An ice-cold delight for the summer! This beverage is excellent for a midday pick-me-up.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 1 meatloaf |
Ingredients
- 1 pound ground beef
- ⅔ cup bread crumbs
- 2 eggs, whisked
- 2 teaspoons salt, divided
- 1 ½ teaspoons ground black pepper, divided
- 1 (8 ounce) package cream cheese, softened
- 1 cup grated Cheddar cheese (Optional)
- 3 jalapeno peppers, seeded and diced
- 1 teaspoon garlic powder
- aluminum foil
- 3 tablespoons barbeque sauce, or as needed
- 2 tablespoons grated Cheddar cheese, or to taste (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together ground beef, bread crumbs, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bottom and up the sides of a loaf pan, leaving a well in the middle.
- Mix together cream cheese, 1 cup Cheddar cheese, jalapeno peppers, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a separate bowl until combined. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal. Cover with aluminum foil.
- Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven, brush with barbeque sauce, and sprinkle with 2 tablespoons grated Cheddar. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place meatloaf under the broiler and cook until barbeque sauce is bubbly and cheese is melted, 2 to 3 minutes.
Nutrition Facts
| Calories | 678 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 246 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 27 g |
| Sodium | 1871 mg |
| Sugars | 5 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
First, it took over an hour for the center to get done. I had to bump the temp up. The cream cheese was far too much and the jalapeños were raw. The taste was off too. The meat part did not have a good flavor as well. IF I make this again, I will not follow this recipe. I’ll use my own meatloaf recipe and change the filling portion and spices. Overall, disappointed and I love both of these. Just didn’t hit it off together for me.
Not bad. I usually don’t like meatloaf, so the popper filling really helped. I added jalapeño with seeds to meat and left some seeds in for the filling too, still wasn’t too spicy. That is the only change I made. The filling was a little salty, even my son commented on that. Next time I will cut the salt down. Good overall though.
It turned out great,it was delicious.It got eaten before I could get a picture.
It was very good, I do like it a bit spicier so next time I will add more jalapeños and some red pepper flakes.
This meatloaf will change your life! It’s really that good!!
Amazing! I did I’d make some adjustments because the cream cheese was a lot! So I used 4 pounds of hamburger with the recipe and kept the cream cheese portion of the same. Everyone has asked me for this recipe. Love it and it is now staple In our home. The kids even eat it and it’s not too spicy.?
For those that like it hot! I used 4 1/2 jalapeños in the cheese mixture, 1 1/2 jalapeños in the meat and 1 jalapeños sliced on top as a warning to those that can’t handle the heat. Also put bacon in the cheese mixture in the cheese and meat mixtures. Topped the meatloaf with extra hot BBQ sauce.