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For those of you who like Jalapeno poppers, this recipe is for you.  It is a flavorful, moist and spicy meat loaf with a rich filling of cream cheese, canned jalapeno rings and sharp Cheddar cheese.  The filling is covered with the remaining meat and then smothered in a Ketchup-like sauce over the top and sides, then wrapped well with 6 bacon slices and tucked under the meat loaf to keep everything inside as much as possible.  I was surprised by how well that worked; not too much leaked out.  

Also, another trick is that I cut the cream cheese into slices and then placed them on a dinner plate and froze them for about 30 minutes.  That helped the cream cheese to stay put as well.

I used lean ground beef, so clearly not much fat in the meat.  The coconut flour is a great substitute for breadcrumbs or flour as a filler.  That said any of my bake mixes will be able to be used in this meat loaf.  I would use 1/4 to 1/2 cup bake mix.

I made a ketchup-like sauce, but you are welcome to simply use sugar-free, low-carb ketchup instead.

I spread the cookie sheet with foil for minimum clean-up afterwards.  Let the hot meat loaf sit for 10 minutes before trying to slice it.  It will slice better if you wait.  I used a large serrated bread knife to slice mine.  

This is a large meat loaf and could easily feed a family; maybe even for 2 meals.  It will be several meals for my husband and me.

Another trick I used with this meat loaf is that when halving the meat, I put the smaller half down as the first layer, leaving plenty to cover the filling adequately.  This I feel is important.

I didn't use onion in this meat loaf but you can, just cook it first.

This jalapeno popper stuffed meatloaf is sure to please those who love spicy food.  For me, it is a bit too spicy, so if you are like me, you may want to cut down a little on the amount of jalapenos used.

You can change up the spices in the meat a bit by adding some onion powder and garlic powder to the Jalapeno Popper Meatloaf.


2 lbs lean ground beef (0.9 kg)

2 tbsp coconut flour (30 mL)

2 large eggs

1/4 cup heavy cream (60 mL)

2 tsp seasoning salt (10 mL)

1/2 tsp black pepper (2 mL)

1/4 tsp salt (1 mL)

5 oz cream cheese (150 g)

1/4 cup canned sliced jalapenos (60 mL)

1 cup shredded sharp Cheddar cheese (250 mL)

6 slices bacon

Ketchup-like Topping:

6 oz can tomato paste (180 g)

4 tsp sweetener (20 mL)

4 tsp white vinegar (20 mL)

1/8 tsp salt (0.5 mL)


Preheat the oven to 350°F (180°C).  Line a cookie sheet with foil. 

In large bowl, place ground beef and coconut flour. 

In small bowl, whisk eggs with cream, seasoning salt, black pepper and salt. 

Cut cream cheese into long thin pieces and place them on a dinner plate and in the freezer for at least half an hour (this helps prevent the cream cheese from leaking out of the meat loaf. 

Take a bit less than half of the meat and form a rectangle about the same length and width as a regular loaf pan, 9 x 5 inches (23 x 13 cm).  Place the almost frozen cream cheese on top evenly spaced and a little away from the edges.  Place the jalapeno rings on top and sprinkle with Cheddar cheese.  Place the remaining meat on top and seal all the edges well by pressing them together.  Spread the Ketchup-like Topping over top and down the sides of the meatloaf.  Wrap the bacon slices over top and tuck them underneath the meatloaf (this helps seal the meatloaf even better).  Bake 50 minutes, or until done.  Allow to cool 10 minutes before slicing.

Ketchup-like Topping:  In small bowl whisk together tomato paste, sweetener, white vinegar and salt.

Yield:  8 to 10 servings

1 serving

463.9/371.1 calories

33.7/27.0 g protein

33.1/26.5 g fat

1.7/1.4 g fiber

5.3/4.2 g net carbs

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