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Smoky Jalapeño Popper Meatloaf

A flavorful meatloaf packed with jalapeños and cheddar cheese, topped with a sweet-spicy glaze and a rich, thick cream cheese drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Smoky Jalapeño Popper Meatloaf
  • 2 lbs ground beef 80/20 lean recommended
  • 0.5 cup panko breadcrumbs
  • 0.5 cup milk whole milk or half-and-half
  • 1 large egg
  • 0.5 cup finely diced onion
  • 0.25 cup finely diced red bell pepper
  • 2-3 jalapeños seeded and finely minced, adjust to heat preference
  • 1 cup shredded sharp cheddar cheese
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke optional
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Jalapeño Glaze
  • 0.25 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp finely minced jalapeño
For the Cream Cheese Drizzle & Garnish
  • 4 oz cream cheese softened
  • 2 tbsp milk or half-and-half
  • 0.25 tsp garlic powder
  • 1 pinch salt
  • fresh cilantro chopped, for garnish
  • fresh jalapeños sliced, for garnish

Equipment

  • Large mixing bowl
  • Baking sheet or loaf pan
  • Whisk
  • Meat thermometer

Method
 

  1. Combine ground beef, panko, milk, egg, onion, bell pepper, minced jalapeños, cheddar, Worcestershire, liquid smoke (if using), paprika, garlic/onion powder, salt, and pepper. Mix gently.
  2. Shape into a 9x5 inch loaf on a foil-lined baking sheet or in a loaf pan.
  3. Whisk together ketchup, brown sugar, apple cider vinegar, and minced jalapeño for the glaze.
  4. Preheat oven to 375°F (190°C). Bake meatloaf for 30 minutes.
  5. Remove, spread glaze evenly over top. Bake for an additional 25-35 minutes until internal temp reaches 160°F (71°C) and glaze is bubbly.
  6. Rest meatloaf for 10 minutes before slicing.
  7. Make drizzle: Whisk softened cream cheese, 2 tbsp milk, garlic powder, and pinch of salt until smooth and a thick, gooey, viscous consistency.
  8. Slice rested meatloaf. Drizzle generously with cream cheese mixture. Garnish with cilantro and fresh jalapeños. Serve hot.

Notes

Do not overmix the meatloaf for a tender texture. Resting after baking is crucial for juiciness. Adjust jalapeño quantity for desired spice level. Use good quality ground beef.