Prepare the Oven:
Preheat to 375°F (190°C). Grease a loaf pan or line a baking sheet with foil.
Mix the Meatloaf:
In a large bowl, combine all meatloaf ingredients. Mix just until everything is incorporated.
Shape and Bake:
Press mixture into a loaf pan or form into a free-form loaf. Bake uncovered for 45–50 minutes.
Make the Topping:
In a bowl, mix cream cheese, cheddar, sour cream, and mayo until smooth. Add milk to thin, if needed.
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.
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.
