Ingredients
Meat:
- 2 lbs lean ground beef
- 4 strips bacon, cooked crisp and crumbled
- Produce:
- 1 small onion, finely chopped
- 1–2 jalapeños, finely diced (remove seeds for less heat)
Dairy:
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Pantry:
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1/4 cup barbecue sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Creamy Ranch Drizzle:
- 1/2 cup ranch dressing
- 2 tbsp sour cream
- 1 tbsp chopped fresh chives (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- Mix the Meatloaf Base: In a large bowl, combine ground beef, breadcrumbs, beaten egg, chopped onion, smoked paprika, garlic powder, salt, and black pepper. Mix until just combined—avoid overmixing.
- Prepare the Filling: In a small bowl, mix softened cream cheese, shredded cheddar, diced jalapeños, and crumbled bacon until evenly combined.
- Assemble the Meatloaf: Flatten the meat mixture on parchment paper into a rectangle, about 1/2 inch thick. Spread the jalapeño-cheese mixture evenly over the meat, leaving a 1-inch border. Roll the meat into a loaf, sealing the edges. Place seam-side down on the prepared baking sheet or loaf pan.
- Glaze and Bake: Brush the top of the loaf with barbecue sauce. Bake for 60–70 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 10 minutes.
- Make the Ranch Drizzle: While resting, whisk together ranch dressing, sour cream, and chives (if using).
- Serve: Slice the meatloaf, drizzle with ranch sauce, and serve with your favorite sides. Enjoy!