Go Back
Jalapeno Popper Stuffed Meatloaf

Jalapeno Popper Stuffed Meatloaf

This Jalapeno Popper Stuffed Meatloaf is your shortcut to a restaurant-quality meal that packs a punch of familiar comfort food flavors with an exciting spicy twist. It’s the perfect weeknight dinner solution, offering an explosion of taste that will have everyone asking for seconds.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf Mixture
  • 1.5 pounds ground beef (80/20 recommended)
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped red bell pepper for a touch of sweetness and color
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs (plain or Italian-seasoned)
  • 1 large egg, lightly beaten
  • 1/4 cup milk (any kind)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Jalapeno Popper Filling
  • 6-8 slices bacon, cooked until crispy and crumbled divided
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2-3 fresh jalapenos, seeded and finely diced adjust to your spice preference
Glaze
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard

Equipment

  • Baking Sheet
  • Loaf Pan
  • Large bowl
  • Medium Bowl
  • Small Bowl
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or a loaf pan with cooking spray or a little oil. This will prevent your meatloaf from sticking.
  2. In a large bowl, combine the ground beef, finely chopped yellow onion, finely chopped red bell pepper, minced garlic, breadcrumbs, lightly beaten egg, milk, Worcestershire sauce, smoked paprika, salt, and black pepper. Gently mix everything together with your hands until just combined. Avoid overmixing, as this can lead to a tough meatloaf.
    1.5 pounds ground beef (80/20 recommended), 1/2 cup finely chopped yellow onion, 1/4 cup finely chopped red bell pepper, 2 cloves garlic, minced, 1/4 cup breadcrumbs (plain or Italian-seasoned), 1 large egg, lightly beaten, 1/4 cup milk (any kind), 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. In a separate medium bowl, whip together the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, and the finely diced seeded jalapenos. Stir in half of the crumbled crispy bacon. This creamy, spicy mixture is the heart of what makes this meatloaf so special!
    4 ounces cream cheese, softened, 1/2 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 2-3 fresh jalapenos, seeded and finely diced, 6-8 slices bacon, cooked until crispy and crumbled
  4. Option 1 (Loaf Pan): Press half of the meatloaf mixture evenly into the bottom of your prepared loaf pan.
    Option 2 (Baking Sheet): On your prepared baking sheet, shape half of the meatloaf mixture into a rectangular or oval shape, about 1 inch thick.
    Spread the jalapeno popper filling evenly over the meatloaf mixture, leaving a small border around the edges.
    Carefully top with the remaining meatloaf mixture, pressing gently to seal the edges and encase the filling. You want to create a good seal so that the delicious filling doesn’t ooze out during baking.
  5. In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard. This glaze will add a beautiful sheen and a burst of sweet and tangy flavor to the top of your meatloaf.
    1/4 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard
  6. Spoon or brush the prepared glaze evenly over the top of the assembled meatloaf. Place the meatloaf in the preheated oven.
  7. Bake for approximately 50-60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) on an instant-read thermometer. For an extra flavorful and browned top, you can spoon more glaze over the meatloaf during the last 15 minutes of baking.
  8. Once cooked, carefully remove the meatloaf from the oven. Let it rest for at least 10 minutes before slicing. This resting period is crucial for allowing the juices to redistribute throughout the meatloaf, ensuring a moist and tender result. Garnish with the remaining crumbled bacon before serving.
    6-8 slices bacon, cooked until crispy and crumbled

Notes

Properly storing and reheating your Jalapeno Popper Stuffed Meatloaf will ensure you can enjoy its deliciousness even after the initial meal.
Refrigeration: Up to 3-4 days.
Freezing: Up to 2-3 months.