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Jalapeno Popper Stuffed Meatloaf

Jalapeno Popper Stuffed Meatloaf is stuffed with cream cheese and diced jalapenos and wrapped in bacon. So much flavor in this spicy meatloaf!

Jalapeno Popper Stuffed Meatloaf on serving platter with parsley.


The cream cheese middle turns a regular meatloaf into a creamy, rich meal. Crispy, salty bacon on the outside and a creamy, rich interior make this meatloaf a real winner.

I love to serve this meaf with Buttermilk Mashed Potatoes and Southern-Style Green Beans.

I have a soft spot for meatloaf. It is one of my favorite comfort foods. Scroll down for more meatloaf recipes.

Jalapeno Popper Meatloaf on a plate with fresh parsley and green beans in the background.


The meatloaf mixture is a simple mixture of ground beef, onion, eggs, breadcrumbs, milk, basil, seasoned salt, and pepper. The cream cheese middle helps keep the meatloaf moist and tender and it makes every bite taste so rich.

This meatloaf is plenty big to serve a family of 4 for 2 meals. Leftovers will keep for about 4 days in the refrigerator and can be reheated in the microwave.

Meatloaf mixture with cream cheese and jalapenos on top.


Jalapeno Popper Stuffed Meatloaf Recipe Tips:

Use 2 to 3 jalapenos, depending on how spicy you want this recipe.

I like to use lean ground beef so that the meatloaf isn’t greasy, but not too lean or it will be really dry. Between 85% and 90% is perfect.

Thin cut bacon works better than thick cut bacon.

Jalapeno Popper Stuffed Meatloaf with a slice cut to shoe the inside.


If you like the flavor of jalapeno poppers, you are going to love this meatloaf.

Try These Other Meatloaf Recipes:

Meatloaf wrapped in bacon on a serving platter with parsley

Jalapeno Popper Stuffed Meatloaf

Jalapeno Popper Stuffed Meatloaf is stuffed with cream cheese and diced jalapenos and wrapped in bacon. So much flavor in this spicy meatloaf!
PREP: 15 mins
COOK: 1 hr


  • 2 pounds lean ground beef
  • 2/3 cup diced onion
  • 2 large eggs, lightly beaten
  • 1 cup dry breadcrumbs
  • 3/4 cup milk
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 8 ounces cream cheese, cut into long, thin pieces
  • 2 to 3 jalapenos, seeded and diced
  • 1/2 cup ketchup
  • 5 slices bacon, cut in half


  • 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.


The cream cheese should be cold. This will help prevent it from melting and oozing out.
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: ground beef, jalapeno poppers, spicy

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Jalapeno Popper Stuffed Meatloaf with one slice cut so the interior shows.

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17 thoughts on “Jalapeno Popper Stuffed Meatloaf”

  1. Dawn Anthony

    Amazing !! Rave reviews for this meatloaf !! I added green peppers finely diced along with onion and oh how tasty !! Thank you for this recipe !!

  2. This is my go to recipe when I’m in the mood for meatloaf. You can follow the recipe or add to it. Either way it’s very tasty. I add the ketchup to the meat when I’m mixing it and I top it with a honey bbq sauce. I leave the jalapeño out and add green chilies, cheese and cream cheese for the middle filling. Every time it’s delicious and I can’t wait for the next day to have a meatloaf sandwich.

  3. We thought this turned out well! I lined the middle of the meatloaf with the cream cheese, but there was more cheese than seemed practical, so I didn’t use all of it (but might try to next time). I also baked it for 80 minutes since the bacon didn’t look quite cooked, but in the end it was fine. Definitely one I’ll be making again.

  4. Bill Rector

    That was so good! However i didn’t use ketchup. ( I hate ketchup).
    So I used A1 thick&hardy. Also cooked a bit longer than an hour.
    But there is no way that this recipe makes 8 servings. Not if you’re a big eater.
    For me the bacon was perfect. I didn’t cover it, just baked open. The bacon was just crispy on the edges, slightly crispy across the rest.

  5. Do you bake it uncovered? I’m afraid of the bacon burning if so. Thanks! This looks so yummy!

  6. We made it and it was very good and we thought the bacon could have been a little more crispy. Did add another 10 minutes to the cooking time. Found it was a little pink under the cheese in the center. We also used panko crumbs, but over all a real keeper.

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