Jalapeno Popper Stuffed Meatloaf
What better way to enjoy a meatloaf than with all the flavors of a jalapeno popper in it!
I am sharing another jalapeno popper recipe because, of course! My family loves jalapeno poppers, however, we are all in agreement that cheddar cheese is better than cream cheese for jalapeno poppers. Since we all prefer cheddar cheese, I tweaked this recipe a tiny bit to add some shredded cheddar to the cream cheese filling and we all really loved it. I’ve made it multiple times and it’s definitely one of our favorites of all the different meatloaf recipes I’ve made.
What You Need:
2 lb. lean ground beef
2/3 cup diced onion
2 large eggs, lightly beaten
1 cup breadcrumbs
3/4 cup milk
1 tsp. seasoned salt
1 tsp. black pepper
1/2 tsp. dried basil
4 oz. cream cheese, cold and cut into long thin pieces
1/4 cup shredded cheddar cheese
2 to 3 jalapenos, seeded and diced
1/2 cup ketchup
6-8 slices center cut bacon
Directions:
In a large bowl, combine ground beef, onion, eggs, breadcrumbs, milk, salt, pepper, and basil. Mix until just combined (don’t overwork!).
On a foil lined baking sheet, shape half the beef mixture into a 9x5-inch rectangle.
Place cream cheese, cheddar cheese, and jalapenos down the center, leaving a small gap around the perimeter.
Top with remaining beef mixture and press to seal cheeses and jalapenos inside.
Brush the tops and sides with ketchup, then layer bacon over the top.
Bake in a preheated 350 degree oven for 60 to 70 minutes.
Optional: Broil for a few minutes to crisp up bacon.
Let cool for 10 to 15 minutes before slicing to serve.
Recipe slightly adapted from Spicy Southern Kitchen