Jalapeno Popper Meatloaf
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!
Servings: 6 people
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.