Description
This Texas twinkie meatloaf is a juicy BBQ meatloaf stuffed with cream cheese, cheddar, jalapeños, and optional bacon, then brushed with smoky BBQ sauce for bold comfort food flavor.
Ingredients
1 1/2 pounds ground beef
1/2 pound ground pork or breakfast sausage
4–5 medium jalapeños, seeded and diced
6 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper
3/4 cup panko breadcrumbs
2 large eggs
1/4 cup milk or buttermilk
1/2 cup yellow onion, finely minced
1/2–3/4 cup BBQ sauce, divided
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1/2 cup cooked crumbled bacon, optional
Extra jalapeño slices for topping, optional
Instructions
Preheat oven to 350°F.
Line a rimmed baking sheet with foil and lightly spray with cooking spray.
Heat oil in a skillet over medium heat.
Sauté onion and diced jalapeños with a pinch of salt for 5–7 minutes.
Let the mixture cool slightly.
In a bowl, mix cream cheese, cheddar, one-third of the jalapeño mixture, and optional bacon.
In a large bowl, whisk eggs, milk, Worcestershire, smoked paprika, garlic powder, onion powder, salt, and pepper.
Stir in panko breadcrumbs until moistened.
Add ground beef and ground pork, then gently mix until combined.
Shape two-thirds of the meat mixture into a loaf base.
Make a shallow trench in the center and spoon in the cream cheese jalapeño filling.
Cover with remaining meat mixture and seal edges.
Brush the top with BBQ sauce.
Bake for 55–70 minutes, brushing with more BBQ sauce halfway through.
Cook until the internal temperature reaches 160°F.
Rest for 10–15 minutes before slicing and serving.
Notes
Do not overmix the meat or the loaf may become dense.
Remove jalapeño seeds for a milder version.
Use pepper jack instead of cheddar for extra spice.
Let the meatloaf rest before slicing so the filling sets.
Leftovers are excellent in sandwiches with extra BBQ sauce.