Go Back
–+ servings

Jalapeño Popper Bacon-Wrapped Meatloaf with Creamy Slaw

Print oppskrift Pin oppskrift
Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 4 oz cream cheese, softened
  • 2 jalapeños, finely diced
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 slices bacon
  • 4 cups shredded green cabbage
  • 1 carrot, shredded
  • 1/2 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp celery seed

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground beef, cream cheese, diced jalapeños, cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until evenly blended.
  • Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet.
  • Lay the bacon slices across the top of the loaf, overlapping them slightly, then tuck the ends underneath.
  • Bake for 45 to 50 minutes until the internal temperature reaches 160°F and the bacon is browned and crisp.
  • While the meatloaf bakes, stir together the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, and celery seed in a medium bowl until coated.
  • Let the meatloaf rest for 5 minutes, then slice and serve with the slaw on the side.

merknader

Make the slaw a few hours ahead so the flavors have time to blend. If you want less heat, remove the seeds from the jalapeños before dicing. Leftovers keep well in the fridge for up to three days and reheat nicely in a 350°F oven to keep the bacon crisp.
Course: Main Course
Cuisine: American
Equipment: Mixing bowl, baking sheet, parchment paper