Ingredients
- For the meatloaf:
- 1 ½ lbs ground beef
- 1 cup breadcrumbs
- 2 large eggs
- ½ cup milk
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup shredded cheddar cheese
- ¼ cup cream cheese, softened
- 2 jalapeños, seeded and finely chopped
- For the ranch drizzle:
- ¼ cup ranch dressing
- 1 tbsp milk (to thin, if needed)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×5-inch loaf pan.
- In a large bowl, combine ground beef, breadcrumbs, eggs, milk, paprika, garlic powder, onion powder, salt, and pepper. Mix until just combined.
- Fold in cheddar cheese, cream cheese, and jalapeños.
- Transfer mixture to loaf pan and shape into a loaf.
- Bake for 45–55 minutes, until internal temperature reaches 160°F (71°C).
- Let rest for 10 minutes before slicing.
- Whisk ranch dressing and milk until smooth. Drizzle over sliced meatloaf before serving.
Notes
- Add a third jalapeño or use pepper jack for more heat.
- Top with extra cheddar during last 10 minutes of baking for cheesy crust.
- Use almond flour instead of breadcrumbs for keto-friendly version.
- Bake in muffin tin for 25 minutes for individual meatloaves.
- Smoke at 250°F for 2–2½ hours for authentic smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 2g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
