Easy Spicy Meat Loaf

A standard meatloaf gets the burrito treatment here. Half the seasoned beef and pork mix goes into the pan first, then whole jalapeño peppers and thin slices of Monterey Jack get layered on like a secret middle, and the rest of the meat seals everything in.

When you cut into the loaf at the table, the cheese pulls into ropy strands and the heat from the peppers escapes in a wave of pepper-forward steam. Ground pork adds the richness an all-beef version lacks, while a spicy tomato sauce poured on at the last stretch of baking glazes the top instead of letting it dry out.

Pro Tips

• Clean the seeds and ribs out of the canned jalapeños unless you want the loaf nuclear. The ribs hold the most capsaicin.
• Hold the tomato sauce until the last 15 minutes of baking. Pouring it on at the start steams the meat and gives you a pale, soft crust instead of a glazed one.
• Let the loaf rest 10 minutes before slicing. Cutting it hot squeezes out the juices and the cheese runs everywhere.
• Use 80/20 ground beef. Leaner blends bake out dry over the long oven time.

Variations

• Swap the Monterey Jack for pepper jack or sharp cheddar for a different middle profile.
• Use diced fresh poblanos in place of the canned jalapeños for a smokier, milder heat.
• Top with crumbled cooked bacon alongside the tomato sauce for a salty, smoky finish.