your Jalapeños: Put on gloves if you have sensitive skin. Slice jalapeños in half lengthwise, scoop out seeds and white membrane, then finely dice them. Set aside in a medium bowl.
- Make the Popper Filling: In the bowl with diced jalapeños, add cream cheese, shredded cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined and creamy.
- Preheat Oven and Prep Pan: Preheat your oven to 375°F (190°C) and lightly grease a rimmed baking sheet or a loaf pan.
- Prepare the Meatloaf Mixture: In a large bowl, combine ground beef, Panko breadcrumbs, egg, diced onion, minced garlic, Worcestershire sauce, salt, black pepper, and smoked paprika. Mix gently until just combined.
- Form the Stuffed Meatloaf: If using a baking sheet, flatten two-thirds of the meatloaf mixture into a rectangle. Spread jalapeño popper filling over it, leaving a border. Flatten the remaining meatloaf mixture and place it on top, sealing the edges. If using a loaf pan, press half the mixture into the bottom, add filling, and top with remaining mixture, sealing the edges.
- Apply the Glaze: Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Spread glaze over the top and sides of the meatloaf.
- Bake: Bake for 60-75 minutes until the internal temperature reaches 160°F (71°C). Tent with foil if the glaze browns too quickly.
- Rest: Let the meatloaf rest for 10-15 minutes before slicing.
- Slice and Serve: Slice the meatloaf into thick portions and serve hot.
Notes
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg