Smoky Jalapeno Popper Meatloaf with Creamy Ranch Drizzle

Are you ready for a flavor explosion in your mouth? This Smoky Jalapeno Popper Meatloaf with Creamy Ranch Drizzle will tantalize your taste buds and leave you craving for more! Perfect for a cozy night in or a family gathering, this recipe is sure to be a hit with everyone.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/2 cup chopped jalapenos
• 1/2 cup shredded cheddar cheese
• 2 tbsp ranch seasoning mix
• 1/4 cup milk
• 1 egg
• Salt and pepper to taste
• Ranch dressing for drizzling

Instructions:

1. Preheat your oven to 350°F and lightly grease a loaf pan.
2. In a large bowl, combine the ground beef, breadcrumbs, jalapenos, cheddar cheese, ranch seasoning mix, milk, egg, salt, and pepper. Mix until well combined.
3. Press the mixture into the prepared loaf pan and bake for 50-60 minutes, or until the meatloaf is cooked through.
4. Let the meatloaf rest for 5-10 minutes before slicing.
5. Drizzle with ranch dressing before serving.

Nutrition Information:

• Calories: 350
• Protein: 25g
• Carbohydrates: 10g
• Fat: 24g

Popular questions:

• Q: Can I use ground turkey instead of ground beef?

A: Yes, you can substitute ground turkey for ground beef in this recipe.

• Q: How can I make this meatloaf spicier?

A: You can increase the amount of chopped jalapenos or add a dash of cayenne pepper to make it spicier.

• Q: Can I use gluten-free breadcrumbs?

A: Yes, you can use gluten-free breadcrumbs as a substitute in this recipe.

• Q: How long should I let the meatloaf rest before slicing?

A: It’s best to let the meatloaf rest for 5-10 minutes before slicing to allow the juices to redistribute.

Helpful tips:

• Try adding diced bacon to the meatloaf mixture for an extra smoky flavor.
• Top the meatloaf with extra shredded cheddar cheese before baking for a cheesy crust.
• Serve the meatloaf with a side of garlic mashed potatoes for a complete meal.

Expert Secrets:

• For the perfect texture, don’t overmix the meatloaf mixture – mix until just combined.
• Let the meatloaf cool slightly after baking to allow it to firm up before slicing.
• Use a meat thermometer to ensure the internal temperature of the meatloaf reaches 160°F for safe consumption.