Jalapeno Popper Meatloaf is a smoky, well-seasoned beef meatloaf with a jalapeno popper hidden inside: a creamy filling of cream cheese, sharp cheddar, crispy bacon and diced jalapenos. Every slice shows a ribbon of melted filling through the middle. A cool, creamy jalapeno sauce, more bacon and a few jalapeno slices go on top. It serves 6.
How to make it: Cook and crumble the bacon, mix the beef with breadcrumbs, eggs, milk, onion, garlic and spices, and stir the cream cheese, cheddar, bacon and jalapenos into a filling. Press half the meat into a pan, fill a trench down the center, seal the rest of the meat over it, and bake at 375°F until the center reads 160°F.
Why You’ll Love It
- A surprise in every slice: the cream cheese filling runs through the whole loaf.
- Moist and tender: the creamy middle keeps the meat from drying out.
- Heat you control: seed the jalapenos for mild, leave a few ribs in for more kick.
- Bacon twice: crumbled in the filling and scattered over the top.
Ingredient Notes
Ground beef: Two pounds of regular ground beef, not extra-lean. The cream cheese adds a lot of richness, so you can use a leaner blend if you prefer, but beef that’s too lean turns out dry.
Cream cheese: One 8-ounce block, softened so it mixes smoothly with the cheddar, bacon and jalapenos.
Jalapenos: Two diced for the filling, one sliced for the top, and one more for the sauce. Take out the ribs and seeds for a milder loaf, and wear gloves if you have them.
Bacon: Eight slices, cooked crisp and crumbled. A third of a cup goes into the filling, and the rest tops the finished loaf. Thin-cut bacon works better than thick-cut.
Spices: Smoked paprika, cumin and chili powder, with Worcestershire, salt and pepper, give the meat a smoky, Southwestern flavor.
Creamy jalapeno sauce: Sour cream, mayonnaise and buttermilk with lime juice, jalapeno, cilantro and spices.
Ingredients
- 8 slices bacon, cooked and crumbled (1/3 cup for the filling, the rest for the top)
- 2 pounds ground beef (80/20)
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 1/2 small onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 jalapenos, ribs and seeds removed, diced (filling)
- 1 jalapeno, sliced (for the filling and the top)
- 1/2 cup sour cream (sauce)
- 1/4 cup mayonnaise (sauce)
- 1/4 cup buttermilk (sauce)
- 1 tablespoon lime juice (sauce)
- 1 jalapeno, ribs and seeds removed, diced (sauce)
- 2 tablespoons chopped cilantro (sauce)
- 1 teaspoon garlic powder (sauce)
- 1/2 teaspoon onion powder (sauce)
- 1/2 teaspoon ground cumin (sauce)
- 1/2 teaspoon salt (sauce)
- 1/4 teaspoon black pepper (sauce)
- Chopped cilantro, for topping
How to Make Jalapeno Popper Meatloaf
1. Cook the bacon. Heat the oven to 400°F and line a rimmed baking sheet with foil. Lay the bacon in a single layer with no overlapping and bake 15 to 20 minutes, until as crisp as you like, then drain it on a paper towel-lined plate. Or cook it in a 12-inch skillet until crispy and drain it the same way. Once cool, crumble the bacon. Set aside 1/3 cup for the filling and keep the rest for topping.
2. Heat the oven. Heat the oven to 375°F. Lightly grease a loaf pan or line a baking sheet with parchment paper.
3. Mix the meat. In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, salt, pepper, smoked paprika, cumin and chili powder. Mix with your hands until just combined.
4. Make the filling. In a separate bowl, mix the softened cream cheese, cheddar, the 1/3 cup crumbled bacon and the 2 diced jalapenos until evenly combined.
5. Assemble the loaf. Spread half of the meat mixture into the prepared pan, forming a base with a shallow trench in the center. Fill the trench with the cheese mixture and top with some of the sliced jalapeno. Cover with the remaining meat mixture, sealing the edges so the filling is enclosed.
6. Bake. Bake 55 to 65 minutes, until an instant-read thermometer inserted in the center reads 160°F. Carefully drain any excess grease.
7. Make the sauce. While the meatloaf bakes, stir together the sour cream, mayonnaise, buttermilk, lime juice, diced jalapeno, cilantro, garlic powder, onion powder, cumin, salt and pepper. Refrigerate until ready to serve.
8. Rest and serve. Let the meatloaf cool 10 minutes. Plate it, drizzle with the creamy jalapeno sauce and top with the reserved bacon, cilantro and the rest of the sliced jalapeno. Serve warm.
How to Keep the Cream Cheese Filling Inside
A stuffed meatloaf only works if the filling stays in the middle. These are the details that keep it there:
| Step | What to do |
|---|---|
| Make a trench | Press the bottom half of the meat into the pan with a shallow trench down the center for the filling |
| Leave a border | Keep the filling back from the edges, about 1/2 to 1 inch, so meat meets meat all the way around |
| Seal the top | Lay the rest of the meat over the filling and press the edges together completely, with no air pockets |
| Mix gently | Mix the meat just until combined; overworked meat shrinks and cracks as it bakes |
| Rest before slicing | Give the loaf 10 minutes so the filling sets a little and the slices hold |
Trust the thermometer, not the bacon. The top can look done well before the center is. A beef meatloaf is ready at 160°F measured in the center, the USDA FSIS temperature for ground beef. Push the thermometer into the meat, not the melted filling.
Drain the grease. With regular ground beef and a cream cheese filling, some fat collects in the pan. Carefully pour it off before slicing so the loaf doesn’t sit in it.
Tips for Success
How many jalapenos should I use?
This loaf uses 2 diced in the filling plus 1 sliced for the top. For a milder or hotter loaf, use 2 or 3 in the filling, and keep or remove the ribs and seeds to set the heat.
Loaf pan or baking sheet?
Either works. A loaf pan makes building the trench easy; a parchment-lined baking sheet lets the outside of the loaf brown more.
Keep leftovers and sauce cold
The 10-minute rest is for slicing, not cooling. Refrigerate leftovers and the sauce within 2 hours of serving.
Variations
- Bacon-wrapped: skip the crumbled bacon on top and drape about 5 slices, cut in half and slightly overlapping, over the top and sides of the loaf. Bake at 350°F for 1 hour, then at 425°F for 10 minutes more, until the bacon is crisp and the center reaches 160°F.
- Ground chicken: use 2 pounds of lean ground chicken and bake at 350°F for 60 to 70 minutes, until the center reaches 165°F. Serve with a drizzle of ranch dressing.
- No breadcrumbs: soak 1 cup of crushed pork rinds in 1/4 cup of milk for 2 to 3 minutes and use them in place of the breadcrumbs.
- Smoked minis: fill blanched jalapeno halves with the cream cheese filling, press them into a mini loaf pan, pack the meat over them, and smoke at 240°F with indirect heat for about 3 hours, until the centers reach 160°F.
Storage & Reheating
Refrigerate leftover meatloaf within 2 hours in shallow covered containers. USDA FSIS says to eat it within 3 to 4 days, or freeze it for 3 to 4 months. Thaw frozen slices in the refrigerator, and reheat them covered to 165°F.
Keep the creamy jalapeno sauce in the refrigerator, not the freezer: sauces made with mayonnaise and sour cream don’t freeze well.
What to Serve With It
Serve it with mashed potatoes and green beans, or with Southern stewed potatoes or slow cooker glazed herb baby potatoes. Grilled peppers and onions are good on the side too. If you love the popper flavor, make mini pepper poppers as an appetizer. For more meatloaf nights, try Old fashioned Momma’s Meatloaf, a Parmesan meatloaf or a French onion meatloaf.
Frequently Asked Questions
How do I keep the cream cheese filling inside?
Leave a border of meat around the filling, seal the top layer to the bottom all the way around with no air pockets, and let the loaf rest 10 minutes before slicing.
Is it better to cook meatloaf at 350 or 375?
This one bakes at 375°F for 55 to 65 minutes. Bacon-wrapped and chicken versions bake at 350°F for about an hour. Whatever the temperature, the loaf is done when the center reads 160°F for beef or 165°F for chicken.
Can I make it less spicy?
Yes. Remove all the ribs and seeds from the jalapenos, use 2 in the filling, and skip the slices on top.
Can I use ground chicken?
Yes. Use 2 pounds of lean ground chicken and bake at 350°F until the center reaches 165°F.
Can I freeze jalapeno popper meatloaf?
Yes, the meatloaf keeps 3 to 4 months in the freezer. Freeze it without the sauce, thaw it in the refrigerator and reheat it to 165°F.
Final Notes
Cook the bacon and make the sauce first, and the rest comes together quickly while the oven heats. If you make it, tell me in the comments how many jalapenos you used.
Jalapeno Popper Meatloaf
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Ingredients
- 8 slices bacon cooked and crumbled; 1/3 cup goes in the filling and the rest tops the meatloaf
- 2 pounds ground beef 80/20
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 1/2 small onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 8 ounces cream cheese 1 block, softened
- 1 cup sharp cheddar cheese shredded
- 2 jalapenos ribs and seeds removed, diced, for the filling
- 1 jalapeno sliced, for the top of the filling and the finished meatloaf
- 1/2 cup sour cream for the sauce
- 1/4 cup mayonnaise for the sauce
- 1/4 cup buttermilk for the sauce
- 1 tablespoon lime juice for the sauce
- 1 jalapeno ribs and seeds removed, diced, for the sauce
- 2 tablespoons cilantro chopped, for the sauce
- 1 teaspoon garlic powder for the sauce
- 1/2 teaspoon onion powder for the sauce
- 1/2 teaspoon ground cumin for the sauce
- 1/2 teaspoon salt for the sauce
- 1/4 teaspoon black pepper for the sauce
- cilantro chopped, for topping
Instructions
- Heat the oven to 400°F and line a rimmed baking sheet with foil. Lay the bacon in a single layer with no overlapping and bake 15 to 20 minutes, until as crisp as you like, then drain it on a paper towel-lined plate. Or cook it in a 12-inch skillet until crispy and drain it the same way. Once cool, crumble the bacon. Set aside 1/3 cup for the filling and keep the rest for topping.
- Heat the oven to 375°F. Lightly grease a loaf pan or line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, salt, pepper, smoked paprika, cumin and chili powder. Mix with your hands until just combined.
- In a separate bowl, mix the softened cream cheese, cheddar, the 1/3 cup crumbled bacon and the 2 diced jalapenos until evenly combined.
- Spread half of the meat mixture into the prepared pan, forming a base with a shallow trench in the center. Fill the trench with the cheese mixture and top with some of the sliced jalapeno. Cover with the remaining meat mixture, sealing the edges so the filling is enclosed.
- Bake 55 to 65 minutes, until an instant-read thermometer inserted in the center reads 160°F. Carefully drain any excess grease.
- While the meatloaf bakes, stir together the sour cream, mayonnaise, buttermilk, lime juice, diced jalapeno, cilantro, garlic powder, onion powder, cumin, salt and pepper. Refrigerate until ready to serve.
- Let the meatloaf cool 10 minutes. Plate it, drizzle with the creamy jalapeno sauce and top with the reserved bacon, cilantro and the rest of the sliced jalapeno. Serve warm.
