Keto Jalapeño Popper Meatloaf Recipe for Low-Carb Meals

Easy Jalapeño Popper Meatloaf

A simple, low-carb take on jalapeño poppers transformed into a hearty meatloaf—creamy, spicy, and family-friendly.

Course: Main Course

Prep Time: 5 minutes

Cook Time: 50 minutes

Servings: 8

In a large mixing bowl, beat the softened cream cheese until smooth. Fold in the shredded cheeses and chopped jalapeños, mixing until the filling is evenly combined. Set aside while you prepare the meatloaf.

Preheat the oven to 375°F (190°C). Place the ground beef in a large bowl and break it into small pieces. Add the crushed pork rinds and mix until distributed. Add the eggs, coconut milk, Worcestershire sauce, garlic powder, paprika, and salt and pepper. Mix gently until combined—avoid overworking the meat to keep the loaf tender.
Press half of the meat mixture firmly into a greased 9 x 5-inch loaf pan to form an even base. Spread the prepared cream cheese filling evenly over the meat layer. Top with the remaining meat mixture, pressing gently to seal the edges and smooth the surface.
Bake for 50–60 minutes, or until the meat is browned and the internal temperature reaches at least 160°F (71°C). Remove from the oven and let the meatloaf rest in the pan for 10 minutes before removing and slicing; this helps keep the filling from leaking.

Whisk the ranch dressing, sour cream, garlic powder, and pepper in a small bowl until smooth. After the meatloaf has rested 10 minutes, drizzle the ranch evenly over the top. Slice and serve warm with your favorite low-carb sides.