Easy Keto Jalapeño Popper Meatloaf
Easy Jalapeño Popper Meatloaf
This recipe is designed to teach everyone how to make easy keto jalapeño popper meatloaf
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Servings: 8
Ingredients
Filling
- 8 oz cream cheese, softened
- 8 oz (2 cups) shredded cheese, I use mozzarella and Colby
- 120 grams (1/2 cup) jalapeños, chopped adjust to taste
Meatloaf
- 2 lbs lean ground beef
- 150 grams pork rinds, crushed
- 2 large eggs
- 120 ml (1/2 cup) coconut milk
- 15 ml (1 TBS) Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp paprika
- salt and pepper to taste
Ranch drizzle
- 120 grams (1/2 cup) ranch dressing
- 30 grams (2 TBS) sour cream
- 1 tsp garlic powder
- 1/2 tsp pepper
Instructions
Filling
- Place the cream cheese in a large mixing bowl. Gradually stir in the shredded cheese and chopped jalapeños until evenly distributed. Stir in the remaining filling ingredients until fully combined. Set aside.
Meat loaf
- Preheat oven to 375 degrees. Place the ground beef into a large mixing bowl and chop into small pieces. gradually stir in the crushed pork rinds until evenly distributed. Stir in the remaining meatloaf ingredients until fully combined. Press half of the meat mixture evenly and firmly throughout a 9 x 5-inch loaf pan. Spread the cream cheese filling evenly over the top of the meat in the pan.
- Press the remaining meat mixture evenly over the filling. Place in the preheated oven. Bake for 50 to 60 minutes or until the beef is brown and the internal temperature is at least 160 degrees. once baked remove the meatloaf from the oven and all ow it to sit for 10 minutes before slicing.
Ranch drizzle
- Whisk all the drizzle ingredients together in a medium mixing bowl until fully combined and smooth. After the meatloaf has set for 10 minutes pour the ranch drizzle over the top of the meatloaf then slice and serve warm with the sides of choice.