Description
These bacon jalapeño cream cheese meatloaf cups are baked in a muffin pan for an easy, family-friendly dinner. Each individual meatloaf cup has a creamy cheese center, crispy bacon, and just enough heat from jalapeños. Perfect for busy weeknights, meal prep, or freezing for later.
Ingredients
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1 large egg, lightly beaten
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1/4 cup milk
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1/2 cup seasoned bread crumbs
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon smoked paprika
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1–1 1/2 pounds ground beef
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6–8 slices bacon, cooked crisp and finely chopped
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1/3 cup diced jalapeños (seeds removed for less heat)
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4 ounces cream cheese, cut into 12 cubes
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1 1/2 cups shredded sharp cheddar cheese
Instructions
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Preheat oven to 375°F and generously grease a 12-cup muffin pan.
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In a large bowl, whisk together the egg, milk, bread crumbs, garlic powder, onion powder, and smoked paprika.
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Add the ground beef, chopped bacon, and diced jalapeños. Mix gently until just combined.
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Divide the mixture evenly among the muffin cups. Press the meat mixture into the bottom and up the sides of each cup, creating a well in the center.
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Place one cube of cream cheese into the center of each cup. Sprinkle shredded cheddar cheese over the top.
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Bake for 15–18 minutes, or until the meat is cooked through and no longer pink.
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Let rest for 3–5 minutes before removing from the pan. Serve warm.
Notes
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For milder flavor, reduce the amount of jalapeños or use pickled jalapeños.
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Don’t overmix the meat or the meatloaf cups may become dense.
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Letting the cups rest helps them hold their shape when removing from the pan.
- Prep Time: 15 MINUTES
- Cook Time: 18 MINS
- Category: DINNER | MEATLOAF
- Method: Baking
- Cuisine: American