Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle

Instructions:
Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

Step 2: In a large bowl, mix together the ground beef, breadcrumbs, eggs, milk, smoked paprika, garlic powder, onion powder, salt, pepper, and half of the chopped parsley until just combined.

Step 3: On a piece of parchment paper, flatten the meat mixture into a large rectangle. Spread the cream cheese evenly in the center, then sprinkle with cheddar cheese and diced jalapeños.

Step 4: Carefully roll the meat up, sealing the edges to enclose the filling. Place seam-side down on the baking sheet or in the loaf pan.

Step 5: Brush with BBQ sauce and bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).

Step 6: While baking, mix together the ranch dressing and sour cream for the drizzle.

Step 7: Let the meatloaf rest for 10 minutes. Drizzle with ranch sauce and garnish with sliced jalapeños and fresh parsley.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave. For longer storage, freeze slices individually wrapped in foil and store in a freezer-safe bag for up to 2 months.