Jalapeno Cheddar Stuffed Meatloaf

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This easy meatloaf recipe is just for cheese lovers! There’s a whole 8 oz brick of gooey melted cheddar in the middle of this Jalapeno Cheddar Stuffed Meatloaf, and it’s over the top!

People have been raving about my mozzarella stuffed meatloaf for years. I think it’s time to bring you a new one. I have to say, this is probably my favorite meatloaf ever! This easy meatloaf recipe might quickly become a family favorite?

Can’t stand the heat?

It doesn’t matter! You can easily omit the jalapeños from this meatloaf recipe to keep the heat out of the kitchen. The jalapeño adds extra flavor and heat, but this patty is still delicious without it.

Regular breadcrumbs or Italian breadcrumbs?

This recipe calls for plain breadcrumbs and Italian seasoning. If you have Italian bread crumbs, feel free to use them in place of both!

Jalapeno cheddar stuffed meatloaf topped with jalapeños on a white plate.

What kind of ground beef should I use for the meatloaf?

When it comes to meatloaf, you don’t want to use ground beef that is too fatty or your meatloaf will be greasy. Use too low a fat content and your patties may dry out. The best patties are made with an 85/15 fat ratio. You can find the fat ratio on the ground beef package.

If you enjoyed this recipe, you might be interested in some of my other meatloaf recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Jalapeno Cheddar Stuffed Meatloaf cut in half with cheddar oozing.

This easy meatloaf recipe is just for cheese lovers! There’s a whole 8 oz brick of gooey melted cheddar in the middle of this Jalapeno Cheddar Stuffed Meatloaf, and it’s over the top!

Preparation time 10 minute

cooking time 1 Hour

total time 1 Hour 10 minute

raw material

  • 2 pound Ground beef 85/15
  • 1 cup plain bread crumbs
  • 1 tablespoon italian seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 cup milk
  • 1 big egg
  • 2 tablespoon Worcestershire sauce
  • 1 to 2 black pepper minced
  • 8 ounce Brick Cheddar

glaze:

  • 1 cup ketchup
  • 1/4 cup brown sugar tightly packed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 clove garlic broken
  • 1/8 teaspoon Salt
  • pinch chili
  • 1 chili slice

instruct

  • Preheat oven to 350 degrees. Lightly coat a 9×13 pan with nonstick cooking spray.

  • In a large mixing bowl combine ground beef, breadcrumbs, Italian seasoning, salt, pepper, milk, eggs, Worcestershire sauce, and chopped jalapeños. Knead until combined.

  • Divide the meat in half. Form half of the meat into the bottom half of the loaf and place in the prepared pan. Place bricks of cheddar cheese in the center. Form the remaining half of the meat into the top half of the loaf, sealing the edges. This is a free-form loaf, so it doesn’t need to be perfect.

  • In a small mixing bowl, whisk together tomato paste, brown sugar, Worcestershire sauce, red wine vinegar, garlic, salt, and paprika. Pour over the formed loaves. Arrange sliced ​​jalapenos on top of patties for garnish.

  • Bake in the preheated oven for 60 to 80 minutes, until the cheese is completely melted and the internal temperature of the meat reaches a minimum of 160°F.

Calories: 721kcal | carbohydrate: 36G | protein: 40G | fat: 45G | Saturated fat: 20G | cholesterol: 176mg | sodium: 1372mg | Potassium: 734mg | fiber: 1G | sugar: 20G | Vitamin A: 695unit | Vitamin C: 5.9mg | calcium: 398mg | iron: 5.2mg