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!
Equipment
Ingredients
For the jalapeño cheddar meatloaf:
- 1 lb Ground Beef 80/20 or 90/10
- 2 Jalapeños deseeded and diced
- 2 Garlic Cloves minced
- 2 Green Onions thinly sliced
- 1 Egg
- 1 cup Finely Shredded Mexican Style Cheese
- ¾ cup Breadcrumbs
- ⅓ cup Milk
- 1 tbsp Worcestershire
- 1 tbsp Cilantro minced
- 1 tsp Paprika
- 1 tsp Garlic Powder
- ¾ tsp Salt
- ½ tsp Black Pepper
- Cooking Spray
For the glaze:
- ⅓ cup Ketchup
- 1 ½ tbsp BBQ Sauce
- 1 tbsp Brown Sugar
- ¼ tsp Chili Powder
For the limey sour cream:
- ½ cup Sour Cream
- 1 ½ tbsp Milk
- Zest and Juice from Half a Lime
- 1 tsp Cilantro minced
- ½ tsp Garlic Powder
- ¼ tsp Salt
For serving:
- Cilantro minced
Instructions
To prep:
- Preheat the oven to 375℉ and grease a loaf pan. I used an 8x4 loaf pan for this recipe, but a 9x5 will work too!
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 meatloaf uncovered for 40 minutes!
- Carefully tip the pan to drain, if needed, then spread the remaining glaze on the meatloaf.
- Cover with foil and bake 15-20 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℉, 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!
Nutrition
Serving: 1sliceCalories: 565kcalCarbohydrates: 25gProtein: 27gFat: 2gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 115mgSodium: 760mgPotassium: 360mgFiber: 1gSugar: 8gVitamin A: 350IUVitamin C: 4mgCalcium: 210mgIron: 2.5mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
