JALAPENO POPPER MEAT
LOAF
This meat loaf is stuffed with a cream cheese and cheddar filling with diced jalapenos. The other half of the meat is used to cover the filling and then a ketchup-like sauce is spread over the top and sides of the meat loaf and then draped with bacon before baking. Wish my photos were better. It was a dark, rainy and stormy day! My pictures were not very pretty. Also, I could have taken better care, but we were so hungry, and especially my husband could not wait as he was over hungry. You know how that goes! At any rate it didn't change the fact that this spicy meat loaf is substantial and different to the usual meat loaves we typically make. I think you will fall in love with this meat loaf. It is very easy to make and fun to prepare. I could have taken more care to seal this meat loaf, too, as the nice filling did leak out some, but the taste was the same, as I simply scooped it onto the plate along with a generous slice of meat loaf! It was lovely with a big salad with my homemade Thousand Island Dressing.
This is such a large meat loaf that it will last for days. You can make something else in between and this meat loaf will still be okay for another supper or two during the week.
This is a spicy meat loaf. If you prefer it to be a little less spicy, use only one jalapeno, diced. If you cannot handle any spice, use finely chopped bell peppers. To be honest, I should have chopped my peppers a little finer.
Instead of breadcrumbs, all I needed was a tablespoon of coconut flour, as my beef was very lean. If your meat is fatty or you are using a combination of ground pork and ground beef, then use two tablespoons of coconut flour. You could use almond flour - use 4 tbsp in that case.
Jalapeno poppers are so popular, but it never occurred to me until now that it could be used to flavor ordinary meat loaf. What a great idea this turned out to be!
You can make this ahead of time and refrigerate. Bake when ready to prepare your meal.
2 lbs lean ground beef, OR (0.9 kg)
a mix half and half of beef and
pork
1 tbsp coconut flour,* see blurb above (15 mL)
2 large eggs, whisked
1/4
cup whipping cream (60 mL)
1 tsp salt (5 mL)
1 tsp seasoning salt (5 mL)
1 tsp black pepper (5 mL)
1 tsp dried parsley (5 mL)
Filling:
8 oz cream cheese (250 g)
1 tsp minced garlic (5 mL)
1/4
tsp salt (1 mL)
1/4
tsp black pepper (1 mL)
1 cup shredded Cheddar cheese (250 mL)
2 jalapenos, seeded and finely diced
Tomato Bacon Topping:
1/2
cup tomato paste (125 mL)
1 tbsp white vinegar (15 mL)
Sweetener to equal 1 tsp sugar (5 mL)
5 wide slices bacon sliced in half vertically
Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper
after spraying pan with nonstick cooking spray to help the parchment stick.
In large mixing bowl, combine ground beef, OR
alternative and coconut flour. In small
bowl, whisk eggs, whipping cream, salt, seasoning salt, black pepper and
parsley. Add to meat and using plastic
gloves mix everything really well.
Free form a large meat loaf out of half the meat on
the parchment paper. Spread cream cheese
filling over top and sprinkle with diced jalapenos, and then top with remaining
meat, being careful to seal both ends and sides well to keep as much of the
filling as possible from escaping.
Filling: In food processor, process cream cheese,
minced garlic, salt and black pepper.
Add Cheddar cheese and process briefly to combine.
Tomato Bacon Topping: In small bowl, combine tomato paste, vinegar
and sweetener. Spread over top of meat
loaf and then wrap 10 slices of the bacon over top of the meat loaf.
Bake 50 to 60 minutes. Let cool 10 to 15 minutes before slicing.
Yield: 10 servings
1
serving
398.1
calories
27.4
g protein
29.0
g fat
1.8 g fiber
4.6 g net carbs
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