Meatloaf is always a hit at my house. When you combine it with the flavors of one of my favorite appetizers, you have a cheesy dish that will leave your taste buds doing a little happy dance. This Jalapeno Popper Meatloaf is a fun twist on a classic meatloaf that is absolutely magical.
I've always felt like appetizers have the best flavors around.
Sure, we sometimes need a filling main course. But I also crave the fun flavors that appetizers offer.
This recipe for Jalapeno popper stuffed meatloaf is the stuff that dreams are made of! Crispy on the outside, cheesy on this inside, this recipe has the flavors of a bacon-wrapped Jalapeño popper. (And all the comfort and satisfaction of cheese stuffed meatloaf.)
Give it a try, and I think you will agree - this one is a keeper!
Ingredients for Making Jalapeno Popper Stuffed Meatloaf
- Eggs - I used large eggs; whatever you have on hand is fine.
- Gelatin - This is optional but recommended. It helps the texture, keeps the meatloaf moist, and helps it hold together.
- Ground Meat - If you can find meatloaf mixture at the grocery store, it is nice here. Otherwise, ground beef works well.
- Almond Flour - Finely ground almond flour helps to hold the meatloaf together.
- Parmesan Cheese - I always recommend using freshly grated, or the kind that you buy pre-shredded that is kept in the refrigerator section.
- Salt and pepper - I used finely ground sea salt. While I usually use one teaspoon of salt per pound of ground meat, I reduced that here since parmesan lends a salty flavor to the meal.
- Cream Cheese - Make sure you use full fat.
- Cheddar Cheese - I recommend shredding your own.
- Onion - A touch of onion lends a nice flavor here. If you don't have fresh, use ½ teaspoon onion powder.
- Garlic Powder - Two teaspoons of fresh minced garlic can be used.
- Smoked Paprika - I am obsessed with smoked paprika's smoky flavor, but if you don't have it on hand, feel free to omit it.
- Bacon - Pork or beef bacon work well here. I don't recommend using turkey bacon because it does not hold up well here, thanks to the lower fat content.
Tips & Tricks
- Ensure you seed the jalapenos and remove the white parts of the interior unless you want a very hot meatloaf!
- If you have small children that don't tolerate any heat, you can use poblano peppers in place of the jalapenos. They are mild but add a nice flavor, and you can still enjoy the creamy goodness of cream cheese meatloaf.
- Different thicknesses and types of bacon cook at a different rate. Make sure you keep an eye on your meatloaf. If the bacon starts to get brown and you are concerned about burning, you can tent the meatloaf in foil for the remaining cooking time. The purpose of broiling is to finish cooking the bacon, so if yours is already crispy, you can skip this step.
- Broiler pan with holes for the grease to drain
- Mixing bowls
- Toothpicks (optional for securing bacon; soak in water before using)
Store this meatloaf in the refrigerator for up to three days.
You can freeze it, but you should expect some deterioration in the texture of the filling, as cream cheese does not freeze exceptionally well.
How to Make Bacon Wrapped Jalapeno Popper Meatloaf
This section is a visual walk through. For the full recipe with measurements, see the recipe card below.
First, start by preheating your oven.
Beat the eggs, and then add the gelatin. Whisk well, and allow to sit for 5 minutes or so.
Add the meat, almond flour, parmesan, salt, and pepper. Combine with your hands.
In a separate bowl, make the filling by combining the cream cheese, cheddar, jalapeño, onion, garlic powder, and smoked paprika.
Arrange ⅓ of the meat on a roasting pan. I like to use one like is pictured, that has holes for the grease to drip down.
Spread the cream cheese mixture over the meat, stopping ½ inch before the edges.
Add the remaining meat over the cream cheese and down the sides.
Place the bacon over the meatloaf. You may want to use toothpicks to secure the bacon. (This is especially important if you are using a convection oven as the fan can blow the bacon off the meatloaf.)
Bake for 45 minutes. Turn to a broil, and broil until the bacon is crispy.
You May Also Like
- Keto Meatloaf is a low-carb twist on a classic that you are guaranteed to love.
- Continue the jalapeno popper love, with this Keto Jalapeno Popper Chicken Casserole. For a fun twist you can make it in the Instant Pot.
- If you like cheesy chicken, you will fall in love with this Keto Stuffed Chicken.
Jalapeno Popper Meatloaf Wrapped in Bacon
- 2 large eggs
- 2 ½ teaspoons unflavored gelatin optional
- 2 pounds meatloaf mix or ground beef
- ½ cup almond flour
- ½ cup finely grated parmesan cheese
- 1 ½ teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 4 jalapeños seeded and diced
- 2 tablespoons minced onion
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 8 ounces bacon
- Preheat the oven to 400 degrees.
- Beat the eggs in a large bowl. Add the gelatin and whisk to combine and allow to sit for at least 5 minutes.
- Add the meat, almond flour, parmesan cheese, salt, and pepper. Combine with your hands.
- In a medium bowl, combine the cream cheese, cheddar, jalapeños, minced onion, garlic powder, and smoked paprika.
- Arrange ⅓ of the meat mixture on a roasting pan or parchment-lined baking sheet in a rectangle.
- Spread the cream cheese mixture over the meat, stopping about ½" before the edges.
- Arrange the remaining meat over the cream cheese mixture and down the sides.
- Place the bacon around the meatloaf, allowing the pieces to overlap.
- Bake for 45 minutes. Turn the temperature to broil, and broil until the bacon is crispy.
- Allow to rest for 15 minutes before serving.