Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle

Serves about 6-8

Ingredients:

2 pounds lean ground beef
1 cup breadcrumbs
1 egg, beaten
1 small onion, finely chopped
1-2 jalapeños, finely diced (remove seeds for less heat)
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
4 strips bacon, cooked crisp and crumbled
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
Salt and pepper, to taste
½ cup ranch dressing (for drizzle)

Instructions:

Mix It Up: In a large bowl, combine beef, breadcrumbs, egg, onion, jalapeños, Worcestershire, smoked paprika, and a pinch of salt and pepper. Gently fold in cream cheese, cheddar, and bacon.
Form & Bake: Shape into a loaf and place in a greased loaf pan or on a foil-lined sheet. Bake at 350°F for about 45-50 minutes or until it hits 160°F inside. Let it rest for 5-10 minutes.
Ranch Drizzle: Warm up the ranch dressing slightly so it’s nice and pourable. Drizzle over slices of meatloaf just before serving. The smoky, cheesy, spicy flavors balance perfectly with that cool, creamy ranch