Jalapeno Popper-Stuffed Meatloaf


  • 1 pound ground beef
  • ⅔ cup bread crumbs
  • 2eggs, whisked
  • 2 teaspoons salt, divided
  • 1 ½ teaspoons ground black pepper, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup grated Cheddar cheese(Optional)
  • 3jalapeno peppers, seeded and diced
  • 1 teaspoon garlic powder
  • aluminum foil
  • 3 tablespoons barbeque sauce, or as needed
  • 2 tablespoons grated Cheddar cheese, or to taste(Optional)
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    Mix together ground beef, bread crumbs, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bottom and up the sides of a loaf pan, leaving a well in the middle.

  • Step 3

    Mix together cream cheese, 1 cup Cheddar cheese, jalapeno peppers, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a separate bowl until combined. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal. Cover with aluminum foil.

  • Step 4

    Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven, brush with barbeque sauce, and sprinkle with 2 tablespoons grated Cheddar. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

  • Step 5

    Place meatloaf under the broiler and cook until barbeque sauce is bubbly and cheese is melted, 2 to 3 minutes.

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