Preheat oven: Heat to 375°F (190°C). Grease or line a loaf pan with parchment.
Mix the filling: In a bowl, combine cream cheese, shredded cheese, jalapeños, and bacon. Set aside.
Prepare the meat mixture: In a large bowl, mix ground beef, breadcrumbs, eggs, milk, onion, garlic, smoked paprika, chili powder, salt, and black pepper until just combined. Don’t overmix.
Assemble the loaf:
On a sheet of parchment, flatten half the meat mixture into a rectangle.
Spread the jalapeño popper filling evenly over the top, leaving about ½ inch border.
Cover with the remaining meat mixture and seal edges to enclose the filling.
Transfer to loaf pan (or free-form on a baking sheet).
Add the glaze: Mix BBQ sauce, brown sugar, and Worcestershire. Brush over the top of the loaf.
Bake: Place in oven for 55–65 minutes, until internal temp reaches 160°F (71°C). If glaze starts to darken too much, cover loosely with foil.
Rest and serve: Let the meatloaf rest for 10 minutes before slicing to keep the filling from spilling out.
🔥 Serving Tips
Serve with mashed potatoes, roasted veggies, or cornbread.
For extra smokiness, cook the meatloaf in a smoker instead of the oven.
Top with sliced jalapeños or a drizzle of ranch for a true jalapeño popper vibe.
Would you like me to also create a smoked version for the grill/smoker with wood chips for even deeper flavor?
