Ingredients
Scale
- 2 lbs ground beef (80/20 blend)
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 4 jalapenos, diced (seeds removed for milder flavor)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 6 slices bacon, cooked and crumbled
- 2 tsp chipotle powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup ranch dressing
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp fresh dill, chopped
Instructions
- In a large bowl, combine ground beef, panko breadcrumbs, eggs, and milk. Mix gently until just combined
- Add diced jalapenos, cheddar cheese, cream cheese, crumbled bacon, and all seasonings
- Preheat oven to 375°F (190°C) and prepare a 9×5 inch loaf pan
- Transfer meat mixture to prepared pan, pressing gently to form an even loaf
- Bake for 50-60 minutes until internal temperature reaches 160°F (71°C)
- Let meatloaf rest for 10 minutes before slicing
- While resting, whisk together ranch dressing, sour cream, lime juice, and fresh dill for the drizzle
- Slice meatloaf and drizzle generously with creamy ranch sauce before serving
Notes
- For milder heat, remove all jalapeno seeds and membranes
- Let meatloaf rest before slicing for juicier results
- Store leftovers in airtight container for up to 4 days
- Reheat slices with a splash of beef broth to prevent drying
- Add ranch drizzle after reheating for best texture
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1 slice (1/8 of meatloaf)
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg