Bacon-Wrapped Mini Jalapeño Popper Meatloaves

Meatloaf mixture

• 2 pounds ground beef
• ¾ cup panko breadcrumbs
• ⅓ cup whole milk
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Jalapeño popper filling

• 8 ounces cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• ⅓ cup finely diced jalapeños, fresh or pickled
• 3 slices cooked bacon, finely crumbled
• ½ teaspoon garlic powder

For wrapping

• 6–12 slices thin-cut bacon, depending on size

Hot honey barbecue glaze

• ⅓ cup barbecue sauce
• 2 tablespoons hot honey
• 1 tablespoon apple cider vinegar
• ½ teaspoon smoked paprika

Creamy jalapeño ranch drizzle

• ½ cup sour cream
• 2 tablespoons ranch dressing
• 1 tablespoon jalapeño brine
• 1 teaspoon lime juice
• Pinch of garlic powder
• Milk, as needed to thin

For finishing

• Crispy fried jalapeños
• Crumbled bacon, optional
• Sliced green onions, optional

Directions

1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil. Place an oven-safe wire rack on top, if available. Foil is suitable for the optional broiling finish; avoid parchment under the broiler.
2. In a small bowl, stir together the cream cheese, cheddar, diced jalapeños, crumbled cooked bacon, and garlic powder. Divide the filling into six portions.
3. In a large bowl, combine the ground beef, panko, milk, egg, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently just until combined. Divide into six equal portions.
4. Flatten one meat portion into a thick circle. Place one portion of filling in the center. Bring the meat up around it, pinch the seams closed, and shape into a small round loaf. Repeat with the remaining meat and filling.
5. Wrap each mini meatloaf with one or two slices of bacon and place seam-side down on the prepared pan or rack.
6. Stir together the barbecue sauce, hot honey, apple cider vinegar, and smoked paprika.
7. Bake for 15 minutes, then brush generously with about half the glaze. Return to the oven for another 10–17 minutes, or until the ground beef reaches 160°F on a food thermometer. Check the thickest meat portion rather than only the cheese filling.
8. Brush with more glaze during the final few minutes. For crispier bacon and a caramelized topping, broil for 1–2 minutes, watching closely.
9. While the meatloaves bake, whisk together the sour cream, ranch dressing, jalapeño brine, lime juice, and garlic powder. Add a small splash of milk until thin enough to drizzle.
10. Rest the meatloaves for 5 minutes. Drizzle with jalapeño ranch and finish with crispy fried jalapeños, optional crumbled bacon, and sliced green onions.

Make it fancy

Sandy serves these over creamy mashed potatoes with roasted colorful carrots. It looks restaurant-worthy, but it’s secretly simple.