Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle 🥓🧀
Ingredients:
For the Meatloaf:
• 1 ½ lbs ground beef (80/20)
• ½ lb ground pork (optional, for extra flavor)
• ½ cup crushed pork rinds (or breadcrumbs if not low-carb)
• 2 eggs
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 jalapeños, finely diced (seeds removed for less heat)
• 4 slices bacon, cooked and crumbled
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
For the Creamy Ranch Drizzle:
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon ranch seasoning mix
• 1 teaspoon fresh lemon juice
• 1 tablespoon milk (to thin, if needed)
1. Preheat Oven:
• Set oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix the Meatloaf:
• In a large bowl, combine ground beef, ground pork, crushed pork rinds, eggs, cheddar, mozzarella, jalapeños, crumbled bacon, and seasonings.
• Mix until well combined, but don’t overwork the meat.
3. Shape & Bake:
• Form the mixture into a loaf shape on the prepared baking sheet.
• Bake for 40-45 minutes, or until internal temperature reaches 160°F (71°C).
4. Prepare the Ranch Drizzle:
