Ingredients
- Ground beef: 2 pounds
- Cream cheese: 8 ounces, softened
- Jalapeños: 4, finely diced (seeds removed for less heat)
- Panko bread crumbs: 1 cup
- Smoked paprika: 2 teaspoons
- Onion: 1 medium, finely chopped
- Egg: 1 large
- Ranch dressing: 1/2 cup, for drizzle
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, combine ground beef, panko bread crumbs, smoked paprika, diced onion, and egg. Mix gently until just combined, being careful not to overmix.
- Step 2: Gently fold in the softened cream cheese and diced jalapeños into the meat mixture.
- Step 3: Shape the mixture into a loaf and place it in a greased loaf pan or on a baking sheet.
- Step 4: Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
- Step 5: Let the meatloaf rest for 10 minutes before slicing. Drizzle with ranch dressing before serving.
Notes
- Store leftover meatloaf tightly wrapped in the refrigerator for up to 4 days.
- For best reheating, slice the meatloaf and warm it in a skillet with a little butter or oil until heated through, to keep it moist.
- Serve with roasted potatoes or a crisp green salad to complement the richness and spice.
- To prevent a dry meatloaf, avoid overmixing the ground beef mixture, as this toughens the protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American