This stuffed meatloaf with cream cheese, Cheddar cheese, and jalapenos is kicked up a notch.
Ingredients
- ground beef: 1 pound
- bread crumbs: 0.66667 cup
- eggs, whisked: 2 piece
- salt: 2 tsp (divided)
- ½ teaspoons ground black pepper: 1 piece (divided)
- cream cheese: 1 pack (8 ounce pack, softened)
- cheddar cheese: 1 cup (grated, optional)
- Jalapeno peppers: 3 piece (diced)
- garlic powder: 1 tsp
- aluminum foil:
- barbeque sauce: 3 Tbsp (or as needed)
- cheddar cheese: 2 Tbsp (to taste, grated, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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Place meatloaf under the broiler and cook until barbeque sauce is bubbly and cheese is melted, 2 to 3 minutes.
