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Smoky Jalapeño Popper Meatloaf with Ranch

A flavor-packed meatloaf blended with smoky jalapeños and creamy ranch, perfect for weeknight dinners and family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef Can substitute with ground turkey for a leaner option.
  • 1 cup breadcrumbs
  • 2 pcs eggs
  • 1 cup cream cheese, softened Ensure cream cheese is softened for easier mixing.
  • 1 cup diced jalapeños Remove seeds for less spice if desired.
  • 1 cup shredded cheddar cheese Pepper jack or gouda can be used for different flavors.
  • 1/2 cup ranch dressing Extra ranch can be drizzled on top for serving.
  • 1 tbsp Worcestershire sauce
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, softened cream cheese, diced jalapeños, shredded cheddar cheese, ranch dressing, Worcestershire sauce, and a dash of salt and pepper.
  3. Mix everything together until well combined—don’t be afraid to get your hands in there for the best blend!
  4. Shape the mixture into a loaf and place it in a baking dish.
Baking
  1. Bake in the preheated oven for about 60 minutes, or until the internal temperature reaches 160°F (70°C).
  2. Allow the meatloaf to rest for 10 minutes before slicing and serving.

Notes

To store leftovers, keep in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.