A cheesy, smoky, and flavor-packed twist on classic meatloaf! Stuffed with cream cheese, jalapeños, shredded chicken, and topped with crispy bacon, this dish is hearty, creamy, and full of bold flavors. Perfect for family dinners or weekend indulgence!
☑️Ingredients
For the Meatloaf Base:
2 lbs (900 g) ground beef (80/20 blend)
1 cup breadcrumbs
2 large eggs
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp chili powder
1 tsp salt
½ tsp black pepper
¼ cup milk
For the Jalapeño Popper Filling:
8 oz (225 g) cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 fresh jalapeños, seeded and diced (adjust to spice preference)
1 cup cooked shredded chicken
2 tbsp fresh parsley, chopped
For the Topping:
6 slices bacon, cooked and crumbled
½ cup shredded mozzarella
½ cup shredded cheddar
Fresh parsley for garnish
☑️Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease and line a loaf pan with parchment paper or lightly oil a baking dish.
- Prepare Meatloaf Mix:
In a large mixing bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, smoked paprika, chili powder, salt, pepper, and milk. Mix gently with your hands until just combined (do not overmix or the meatloaf will be dense). - Prepare Filling:
In another bowl, mix cream cheese, mozzarella, cheddar, diced jalapeños, shredded chicken, and parsley until creamy and well combined. - Assemble Meatloaf:
On a piece of parchment paper, flatten the meat mixture into a rectangle (about ½ inch thick).
Spread the jalapeño popper filling evenly across the surface, leaving about 1 inch of border on all sides.
Carefully roll the meatloaf into a log shape, sealing the edges to enclose the filling. Place seam side down in the prepared pan.
- Bake:
Bake uncovered for 45–50 minutes, or until the meatloaf is cooked through (internal temperature should reach 160°F / 71°C). - Add Topping:
Remove from oven, sprinkle mozzarella and cheddar on top, then add the crumbled bacon. Return to the oven for another 5–7 minutes, until cheese is melted and bubbly. - Rest & Serve:
Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Serving Suggestions
This smoky jalapeño popper meatloaf pairs wonderfully with garlic mashed potatoes, roasted vegetables, or a fresh
Enjoy