Next, transfer the meat mixture into a greased baking dish or loaf pan, shaping it into a loaf. I find that gently pressing down helps it hold its shape while baking. Once it’s shaped, pop it into the preheated oven and let it bake for about 1 hour. During this time, your home will fill with that mouth-watering scent of meatloaf combined with spices and cheese, making it a challenge to wait!
After an hour, check the internal temperature with a meat thermometer. It should read at least 160°F (70°C) for safe consumption. If it hasn’t reached that temperature yet, give it a bit more time. While you wait for it to finish, this is a great moment to set the table and get ready to serve!
Once it’s cooked through, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This resting time helps keep the juices in, ensuring each slice is moist and flavorful. Trust me; you’ll want to enjoy every last bite of this masterpiece!
Pro Tips for Best Results
I tested this recipe three ways before settling on this version, and the one thing that really elevated the flavor was the addition of bacon bits. They add a wonderful smoky depth that complements the jalapeños perfectly. So, don’t skip them if you can help it!
When mixing the ingredients, try not to overwork the meat. Gently combine everything until just mixed through; this will keep the texture light and tender, rather than dense and heavy.
Lastly, if you’re not a fan of too much heat, you can replace the jalapeños with sweet bell peppers. The dish will still maintain that creamy popper flair without the spiciness.
Common Mistakes to Avoid
One common mistake I made early on was not pressing the mixture firmly enough into the loaf pan. This led to a dish that spread out rather than holding its shape. To avoid this, make sure you pack it in gently but firmly! (See the next page below to continue…)