This Bacon Wrapped Jalapeno Popper Meatloaf recipe is only a little more work than regular meatloaf, and delivers WAY more flavour. It’s low carb - keto friendly - and gluten free, as well!
As you probably know right now, I love getting a bit weird with my meatloaf recipes. An extra step or two can really elevate this classic comfort food, giving it a lot more flavour, texture, and/or visual interest.
My last few stuffed meatloaf recipes have been rolled ones, which I GET can be messy business... but they’re so much fun!
The Muffaletta Stuffed Meatloaf might just be my favorite meatloaf recipe ever!
Anyway, today we’re looking at my Jalapeno Popper stuffed meatloaf - no worries, this one doesn’t involve rolling it!
We’re big fans of Jalapeno Poppers, and I’ve posted a bunch of our recipes for different variations on that theme.
I also have Air Fryer Jalapeno Poppers, Jalapeno Popper Stuffed Pretzels, Mummy Jalapeno Poppers, and even Gluten Free Mummy Jalapeno Poppers - getting festive with it!
In the case of this tasty meatloaf, it’s inspired by that smoked jalapeno poppers recipe - they’re bacon wrapped jalapeno poppers!
So I started with the idea of a jalapeno popper filling - cream cheese and cheddar, surrounded by a ground chicken mixture that’s LOADED with jalapeno flavour.
No worries, though - it’s more of a warm heat, than actual burn.
Then, the whole thing is wrapped in bacon. Obviously a huge improvement over your average regular meatloaf!
Anyway, let’s have a lot at what you’ll need in order to make this fantastic meatloaf recipe!
Meatloaf Ingredients
This delicious bacon wrapped meatloaf uses pretty basic ingredients, you shouldn’t have a hard time finding everything you need in any local grocery store.
A few notes for you, though:
Ground Chicken
I like to make this with lean ground chicken, for a few reasons.
For one, it’s a lighter taste than ground beef, so it doesn’t compete with the jalapeno and bacon flavours as much.
It’s also a really lean ground meat - there’s a LOT of fat coming from the cheese filling and the bacon, so I like to keep the meat itself lean. This also helps it keep a loaf shape, during baking.
That said, you can really use any type of meat for this easy recipe.
If you want to use beef, I recommend using lean or extra lean ground beef - ground turkey is another great option, though. Don’t worry - due to the other ingredients and the technique, it’s still a juicy meatloaf!
Bacon
Rather than having a ketchup glaze, this meatloaf recipe uses bacon for both an extra bit of smokey flavor, AND as sort of a self-basting ingredient.
Some of the rendering fat absorbs into the meatloaf itself - it won’t be a dry meatloaf!
Anyway - for best results - I recommend using thin cut bacon. You CAN use regular cut - you’ll probably need more than half a lb to cover the whole thing, though.
No matter how much of a bacon lover you are, I don’t recommend using thick slices for this homemade meatloaf. The fat doesn’t have time to render down properly, so it’ll still be chewy.
Not my thing!
Jalapeno Peppers
While 6 may seem like a lot of jalapeno, cooking it before adding it to the meatloaf mixture kills a LOT of the heat.
This is actually a fairly milk meatloaf - your whole family should have no problem handling the spice level.
That said, there are ways for you to moderate the heat, without compromising on Jalapeno flavour.
Shiny, light green jalapenos have less heat than darker, blemished, slightly wrinkly, and/or white-speckled jalapenos.
You can leave the seeds and pith in if you’d like some extra heat, or take them out if you don’t. Want some extra heat? Chop up 2-3 extra jalepenos and add them to the cheese mixture, raw.
Shredded Cheese
I used shredded sharp cheddar cheese, as that’s what I use when making jalapeno poppers.
That said, there are a few other options to consider.
Monterey Jack goes really nicely with the jalapeno popper flavour profile. Pepper Jack / Jalapeno Jack also goes well, and ALSO adds more heat/pepper flavour.
Other than that, you can consider mild cheddar or medium cheddar, if you prefer.
Almond Flour
I use Super Fine Almond Flour in place of bread crumbs - it’s what keeps this great meatloaf recipe both low carb and gluten free.
If you don’t need it gluten free or keto, you can use the same amount of bread crumbs.
If you don’t need it keto, but do need it gluten free, you can either keep the almond flour or use gluten free bread crumbs.
Everything Else
Rounding out this delicious meatloaf recipe, you will need:
Cream Cheese (full fat is best!)
Small Onion
Large Egg
Olive Oil
Ground Black Pepper
Dried Parsley
Garlic Powder
Salt
Also, I recommend having some Ranch Dressing on hand, for serving your jalapeno bacon meatloaf.
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How to Make Jalapeno Popper Stuffed Meatloaf
The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:
Preheat oven to 350 degrees F. Line a small rimmed baking sheet with parchment paper, set aside.
Using a sharp knife - and, ideally, gloves - thinly slice one jalapeno, set aside for later.
Seed (if desired) and finely chop the remaining jalapeno peppers, add to a medium nonstick skillet, along with the chopped onion and olive oil.
Cook over medium heat, stirring frequently until jalapenos are soft, onions are translucent, and excess liquid has cooked off. Remove from heat, allow to cool.
As the veggies are cooling: In a medium bowl beat softened cream cheese together with the cheddar cheese. Set aside.
Add the cooled jalapeno mixture, mix well, set aside.
Arrange your bacon slices in the loaf pan, slightly overlapping each other, with the ends of the bacon strips hanging over the sides of the pan
Add your cheese mixture to the center cavity, then top with remaining meat mixture. Be sure to completely encase the cheese, and avoid creating any air pockets.
Once the meatloaf mix is fully wrapped around the cheese, wrap the ends of the bacon over the filling mixture, press down to secure.
Invert the loaf pan onto the prepared baking sheet, turning out the meatloaf with all of the ends tucked under it. Arrange reserved jalapeno slices on top of the bacon wrapped meatloaf.
Let the cooked meatloaf rest for 5 minutes before slicing.
Serve hot, with a drizzle of ranch dressing.
I like to blot excess grease from the top of the meatloaf, as it can bead there.
Leftover Meatloaf
Once meatloaf is cooled to almost room temperature, you can wrap it in plastic wrap, or transfer it to an airtight container.
Keep in the fridge for up to 3 days, best served reheated.
More Meatballs - and Meatloaf! - Recipes
Meatballs and meatloaf can be really great comfort food. Here are a few low carb variations I’ve come up with:
Bacon Wrapped Meatloaf
Breakfast Meatloaf
Scotch Egg Meatloaf Recipe
Chicken Cordon Bleu Meatloaf
Stromboli Meatloaf
Easy Keto Swedish Meatballs
Reuben Stuffed Meatloaf
Muffaletta Stuffed Meatloaf
Chicken Meatballs in Mushroom Sauce
Keto Turkey Meatballs with Cranberry Glaze
Buffalo Chicken Meatballs
Thanksgiving Turkey Meatloaf
Bacon Wrapped Jalapeno Popper Meatloaf
Equipment
- 1 Loaf pan
- 1 Baking sheet
- Parchment paper
Ingredients
- 6 Jalapenos separated
- 1 Small Onion chopped
- 1 tablespoon Olive Oil
- 8 oz Cream Cheese softened
- 1 cup Shredded Sharp Cheddar Cheese
- 2 lb Lean Ground Chicken
- 1 Large Egg
- ¼ cup Super Fine Almond Flour
- 1 tablespoon Dried Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Black Pepper
- ½ teaspoon Salt
- 0.5 lb Thin Cut Bacon May need a few more slices if using regular cut, don't use thick cut for this recipe.
- Ranch Dressing for serving
Instructions
- Preheat oven to 350 degrees F, Line a small baking sheet with parchment paper.
- Using a sharp knife - and, ideally, gloves - thinly slice one jalapeno, set aside.
- Seed (if desired) and finely chop the remaining jalapeno peppers, add to a medium nonstick skillet, along with the chopped onion and olive oil.
- Cook over medium heat, stirring frequently until jalapenos are soft, onions are translucent, and excess liquid has cooked off. Remove from heat, allow to cool.
- As the veggies are cooling, beat softened cream cheese together with the cheddar cheese. Set aside.
- In a large mixing bowl, combine ground chicken, egg, almond flour, parsley, garlic powder, pepper, and salt. Add the cooled jalapeno mixture, mix well, set aside.
- Arrange your bacon in the loaf pan, slightly overlapping each other, with the ends hanging over the sides of the pan. (See post for photos)
- Gently pack ⅔ your meatloaf mixture into the bottom and up the sides of the pan, pressing firmly and evenly.
- Add your cheese mixture to the center cavity, then top with remaining meatloaf mixture. Be sure to completely encase the cheese, and avoid creating any air pockets.
- Once the meat mixture is fully wrapped around the cheese, wrap the ends of the bacon over the filling mixture, press down to secure.
- Invert the loaf pan onto the prepared baking sheet, turning out the meatloaf with all of the ends tucked under it. Arrange reserved jalapeno slices on top of the bacon wrapped meatloaf.
- Bake for 60-70 minutes, or until the center of the meatloaf registers 165F with a meat thermometer.
- Allow to rest for 5 minutes before slicing.
- Serve hot, with a drizzle of ranch dressing.
Notes
Nutrition
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