I love this Smoky Jalapeño Popper Meatloaf with Ranch because it takes classic comfort food and gives it a bold, creamy, slightly spicy twist. I combine juicy ground beef with jalapeños, cheese, and ranch flavor to create a meatloaf that feels familiar but far from boring. It’s hearty, satisfying, and perfect for a cozy dinner.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s packed with flavor while still being easy to make. I like how the smoky notes balance the richness of the cheese, and the jalapeños add just the right amount of heat. I also appreciate how well it slices, making it great for leftovers or meal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lbs ground beef
1 cup breadcrumbs
2 large eggs
1 cup shredded cheddar cheese
4 oz cream cheese, softened
2–3 jalapeños, seeded and finely chopped
1 packet ranch seasoning mix
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Black pepper, to taste
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a loaf pan or lining a baking sheet with parchment paper. In a large bowl, I mix the ground beef, breadcrumbs, and eggs until just combined. I try not to overmix so the meatloaf stays tender.
I then fold in the cheddar cheese, cream cheese, chopped jalapeños, ranch seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Once everything is evenly mixed, I shape the mixture into a loaf and place it into the prepared pan.
I bake the meatloaf for about 60–70 minutes, until it’s cooked through and reaches an internal temperature of 160°F (71°C). After baking, I let it rest for about 10 minutes before slicing, which helps it hold its shape.
Servings And Timing
I usually get about 6–8 servings from this meatloaf.
Preparation time is around 15 minutes.
Cooking time is about 60–70 minutes.
Total time comes to roughly 1 hour and 25 minutes, including resting.
Variations
I sometimes swap ground beef for a mix of beef and ground turkey for a lighter version. When I want extra heat, I leave some jalapeño seeds in or add a pinch of cayenne pepper. I also like using pepper jack cheese instead of cheddar for an extra kick.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm slices in the oven at 325°F until heated through, or I microwave individual portions in short intervals to keep them from drying out.
FAQs
Can I Make This Meatloaf Ahead Of Time?
I often prepare the meatloaf mixture a day in advance and keep it covered in the refrigerator until I’m ready to bake it.
Is This Recipe Very Spicy?
I find the heat level to be moderate. If I want it milder, I reduce the number of jalapeños or remove them completely.
Can I Freeze This Meatloaf?
I freeze it both before and after baking. I wrap it tightly, and it keeps well in the freezer for up to 3 months.
What Can I Serve With This Meatloaf?
I like serving it with mashed potatoes, roasted vegetables, or a simple green salad to balance the richness.
How Do I Keep The Meatloaf Moist?
I make sure not to overmix the meat and always include the eggs, breadcrumbs, and cream cheese, which help lock in moisture.
Conclusion
I think this Smoky Jalapeño Popper Meatloaf with Ranch is a fun and flavorful twist on a classic dish. I enjoy how creamy, smoky, and satisfying it is, and it always feels like a meal worth sharing. It’s one of those recipes I’m happy to make again and again.
This Smoky Jalapeño Popper Meatloaf with Ranch is a spicy, creamy twist on a classic comfort food. Made with juicy ground beef, jalapeños, ranch seasoning, and a blend of cheeses, it’s packed with bold flavors and perfect for cozy dinners.
Total Time:1 hour 25 minutes
Yield:6–8 servings
Ingredients
2 lbs ground beef
1 cup breadcrumbs
2 large eggs
1 cup shredded cheddar cheese
4 oz cream cheese, softened
2–3 jalapeños, seeded and finely chopped
1 packet ranch seasoning mix
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
In a large bowl, combine ground beef, breadcrumbs, and eggs. Mix until just combined to avoid overmixing.
Fold in cheddar cheese, cream cheese, jalapeños, ranch seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly distributed.
Shape the mixture into a loaf and place it in the prepared pan.
Bake for 60–70 minutes, or until internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
Use pepper jack cheese for extra heat.
Leave some jalapeño seeds for spicier flavor, or omit jalapeños for a milder version.
Combine beef with ground turkey for a lighter option.
Wrap and freeze for up to 3 months, either raw or cooked.
