Jalapeño Cheddar Meatloaf

When it comes to ground beef, sometimes it feels difficult to come up with new ways to use it! I feel like most people can relate to this! You don’t want the same old spaghetti and meatballs, you don’t feel like having tacos…you’re just looking for something new and creative to make with it! This Jalapeño Cheddar Meatloaf was such a unique way to use up some ground beef! It was unlike any meatloaf I’ve ever had before! It was stuffed with jalapeño, cheddar, garlic, herbs, and spices! I topped it with this classic but unique ketchup glaze, then I whipped up a limey sour cream to dunk it in! It was so delicious! My family loved it!

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When did jalapeño and cheddar become a match made in heaven?

This flavor combination evolved and became a power couple over the course of 70 years! It all started back in the 1940’s when Tex-Mex and American food started to link up! Jalapeño was of course a staple in Tex-Mex cuisine, and Americans loved using cheddar cheese more than most other cheeses during this time! After all, it was melty and went with everything! When these two cuisines came together, Americans started sprinkling cheddar cheese on all the spicy things!

Into the 1960’s and 70’s, nachos became a big deal across the nation! This is the decade that jalapeño and cheddar officially started going steady! At this point, the two were a recognizable pair, an actual cultural flavor identity of its own! And from there, in 1990 and through the 2000’s, the pair became even more established, especially in the snack food category – when jalapeño poppers were invented! Grocery stores started selling jalapeño cheddar chips, jalapeño cheddar sausages, bagels, burgers, you name it – I’m sure it’s been done!

Did you know?

Meatloaf is older than America, dating all the way back to Ancient Rome – which also makes it older than kitchen ovens! Ground meat was mixed with spices, and wine-soaked bread to create the earliest versions of the recipe! Isn’t that wild?!

From there, meatloaf really popped off! It was a staple in the 1930’s during The Great Depression, since it was a simple, nutritious way to feed a family! And once Americans started to experiment more with this idea and with the rise of convenience foods, ketchup glaze was born, appearing around the 1950’s! Today meatloaf is still one of the most nostalgic foods in the United States!

What ingredients do I need to make this?

For the jalapeño cheddar meatloaf:

Ground Beef
Jalapeño
Garlic
Green Onion
Cilantro
Shredded Mexican Style Cheese
Milk
Egg
Worcestershire
Breadcrumbs
Salt
Paprika
Garlic Powder
Black Pepper
Cooking Spray

For the glaze:

Ketchup
BBQ Sauce
Brown Sugar
Chili Powder

For the limey sour cream:

Sour Cream
Milk
Lime
Cilantro
Salt
Garlic Powder

For serving:

Cilantro

What equipment do I need?

• Mixing Bowls
• Measuring Cups and Spoons
• Cutting Board
• Chef Knife
• Loaf Pan
• Juicer
• Whisk
• Zester
• Meat Thermometer

How do I make it?

To prep the ingredients:

To get started on this recipe, first preheat the oven to 375 F and grease a loaf pan. I used an 8×4 loaf pan for this recipe, but a 9×5 will work too! Next, let’s wash and prep all of our veggies! Thinly slice the green onions and deseed and dice the jalapeños. Mince the garlic and cilantro.

To make the jalapeño cheddar meatloaf:

Next, in a large mixing bowl, whisk the egg, milk, Worcestershire, and seasonings until combined. Stir in the breadcrumbs, cheese, onion, garlic, jalapeño, and cilantro.

Fold in the beef, then use your hands to combine the ingredients. Don’t overmix!

Add meat mixture to the prepared loaf pan, gently pushing down to form into a loaf.

Now let’s work on the glaze!

To make the glaze and bake:

Add all glaze ingredients to a mixing bowl and whisk to combine.

Pour half of the glaze over the meatloaf, using a rubber spatula or the back of a spoon to evenly spread it over the top. Cover and refrigerate remaining glaze for now.

Bake uncovered for a while, then remove meatloaf from the oven. Carefully tip the pan to drain, if needed, then spread the remaining glaze on the meatloaf.

Pro Tip: The glaze is more than just a flavorful topping! It also helps to keep the moisture inside the meatloaf during the long bake! So, don’t sleep on adding a glaze!

Cover with foil and bake several minutes more! While that’s baking, let’s make the limey sour cream!

To make the limey sour cream:

Juice and zest the lime, then add it to a bowl along with all of the other ingredients for the limey sour cream.

Whisk to combine, cover, and chill until ready to use.

To serve:

Once the meatloaf’s outer edges start to pull away from the pan, and the middle reads 160 F, it’s done! Let rest for several minutes before removing from the pan and slicing.

Sprinkle more cilantro over the slices and serve with chilly limey sour cream! Enjoy!

Tips:

• This recipe does have jalapeños, but it’s still family friendly! If you want it to be SPICY, consider leaving some of the seeds inside!
• You can make this loaf, cover, and refrigerate for up to 1 day before baking!
• This jalapeño cheddar meatloaf will keep for 3-4 days if stored in an airtight container in the refrigerator. It’s also freezer friendly for up to 4 months – baked or raw!
• If you use 90/10 beef, you can skip the draining step!
• If you have time for a more complex sauce – try my cilantro lime crema!

Need some side ideas? Check these out!

• Creamy Mashed Potatoes
• Air Fried Seasoned Potatoes

Looking for some more unique ways to use ground beef?

• Swedish Meatballs
• Chinese Dumplings