Pepper Jack Stuffed Meatloaf with Salsa Glaze

• 1 1/2 pounds ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 8 ounces pepper jack cheese, diced
• 1/2 cup salsa
• 2 tablespoons ketchup
• 1 tablespoon brown sugar

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and thyme. Mix gently.
3. 3 Shape mixture into a loaf on a baking sheet lined with parchment paper, making a well in the center.
4. 4 Fill the well with diced pepper jack cheese.
5. 5 Fold the sides of the meatloaf over the cheese to enclose it.
6. 6 In a small bowl, mix salsa, ketchup, and brown sugar. Spread over the top of the meatloaf.
7. 7 Bake for 60 minutes, or until the internal temperature reaches 160°F.
8. 8 Let rest for 10 minutes before slicing and serving.

Equipment

• Baking sheet
• Parchment paper
• Oven

Variations

• Add diced green chilies to the meat mixture for extra kick.
• Substitute pepper jack cheese with cheddar for a milder flavor.

Substitutions

• Use Italian seasoned breadcrumbs for added flavor.
• Replace milk with an equal amount of almond milk for a dairy-free option.

Pairings

• Cornbread
• Steamed green beans

Nutrition

Tips

• For a crispier top, broil the meatloaf for the last 2-3 minutes of baking.
• If you prefer a leaner meatloaf, use a mix of ground beef and ground turkey.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F.

Serving Suggestions

• Serve with a side of roasted vegetables or creamy mashed potatoes.
• Pair with a fresh green salad for a complete meal.

FAQ