This delicious Bacon Wrapped Jalapeño Popper Stuffed Meatloaf boasts a tasty ground pork layer, wrapped around an impossibly creamy and cheesy filling that is studded with spicy chunks of jalapeño. This porcine masterpiece is then swaddled in bacon and baked until crispy on the outside and melt in your mouth tender on the inside.
This Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is a cheesy, porky wonderland and should come with a warning label. HIGHLY ADDICTING. PROCEED WITH CAUTION.
The good news is that this pork meatloaf recipe is totally low carb friendly. Nobody will believe that you’re actually on a diet when they see (or taste if you’re into sharing) this gorgeous celebration of pork and cheese. #ketoforthewin ?
While it may seem complicated, don’t be intimidated – this Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is surprisingly easy to make! You just season your meat mixture, pat it out into a rectangle on some cling wrap, spread the popper filling over it and roll it up. Then wrap your bacon around it from the top and secure it with toothpicks. Bake, remove toothpicks, slice and serve.
It really is THAT easy!
The hardest part is waiting for it to cool before slicing! You’ll want to tear into it immediately, but if you slice it while too hot all of that delicious cheese will run out. So give it about 15 minutes to allow it to set before you cut into it.
I promise that it will be worth the wait!
Side note, you may also want to check it with a meat thermometer before slicing, since ovens and meatloaf thickness may vary. It should read 160 degrees to be sure it’s cooked all the way through!
The Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is shown in the photo above served with my Easy Cauliflower Gratin recipe which went perfectly, but this would also go great with my Better than Potatoes Cauliflower Puree or the Easy Zucchini Gratin that I just posted the other day.
If you’re burnt out on cheese (as if) you could also pair this with the less heavy Roasted Moroccan Green Beans and/or my Pan Roasted Radishes and a side salad.
No matter how you eat this, it’s going to be a huge hit with the entire family! It’s also impressive enough to serve to guests, and it reheats really well if you want to make it ahead and have lunches ready to go for the rest of the week!
I really can’t say enough about what a winner this Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is – I know you guys are going to love it so be sure to make it ASAP and then report back!
Bacon Wrapped Jalapeño Popper Stuffed Meatloaf
- Yield: 12 servings 1x
Description
This delicious Bacon Wrapped Jalapeño Popper Stuffed Meatloaf is perfect for family, friends, or just make it for yourself and have lunch ready to reheat all week! Keto, Atkins and Low Carb friendly!
Ingredients
For the meatloaf mixture:
- 3 lbs ground pork
- 3 eggs
- 1 cup almond flour **
- 3/4 T kosher salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1 Tbsp dried onion flakes
- 1 Tbsp dried parsley
- 1 lb thinly sliced bacon (to wrap)
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/3 cup fresh jalapeño, chopped
- 1/4 cup salsa verde (green tomatillo salsa)
Instructions
- Combine the pork, eggs, almond flour, salt, pepper, garlic powder, onion flakes and dried parsley in a large bowl and mix well with your hands.
- Press the mixture evenly onto a parchment or plastic wrap lined cookie sheet to about 1 inch thick and approximately 15 x 10 inches wide and long.
- Combine the filling ingredients in a medium sized bowl and stir until well combined and smooth.
- Spread the filling mixture over the meat and leave a 1 inch gap of meat on three sides, and a 2 inch gap at the end where you will make the bottom seam. (see the photos above)
- Chill in the fridge for 30 minutes.
- Preheat the oven to 400 degrees.
- Use the edges of the wrap to pull up and roll the meat mixture towards the side that has the 2 inches of meat past the cream cheese.
- Don’t roll the wrap into the meatloaf, just keep rolling away from you and pulling the wrap up as you go.
- When you get to the end, pull the wrap all the way out from the bottom of the roll and discard.
- Pat the meat firmly into an even roll shape and down to seal the bottom, being careful not to squeeze the filling out.
- Starting on one end, drape your bacon over the top and tuck under, creating overlapping ribbons of bacon all the way down the roll.
- Secure the bacon with toothpicks on both sides.
- Bake the meatloaf at 400 degrees for 60 minutes or until a meat thermometer in the center reads 160 degrees. If your bacon hasn’t crisped up by the end of that time, finish it in the broiler for 2 – 4 minutes. Watch it carefully so it doesn’t burn though!
- Remove from the oven and let it rest for about 15 minutes.
- Carefully extract all of the toothpicks and then slice into 1 inch thick pieces to serve.
Notes
**To see the brands that I use and recommend, check out the IBIH Pantry Page!
To ensure that your meat has cooked through, I recommend checking with a meat thermometer in the center of the roll – it should read 160 degrees in the center when you remove it from the oven.
- Category: Low Carb Main Dish Recipe
- Cuisine: American
Nutrition
- Serving Size: 1 inch slice
- Calories: 461
- Fat: 37
- Carbohydrates: 2g net
- Protein: 28
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Susan says
I used all beef instead of pork (because it’s what I had), and it was awesome.
Lisa says
This was the comment I was hoping to see, that somehow the pork wasn’t required. (I’m a terrible cook, things like this aren’t obvious to me. XD) Trying this for dinner tomorrow!
Shadow says
I was also hoping to fins this comment! I just don’t like ground pork. I’m a ridiculously picky eater.
I was just going to experiment and see but I’m glad to see that someone already has and it worked out!
I know what I’m making for dinner tonight!
Amanda B says
Exactly what I was looking for as well, all beef, as I have no pork on hand.
Jackie Lynk says
This looks soooo good. I am definitely trying this one. The radishes look good to. Hopefully they taste as good as they look. I will let you know.
Kate says
This looks so incredibly yummy ! I can’t wait to make it. Who doesn’t love these flavors !
Melissa says
I’ll have to try this one!!! I’m pretty sure my husband would want this weekly :P Thank you!
Rachel says
This looks amazing and I can’t wait to try it but I always have problems with Cream Cheese filling leaking out when I stuff chicken breats this way. Will it stay in. Or would adding a beaten egg to the cream cheese mixture solve the problem?
Mellissa Sevigny says
I lost very little filling because it gets sealed inside the meatloaf, but if you want to try the egg you can!
Caroline says
Can you substitute coconut flour for the almond flour?
Mellissa Sevigny says
Yes but you’ll probably only need half the amount called for and it will be a little denser!
Anne C says
Yaas! I have to recreate your dishes. Every dish looks so delicious!
Kimberly Flickinger says
Sounds delicious, will definitely be making this for my family.
Amanda says
A lover of Bacon Wrapped Jalapeño Poppers, this Meatloaf paired with your Easy Zucchini Gratin was a Definite Dinner Success! #KetoForTheWin
Larissa Kolas says
This looks amazing!
Amanda says
Shut the front door. This is nothing short of pure amazingness and I cannot wait to make this. I already know this will be a hit with my family! Quick question: do you think a half and half mix of ground pork and ground beef will work ok? Good ground pork is pricey and a little hard to find in my area. #getinmybelly
Mellissa Sevigny says
Yes, I think ground pork and beef mixed would be fine Amanda! Let me know if it’s a hit!!
Karyn says
My friend! Went to Lauren’s for dinner and she made this. What a great recipe. It was DELICIOUS. Four of us ate the whole darn thing. I’m going to tackle this myself!
Karyn says
Gave the wrong email address. Hotmail not yahoo
Mellissa Sevigny says
Wish I’d been there!!! Glad it was a hit with everyone! Miss you guys – maybe we can get together when we come back up in May!