Jalapeno Popper Stuffed Meatloaf Recipes

JALAPENO POPPER STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with foil.
• Combine first 8 ingredients in a large bowl. Mix together.
• Shape half the ground beef mixture into a 9x5-inch rectangle on the prepared baking sheet.
• Place the cream cheese and jalapenos down the middle.
• Cover the cream cheese and jalapenos with the remaining meat mixture, pressing along the edges to completely seal the inside.
• Brush the tops and the sides of the meatloaf with the ketchup.Place the bacon slices side by side on top of the meatloaf.
• Bake for 60 to 70 minutes.Let cool for 10 to 15 minutes before slicing.

JALAPENO POPPER STUFFED MEATLOAF RECIPE

Steps:

• Add the ground beef, chopped onion, garlic, pork rinds, eggs, Italian seasonings, pepper, mustard powder and liquid aminos in a large bowl and mix it until it's fully combined. Most of the time I use my (cleahands instead of a spoon to mix it all together just like Grandma used to do too.
• Spray non stick cooking spray into the bread pan and pour half the meat mixture into the pan.
• Spread the softened cream cheese on top of the bottom meatloaf layer.
• Add the jalapenos and bacon bits.
• Top the meatloaf with the second half of the meat mixture.
• Add extra AlternaSweets Ketchup to the top of the meatloaf, then cover it with foil before you bake it.
• Bake at 400 degrees for about an hour.
• TIP: You can add it to one large bread pan or two small bread pans. If you use two small bread pans this meatloaf will cook faster! I've done this when my family hungry and wants dinner faster.

JALAPENO POPPER-STUFFED MEATLOAF

Steps:

• 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.

JALAPENO POPPER MEATLOAF

Steps:

• If needed, place the cream cheese in a bowl and soften it in the microwave wtih 10-15 second increments.
• Combine: cream cheese, chili powder, cumin, onion flakes, and jalepeno.
• Add cream cheese mixture to the ground turkey and combine.
• Add: eggs, onion soup mix, cracker crumbs, and ketchup and mix to a uniform consistency.
• Place in a loaf pan and bake at 400 degrees for 30 minutes, or until done.

JALAPEñO POPPER-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
• Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
• Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
• Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
• Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
• Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
• Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.

JALAPENO POPPERS-STUFFED MEATLOAF?

Steps:

• 1. Heat margarine in a large skillet over medium heat,add jalapeno slices,saute for 4 minutes until is tender.Season with red pepper flakes and set aside.
• 2. Preheat oven to 350 degrees F.
• 3. Combine ground beef,bread crumbs,egg whites,steak seasoning,dry onion soup mix and half sauteed jalapeno slices in a large bowl,mixing lightly but thoroughly.
• 4. In a medium bowl,combine cream cheese,half and half,jalapeno liquids,1 cup shredded sharp cheddar cheese,garlic powder and remaining jalapeno slices;mix together until blended and set aside.
• 5. Pat beef mixture on wax paper into 14 x 10-inch rectangle.Spread cream cheese mixture into a meat rectangle.Add sliced jalapeno poppers over cream cheese mixture,leaving 3/4-inch border.
• 6. Starting at short end,roll up jelly-roll fashion,removing the paper.Press beef mixture at ends to seal.Place meatloaf seam-side down onto a 9x5-inch loaf pan.
• 7. Bake in for 1 hour.Add remaining jalapeno slices evenly on meatloaf and sprinkle with remaining shredded cheese.Continue baking for 15 minutes,or until no longer pink.
• 8. Let stand 10 minutes before cutting.Cut into 1-inch think slices.