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Jalapeno Popper Stuffed Meatloaf

Maria Emmerich
Prep Time 10 minutes
Cook Time 35 minutes
Course Beef and Lamb, Dairy Free, Main Course, Nut Free, Pork
Cuisine American
Servings 4
Calories 744

Ingredients
  

  • 16 slices sugar free bacon
  • 1 pound ground beef 85% lean
  • cup diced mushrooms for umami and moisture
  • 2 large eggs beaten
  • 1 teaspoon Redmond Real salt
  • 1/2 teaspoon fresh ground pepper
  • 8 ounces cream cheese softened (Kite Hill Cream cheese if dairy free)
  • 1 cup grated Cheddar cheese omit if dairy free
  • 3 jalapeno peppers seeded and diced
  • 1 teaspoon Redmond organic garlic salt

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Place the bacon onto a large piece of parchment paper. Weave the bacon. Under, over, under, over to make it look like a checker board. Lift the parchment with the square of weaved bacon into a 9 by 5 inch meatloaf pan.
  • Mix together ground beef, mushroom, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bacon in the pan and up the sides of a loaf pan, leaving a well in the middle.
  • In another large bowl, combine the cream cheese, 1 cup Cheddar cheese, jalapeno peppers and garlic salt. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal.
  • Fold the bacon in a weave over the meatloaf mixture. Pull the meatloaf out of the pan and place it on a wire rack over a baking sheet with edges (to catch the baking grease).
  • Place it in the oven to cook for 35 to 45 minutes or until bacon is crisp on the outside and meatloaf is cooked through.
  • Remove from oven and allow to rest for 15 minutes before slicing.
  • Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for a few minutes or until warmed through

Nutrition

Calories: 744 | Fat: 59g | Protein: 44g | Carbohydrates: 3g | Fiber: 0.5g | P:E Ratio: 0.7