Jalapeno Popper Meatloaf on the Smoker
This jalapeno popper meatloaf may be your new favorite meatloaf recipe! A cheese stuffed meatloaf wrapped in bacon gets smoked on the pellet grill (or baked in the oven) for major flavor!
What is Jalapeno Popper Meatloaf?
Our version of jalapeno popper meatloaf consists of a basic meatloaf mixture that’s spread into an even, thin layer. Cream cheese gets spread on top, and then diced jalapeños and garlic powder are sprinkled on the layer of cream cheese. All of that goodness then gets rolled up (similar to a cake roll or a pinwheel), so that you have a beautiful popper stuffed meatloaf.
Cooking the bacon wrapped, jalapeno popper stuffed meatloaf on the smoker adds extra smoky flavor. Then as the finishing touch, you glaze the bacon wrapped meatloaf with your favorite barbecue sauce.
The result is a smoky, cheesy, flavorful dinner that even the meatloaf-haters in our family devoured!
*And be sure to try our smoked chicken bombs – another awesome bacon-wrapped, jalapeno and cream cheese stuffed recipe!
Jalapeno Popper Meatloaf Video
More of a visual learner? Watch me make this smoked meatloaf recipe on my pellet grilling YouTube channel:
Ingredients for Jalapeno Popper Stuffed Meatloaf
- ground beef – We used 80/20 ground beef, which was the perfect blend because the oats in the meatloaf were able to soak up any excess fat.
- cream cheese – Softened cream cheese works best because it spreads more evenly on the ground beef mixture.
- fresh jalapeños – Seeded and finely diced.
- quick cooking oats, milk, and egg – The basic components to a perfect meatloaf recipe. For best results, make sure that you use quick oats.
- spices – Paprika, garlic powder, salt, pepper, and barbecue seasoning. We used our own ‘Que That Rub and Seasoning – the pop of sweetness compliments the other ingredients perfectly!
- bacon slices – You don’t want to cheap out on your bacon slices for this recipe. Since you’ll be making a bacon weave, look for bacon with uniform slices.
- barbecue sauce – We used a combination of two of our favorite store-bought barbecue sauces.
How to Make Jalapeno Popper Meatloaf on the Smoker
Step 1: Make the Meatloaf Mixture.
Add the ground beef, quick oats, egg, milk, and seasonings to a large mixing bowl. Mix well until all ingredients are combined.
Step 2: Press the Meatloaf Mixture into a Rectangle.
Press the meatloaf mixture out into a large rectangle shape about 3/4″ to 1″ thick on top of a piece of aluminum foil or parchment paper.
*TIP – You can use a bench scraper to smooth out the top and square up the edges of the mixture.
Step 3: Stuff the meatloaf with cream cheese and diced jalapeños.
Spread softened cream cheese over the meatloaf mixture, leaving about 1″ around all edges. Lightly sprinkle with garlic powder and your favorite barbecue seasoning. Add the diced jalapeños. Then, roll up the stuffed meatloaf.
*TIP – To roll the meatloaf, start on one of the long sides, using the foil or parchment paper to help you roll the loaf tightly. (Like a cake roll)
Step 4: Wrap the popper stuffed meatloaf in bacon and smoke on the grill.
On a separate sheet of aluminum foil or parchment paper, lay out bacon strips to make a bacon weave. Then, use the paper or foil to help you wrap the bacon weave around the meatloaf.
Smoke the bacon-wrapped meatloaf on the grill at about 225°F for one hour.
*TIP – Cook the meatloaf on a sheet tray lined with butcher paper to soak up excess grease and keep your grill clean. You can also place the loaf on a wire rack to elevate it.
Step 5: Adjust the grill temp, and continue to cook the stuffed meatloaf.
After about 1 hour, adjust the smoker temp to about 350°F. Cook until the meatloaf reaches about 145°F internal temperature.
Then, brush about 50-75% of the barbecue sauce on the meatloaf, and cook until the internal temperature reaches 160°F.
Brush on the remaining sauce and cook an additional 3-4 minutes for the sauce to tack up a bit.
Step 6: Slice the jalapeno popper meatloaf and serve.
Allow the meatloaf to rest for about 5-10 minutes.
Then, cut into slices that are about 1″ to 1.5″ thick, and serve with your favorite side dishes.
What to Serve with Smoked Meatloaf
Since your smoker or grill is already on, why not make some fantastic smoked side dishes as well! Here are some of our favorites:
- Smoked Potato Salad – This smoked potato salad combines our favorite potato salad recipe with a little extra smoke flavor from smoking the baked potatoes!
- Smoked Mac and Cheese – If we’re having meatloaf for dinner, you can bet that there’s a pot of mac and cheese on the stovetop, too! This smoked mac and cheese is made from scratch with cold smoked cheese, and it’s great!
- Smoked Twice Baked Potatoes – Serve this popper meatloaf with these twice baked potatoes on the grill, and you’ve got one epic dinner!
Making the Meatloaf in the Oven
This awesome jalapeno and cream cheese stuffed meatloaf can also be made in the oven. Just follow the above steps to prepare and roll the popper meatloaf, but instead of placing it on a lined sheet tray, add it to a large roasting pan. Bake in the oven at 350°F for about one hour, or until the internal temperature of the meatloaf is 160°F.
For the last 2-3 minutes, turn the oven to broil to help crisp up the bacon.
*NOTE – If you don’t have a large enough roasting pan, then you can bake the meatloaf on a lined sheet tray. Just make sure that the tray has sides that are about 1″ tall to avoid any messes in the oven.
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Jalapeno Popper Meatloaf
Equipment
- parchment paper or aluminum foil
Ingredients
- 2 lb 80/20 ground beef
- 1 cup milk
- 1⅓ cup quick cooking oats
- 1 egg
- 1 teaspoon garlic powder
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons paprika *We used smoked paprika.
- 8 oz cream cheese softened
- 2 medium jalapenos seeded and diced
- 2 teaspoons barbecue seasoning *We used 'Que That rub and seasoning.
- 12 slices bacon *Use good-quality bacon strips for bacon weave.
- 1 cup your favorite barbecue sauce
Instructions
- Preheat the grill or smoker to 225°F with your favorite wood pellets.
- In a large bowl, add ground beef, milk, oats, egg, ½ teaspoon garlic powder, salt, pepper, and paprika. Use your hands to mix well until fully combined.
- Lay out a piece of parchment paper or foil on your work surface. Press the meatloaf mixture out into a rectangle shape on top of the foil or parchment. The rectangle should be about ¾ to 1" thick.
- Spread the cream cheese on the flattened meat mixture, leaving a small border (about 1") around the edges. Evenly sprinkle ½ teaspoon garlic powder and the barbecue seasoning on top of the cream cheese. Evenly sprinkle the diced jalapeños on top of the cream cheese.
- Starting from one of the longer ends, use the foil to help you gently lift and roll the meatloaf into a tight log. Be sure to remove the foil wrap as you go. Once fully rolled, pinch the seams and ends of the meatloaf to seal the stuffing inside. Set aside.
- Lay out another sheet of aluminum foil or parchment paper on your work surface. Make a bacon weave – 1) Place 7 strips of bacon parallel to each other vertically on the foil, leaving a very small gap in between each strip. 2) Starting from the top, fold back every other strip of bacon about 2 inches. 3) Lay a strip of bacon horizontally across the unfolded strips. 4) Unfold the folded vertical strips back over the horizontal strip you just placed. 5) Then fold back the vertical strips that were not folded the first time. 6) Place another strip of bacon horizontally, alternating over-and-under pattern from the first horizontal strip. 7) Continue the process, folding back the alternating vertical strips and adding horizontal strips until the lattice is complete.
- Carefully take the prepared meatloaf and roll it gently on to the bacon weave. Tuck the bacon around the meatloaf and gently transfer it to a butcher paper or foil lined baking sheet. *TIP – Use the parchment or foil to help you roll the bacon around the meatloaf.
- Place the baking sheet with the meatloaf on the grill, and smoke for 1 hour at 225°F.
- After 1 hour, adjust the temperature of the grill to 350°F. Continue to cook the meatloaf until the internal temperature reaches about 145°F. Then brush the meatloaf with about 75% of the barbecue sauce and continue to cook until the internal temperature reaches 160°F.
- When the meatloaf reaches 160°F internal temp, brush on the remaining barbecue sauce. Cook an additional 3-4 minutes to allow the sauce to tack up a bit.
- Remove the meatloaf from the grill and transfer to a cutting board to rest. Rest for about 5-10 minutes, then cut into slices that are about 1 – 1.5" thick and serve.
Video
Notes
- Baking the meatloaf in the oven – Preheat oven to 350°F. After rolling the meatloaf and covering with bacon, transfer to a greased baking dish. Brush the meatloaf with about half of the barbecue sauce. Bake uncovered for about 30 minutes, then brush with the remaining barbecue sauce. Continue to cook another 30 minutes, or until the internal temperature reaches 160°F. Broil for 2-3 minutes, watching carefully until the bacon is crispy.
- Cook the meatloaf on a sheet tray lined with butcher paper to soak up excess grease and keep your grill clean. You can also place the loaf on a wire rack on top of the sheet tray to elevate it.
