I enjoy turning classic comfort food into something a little more exciting, and this Jalapeño Popper Meatloaf is a perfect example. It is rich, creamy, slightly spicy, and incredibly satisfying. I like how the cheesy filling and jalapeños transform a traditional meatloaf into a dish that feels special while still being easy to make.
Why You’ll Love This Recipe
I love this recipe because it is flavorful, moist, and simple to prepare. The cream cheese keeps the meatloaf tender, while the jalapeños add a gentle kick without being overwhelming. I also appreciate that it slices well and works just as nicely for family dinners as it does for leftovers the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Meatloaf
1½ pounds ground beef
1 cup breadcrumbs
2 large eggs
½ cup milk
8 ounces cream cheese, softened
1½ cups shredded cheddar cheese
2 fresh jalapeños, finely diced and seeds removed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon onion powder
Topping
½ cup shredded cheddar cheese
Directions
I begin by preheating my oven to 375°F (190°C) and lightly greasing a loaf pan. In a large bowl, I combine the ground beef, breadcrumbs, eggs, and milk, mixing just until everything comes together.
I then add the cream cheese, shredded cheddar cheese, diced jalapeños, onion, garlic, salt, black pepper, smoked paprika, and onion powder. I gently mix until the ingredients are evenly incorporated, being careful not to overmix.
I transfer the mixture into the prepared loaf pan and gently press it into shape. I sprinkle the remaining shredded cheese evenly over the top. I bake the meatloaf for 55 to 65 minutes, until it is fully cooked and reaches an internal temperature of 160°F (71°C). I let it rest for about 10 minutes before slicing.
Servings And Timing
I usually get 6 to 8 servings from this recipe. Preparation takes about 15 minutes, and baking takes around 1 hour, making the total time approximately 1 hour and 15 minutes.
Variations
I sometimes use ground turkey instead of beef for a lighter option. When I want more heat, I add an extra jalapeño or a pinch of cayenne pepper. For a different flavor, I swap cheddar cheese with pepper jack or mozzarella.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices in a 325°F oven until heated through or microwave individual portions in short intervals. I also freeze cooked slices for up to 2 months, tightly wrapped.
FAQs
Can I make this meatloaf ahead of time?
I often prepare the mixture up to one day in advance and keep it covered in the refrigerator until I am ready to bake it.
How spicy is this meatloaf?
I find it mildly spicy when the jalapeño seeds are removed. I control the heat level by adjusting the number of jalapeños.
Can I cook this without a loaf pan?
I sometimes shape the meatloaf on a lined baking sheet. It cooks well, but I make sure to drain excess grease if needed.
What cheese works best for this recipe?
I prefer cheddar cheese, but I also enjoy using pepper jack or mozzarella depending on the flavor I want.
How do I keep the meatloaf moist?
I avoid overmixing and rely on the milk and cream cheese to keep the meatloaf tender and juicy.
Conclusion
This Jalapeño Popper Meatloaf is one of my favorite ways to elevate a classic dinner with bold flavors and creamy texture. I like how easy it is to customize and how comforting it feels straight from the oven. It is a recipe I enjoy making again and again.
A bold twist on classic meatloaf, this Jalapeño Popper Meatloaf is creamy, cheesy, and just the right amount of spicy. Cream cheese and cheddar melt into every bite, while jalapeños add a kick of flavor.
Ingredients
1½ pounds ground beef
1 cup breadcrumbs
2 large eggs
½ cup milk
8 ounces cream cheese, softened
1½ cups shredded cheddar cheese
2 fresh jalapeños, finely diced and seeds removed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon onion powder
½ cup shredded cheddar cheese (for topping)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a loaf pan.
In a large bowl, combine ground beef, breadcrumbs, eggs, and milk. Mix gently until just combined.
Add cream cheese, 1½ cups cheddar cheese, diced jalapeños, onion, garlic, salt, pepper, smoked paprika, and onion powder. Mix until evenly incorporated without overmixing.
Transfer the mixture to the prepared loaf pan and shape evenly.
Sprinkle the remaining ½ cup shredded cheddar cheese on top.
Bake for 55–65 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
Use ground turkey as a leaner alternative to beef.
For more heat, leave in jalapeño seeds or add cayenne pepper.
Try using pepper jack or mozzarella for a different cheese flavor.
Don’t overmix to ensure a tender meatloaf.
Resting after baking helps the meatloaf hold its shape when sliced.
