Jalapeno Popper Stuffed Meatloaf

Jalapeno Popper Stuffed Meatloaf combines the creamy, spicy flavors of a classic jalapeno popper with hearty ground meat.

The result is a moist, flavorful loaf with a surprise cheesy jalapeno filling. It’s a fun twist on traditional meatloaf and perfect for those who enjoy a bit of heat.

Kitchen Equipment Needed

• Mixing bowls
• Cutting board and knife
• Baking sheet or loaf pan
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients Overview

• Ground meat: A blend of beef and pork (or just beef) keeps it juicy and flavorful.
• Jalapenos: Fresh or pickled, providing spicy crunch and tang.
• Cream cheese and shredded cheese: Create a creamy, cheesy center reminiscent of jalapeno poppers.
• Breadcrumbs and egg: Help bind the meatloaf.
• Seasonings: Garlic powder, onion powder, salt, and pepper balance the savory flavors.

Ingredients

• 1½ pounds ground beef (80/20)
• ½ pound ground pork (optional, or use 2 lbs beef total)
• 1 cup breadcrumbs (panko or regular)
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar or pepper jack cheese
• 2–3 jalapenos, diced (seeds removed for less heat, or leave some seeds for extra spice)
• 1 tablespoon milk (optional, if cream cheese is too thick)
• 2 tablespoons ketchup or barbecue sauce (optional glaze)

Directions

1. Prepare the meat mixture In a large mixing bowl, combine ground beef, pork (if using), breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Use your hands or a wooden spoon to mix until just combined, being careful not to overmix.
2. Make the filling In a separate bowl, stir together the softened cream cheese, shredded cheddar (or pepper jack), and diced jalapenos. If the mixture is too thick, add a splash of milk to help blend.
3. Shape and fill On a sheet of parchment paper or lightly greased foil, pat half of the meat mixture into a loaf shape, about 1 inch thick. Spread the jalapeno-cheese filling on top, leaving a small border around the edges. Carefully place the remaining meat mixture on top and shape into a loaf, sealing the edges to enclose the filling completely.
4. Glaze (optional) Transfer the loaf to a baking sheet or loaf pan. If desired, spread ketchup or barbecue sauce on top for extra flavor and color.
5. Bake Preheat your oven to 350°F (175°C). Bake the meatloaf for 50–60 minutes, or until the internal temperature reaches 160°F (71°C). If the top browns too quickly, loosely cover with foil during the last 10–15 minutes of baking.
6. Rest and serve Let the meatloaf rest for 5–10 minutes before slicing. This helps keep the filling and juices intact. Slice and serve warm.

Prep Time

20 minutes

Cook Time

50–60 minutes

Total Time

1 hour 10–20 minutes

Nutrition (per slice, ~6–8 servings)

• Calories: ~350
• Protein: ~24g
• Fat: ~23g
• Carbohydrates: ~10g
• Sugar: ~2g

Expert Tips

• Use gloves when handling fresh jalapenos to avoid spicy oils on your hands.
• Adjust heat by adding more or fewer jalapenos, or keep some seeds if you like it really spicy.
• Even cooking Press the meat mixture evenly and seal edges well to prevent the filling from leaking.
• Alternative fillings Swap jalapenos for diced green chiles or add crumbled bacon for extra flavor.

FAQs

Can I use ground turkey or chicken?

Yes, but choose a blend with some fat and watch the internal temperature (165°F or 74°C for poultry).

What’s the best cheese for the filling?

Cheddar, pepper jack, or a blend all work well.

How do I store leftovers?

Wrap tightly and refrigerate for up to 3 days. Reheat slices in the microwave or oven.

Storing & Reheating

• Storing Cool completely and wrap tightly in foil or plastic. Keep in the fridge for up to 3 days.
• Reheating Warm individual slices in the microwave or reheat the entire loaf in a 350°F (175°C) oven until heated through.

Substitutions & Variations

• Low-carb Skip breadcrumbs or use crushed pork rinds.
• Seasoning blend Add chili powder or cumin for a Tex-Mex vibe.
• Sauce Serve with ranch or spicy mayo for dipping.

Jalapeno Popper Stuffed Meatloaf

Jalapeno Popper Stuffed Meatloaf combines the creamy, spicy flavors of a classic jalapeno popper with hearty ground meat.

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Equipment

• Mixing bowls
• - Cutting board and knife
• - Baking sheet or loaf pan
• Measuring cups and spoons
• - Wooden spoon or spatula

Ingredients

  

• - 1½ pounds ground beef 80/20
• - ½ pound ground pork optional, or use 2 lbs beef total
• - 1 cup breadcrumbs panko or regular
• - 1 large egg
• - 1 teaspoon garlic powder
• - 1 teaspoon onion powder
• - 1 teaspoon salt adjust to taste
• - ½ teaspoon black pepper
• - 4 ounces cream cheese softened
• - 1 cup shredded cheddar or pepper jack cheese
• - 2–3 jalapenos diced (seeds removed for less heat, or leave some seeds for extra spice)
• - 1 tablespoon milk optional, if cream cheese is too thick
• - 2 tablespoons ketchup or barbecue sauce optional glaze

Instructions

 

• **Prepare the meat mixture** In a large mixing bowl, combine ground beef, pork (if using), breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Use your hands or a wooden spoon to mix until just combined, being careful not to overmix.
• **Make the filling** In a separate bowl, stir together the softened cream cheese, shredded cheddar (or pepper jack), and diced jalapenos. If the mixture is too thick, add a splash of milk to help blend.
• **Shape and fill** On a sheet of parchment paper or lightly greased foil, pat half of the meat mixture into a loaf shape, about 1 inch thick. Spread the jalapeno-cheese filling on top, leaving a small border around the edges. Carefully place the remaining meat mixture on top and shape into a loaf, sealing the edges to enclose the filling completely.
• **Glaze (optional)** Transfer the loaf to a baking sheet or loaf pan. If desired, spread ketchup or barbecue sauce on top for extra flavor and color.
• **Bake** Preheat your oven to 350°F (175°C). Bake the meatloaf for 50–60 minutes, or until the internal temperature reaches 160°F (71°C). If the top browns too quickly, loosely cover with foil during the last 10–15 minutes of baking.
• **Rest and serve** Let the meatloaf rest for 5–10 minutes before slicing. This helps keep the filling and juices intact. Slice and serve warm.