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Jalapeño Popper Meatloaf

Jalapeño popper meatloaf with a creamy jalapeño-cream cheese center and a bacon-cheddar crust. The stuffed, rolled loaf bakes until juicy and sliceable at 160°F, then rests so the filling stays creamy.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.667 cup breadcrumbs
  • 2 eggs
  • 0.333 cup milk
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire
  • 1 tsp smoked paprika
  • Salt and pepper to taste
Jalapeño Popper Filling
  • 8 oz cream cheese, softened
  • 4 jalapeños, diced (seeds removed for less heat)
  • 1 cup cheddar cheese, shredded
Topping and Glaze
  • 6 bacon strips
  • 0.5 cup cheddar
  • ketchup glaze

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Preheat and make the filling
  1. Preheat the oven to 350°F.
  2. Mix the softened cream cheese, diced jalapeños, and shredded cheddar for the filling, then set aside.
Build the stuffed loaf
  1. Combine the ground beef, breadcrumbs, eggs, milk, minced garlic, Worcestershire, smoked paprika, plus salt and pepper until just mixed.
  2. On plastic wrap, press the meat into a 10x14 inch rectangle and spread the jalapeño-cream cheese filling across the center.
  3. Roll tightly into a log, seal the ends, and place seam-side down in a loaf pan.
Top and bake
  1. Lay the bacon strips across the top and sprinkle the remaining cheddar evenly over the bacon.
  2. Brush the surface with the ketchup glaze.
  3. Bake 60–70 minutes at 350°F until the internal temperature reaches 160°F, watching for a set exterior crust.
  4. Rest the jalapeño popper meatloaf 10 minutes before slicing so the creamy center holds together.

Notes

For cleaner slices, let the loaf rest the full 10 minutes and use a sharp knife. Refrigerate leftovers in an airtight container for up to 4 days; freeze slices for up to 2 months. For a lighter option, swap half the ground beef for lean ground turkey while keeping the same filling and bacon-cheddar topping.