Bacon Jalapeno Meatloaf Food

JALAPENO POPPER AND BACON MEATBALLS

Steps:

• Position the oven rack in the top third of the oven and preheat to broil. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray.
• Pulse the jalapenos and parsley in a mini food processor until finely chopped and transfer to a medium bowl. Add the meatloaf mix, breadcrumbs, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, but do not mix the ingredients yet. Place in the refrigerator to keep cold.
• Pulse the bacon in the mini food processor until finely chopped and add to the meat mixture. Mix together using a rubber spatula until just combined. Do not overmix.
• Dampen your hands with water and shape the meat mixture into 30 meatballs (each about 1 inch diameter) or use a 1-tablespoon ice cream scooper. Make an indentation in the center of each meatball with your thumb and stuff with a frozen cream cheese cube. Mold the meat around the cream cheese. Work quickly so that the meatballs stay cold. Arrange the meatballs on the prepared baking sheet.
• Broil until golden brown and firm, 6 to 7 minutes, rotating the baking sheet halfway through.
• Meanwhile, stir the maple syrup and Sriracha together in a small bowl.
• Brush the top of each meatball with the syrup mixture. Broil 1 minute and 45 seconds more. Top each meatball with a Cheddar square. Broil for about 15 seconds more until melted.

JALAPENO POPPER-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together ground beef, bread crumbs, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bottom and up the sides of a loaf pan, leaving a well in the middle.
• Mix together cream cheese, 1 cup Cheddar cheese, jalapeno peppers, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a separate bowl until combined. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal. Cover with aluminum foil.
• Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven, brush with barbeque sauce, and sprinkle with 2 tablespoons grated Cheddar. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place meatloaf under the broiler and cook until barbeque sauce is bubbly and cheese is melted, 2 to 3 minutes.

BACON JALAPENO MEATLOAF

Steps:

• Line a rimmed, half-sheet pan with foil and set aside. Preheat the oven to 350°F.
• Add the chopped onions, jalapenos, red bell pepper, carrots, 1 cup barbecue sauce, and Worcestershire sauce to your blender or food processor and process on HIGH until smooth. Add the eggs, salt, and pepper, and pulse to combine. Pour into a large mixing bowl and add the oats, cracker crumbs, and ground beef. Use your hands to combine the mixture gently until it is even in colour and texture. Divide the mixture in half and form each half into a loaf that is roughly 8-inches long by 4-inches wide on the prepared pan.
• Working with one slice of bacon at a time, lay it on a cutting board and slide the blunt spine of a large knife over the slice of bacon, pressing as you go, stretching the bacon to about twice its original length. Cut the stretched bacon in half. Wrap the ends of the meat loaves with bacon, covering the whole surface of the ends. Then repeat stretching and slicing the bacon, and use the slices to wrap around the top and sides of the meatloaf, slightly overlapping the slices. When the meatloaf is completely covered, bake for 40 minutes, or until the internal temperature of the meatloaf reads 160°F on an instant read thermometer.
• Brush the tops of the meatloaves with the remaining barbecue sauce and return to the oven, this time under a HIGH broiler. Broil until the bacon is crisp and the barbecue sauce is caramelized on top. If you find it is browning before it crisps, move the pan further away from the broiler. Remove the pan from the oven and let rest for 10 minutes to set up before slicing. Store leftovers tightly wrapped in the refrigerator for up to 4 days or wrap with a double thickness of plastic wrap and freeze for up to three months.

JALAPENO MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Saute onion, green pepper, garlic, and jalapeños in the oil.
• Add the sauted vegetables to hamburger, eggs,flour, salt and pepper. Mix well, I use my hands.
• put in a baking dish or on a cookie sheet lined with aluminum foil.
• drape with bacon.
• combine ketchup, brown sugar, and vinegar. cover the meatloaf.
• Bake uncovered for 1 1/2 hours . Let stand for 10 minutes.

SMOKED CHEDDAR/JALAPENO RANCH MEATLOAF

Steps:

• Preheat oven to 325°.
• Partially cook the bacon in an ovenproof skillet over low heat for 5 minutes.
• Do not let the bacon get hard.
• Transfer to a large bowl, add all the other ingredients, and mix very well.
• Put the mixture back into the skillet or into a standard 8-inch loaf pan and bake for 1 hour.