Zutaten für Smoked Cheddar Jalapeno Ranch Meatloaf
- 4 slices bacon
- Ground Sirloin
- Ground Pork
- Eggs
- Jalapeno
- Worcestershire Sauce
- Fresh Ground Black Pepper
- 1/4 teaspoon salt
- Fresh Cilantro
- Mexican Oregano
- 1 cup shredded smoked cheddar cheese
- White Onion
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Zubereitung von Smoked Cheddar Jalapeno Ranch Meatloaf
- Preheat oven to 325°F (160°C).
- Cook 4 slices of bacon in an ovenproof skillet over low heat for 5 minutes, until slightly softened. Do not let the bacon crisp up.
- Remove bacon from skillet; crumble and set aside. Reserve bacon grease in the skillet.
- In a large bowl, combine the crumbled bacon, 1.5 lbs ground beef, 1 cup shredded smoked cheddar cheese, 1/2 cup jalapeños (finely chopped), 1/2 cup ranch dressing, 1/2 cup bread crumbs, 1 large egg, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix thoroughly.
- Transfer the meatloaf mixture to the prepared skillet (or an 8x4 inch loaf pan).
- Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
11g
Fat
122g
Carbs
2g
