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Thursday, October 24, 2013

Jalapeno Popper Stuffed Meatloaf

I love jalapeno poppers, and even more if they have bacon. When the weather started to turn cold, it totally made sense to make meatloaf, and stuff it with my very favorite flavors of bacon, jalapeno and cheese.

This couldn't be simpler, and it made excellent leftover meatloaf sandwiches the next day. I know you're jealous, aren't you ?

Jalapeno Popper Stuffed Meatloaf
1 cup panko bread crumbs
2/3 cup milk
2 pounds lean ground beef
2 tablespoons Montreal steak seasoning
2 tablespoons Worcestershire sauce
2 eggs, beaten
8 ounces cream cheese, softened
2 small jalapenos, diced finely
1/2 pound bacon, cooked and diced
1/2 cup ketchup
Preheat oven to 375. In a large bowl, mix together panko bread crumbs and milk. Let the milk absorb completely, then add ground beef, eggs, steak seasoning, Worcestershire sauce and eggs. Mix well and set aside. In a separate bowl, combine cream cheese, jalapeno peppers and bacon. Using a 9 by 5 loaf pan, press half of the meat mixture into the bottom. Spread cream cheese mixture over the top, then press remaining meat mixture over the top of this. Spread ketchup over the top of this. Cover with foil, and bake 1 hour. Remove foil, and bake an addition half hour to 45 minutes until top is brown and meat reaches an internal temperature of 175 degrees. Remove from oven, and let rest for 10 minutes before cutting and serving.
 

1 comment:

  1. Ooh, another fantastic meatloaf for me to try, thanks!

    PS I've got my very first ever giveaway running over at Carole's Chatter. Hope you stop by.

    ReplyDelete