Smoky Jalapeño Popper Meatloaf

Instructions:

1. Prepare the Oven:
   Preheat to 375°F (190°C). Grease a loaf pan or line a baking sheet with foil.
2. Mix the Meatloaf:
   In a large bowl, combine all meatloaf ingredients. Mix just until everything is incorporated.
3. Shape and Bake:
   Press mixture into a loaf pan or form into a free-form loaf. Bake uncovered for 45–50 minutes.
4. Make the Topping:
   In a bowl, mix cream cheese, cheddar, sour cream, and mayo until smooth. Add milk to thin, if needed.
5. Top and Finish Baking:
   Spread the topping over the baked meatloaf. Add jalapeño slices and bacon. Return to oven for 10–15 minutes, until bubbly and golden.
6. Rest and Garnish:
   Let meatloaf rest for 10 minutes before slicing. Sprinkle with fresh chives or parsley.

Variations:

• Spicier Option: Use fresh jalapeños with seeds or add chopped chipotle in adobo to the meat mixture.
• Low-Carb Twist: Skip the breadcrumbs and replace with almond flour or crushed pork rinds.
• Mini Loaves: Divide the mix into muffin tins for single-serve portions and reduce bake time.

Tips:

• Avoid over-mixing the meat to keep the texture tender.
• Resting after baking helps retain juices and makes for cleaner slices.
• Serve leftovers on toasted rolls for incredible meatloaf sandwiches.