This Pepper Jack Meatloaf transforms the classic comfort food with a spicy, cheesy kick. It features a juicy blend of ground beef and pork, pockets of melty Pepper Jack cheese, and a sweet, tangy glaze. It’s a guaranteed family favorite that’s both familiar and exciting.
Love Pepper Jack Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Pepper Jack Meatloaf
- Juicy & flavorful: A blend of meats and finely diced veggies ensures every bite is moist and savory.
- Spicy, melty cheese: Cubes of Pepper Jack create gooey, spicy pockets throughout the loaf.
- Irresistible glaze: A sweet, tangy topping caramelizes into a sticky, glossy crust.
- Make-ahead friendly: Assemble a day ahead for easy baking when ready.
Ingredients & Tools
- 1 lb ground beef (85/15 lean-to-fat ratio is ideal)
- 1/2 lb ground pork
- 1 cup Panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 small yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 cloves garlic, minced
- 4 oz Pepper Jack cheese, cut into 1/4-inch cubes
- 1/2 cup fire-roasted diced tomatoes, drained
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tsp Worcestershire sauce
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, and an instant-read thermometer are key.
Notes: Using a blend of beef and pork adds incredible richness and prevents the loaf from being too dense. Don’t skip the fire-roasted tomatoes—they add a subtle, smoky sweetness that plays so well with the spice from the cheese.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 20 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands and mix just until the ingredients are combined. Overworking the meat mixture will result in a tough, dense meatloaf texture—we want it tender.
- Why use a meat blend? The combination of beef and pork gives you the best of both worlds: beefy flavor and pork’s inherent fat content for superior moisture. If you only have beef, that’s okay, but the pork really makes a difference.
- The secret to a non-greasy meatloaf. Using a loaf pan is fine, but for a less greasy result with more caramelized surface area, try free-forming the loaf on a parchment-lined baking sheet. It allows the fat to render away from the meat.
- Get your veggies nice and small. Finely dicing the onion and bell pepper ensures they soften completely during baking and distribute evenly, so you don’t get large, crunchy chunks in your finished loaf.
How to Make Pepper Jack Meatloaf
Step 1: Preheat your oven to 375°F (190°C). In a small bowl, combine the Panko breadcrumbs and milk. Let this sit for about 5 minutes to allow the breadcrumbs to fully absorb the milk. This “panade” is our secret weapon for a tender, moist meatloaf that holds together beautifully without being heavy.
Step 2: In a large mixing bowl, combine the ground beef and ground pork. Add the soaked breadcrumb mixture, the beaten egg, finely diced onion, red bell pepper, minced garlic, drained fire-roasted tomatoes, Worcestershire sauce, smoked paprika, salt, and black pepper. Now, the most important part: use your hands to gently mix everything together. You’ll want to mix just until all the ingredients are evenly distributed. Stop as soon as you no longer see streaks of individual components.
Step 3: Gently fold in the cubed Pepper Jack cheese. Be careful here—you want to incorporate the cheese without breaking up the cubes too much. The goal is to have distinct pockets of cheese throughout the loaf that will melt into glorious, spicy pools. Overmixing at this stage can cause the cheese to smear and blend into the meat, losing that wonderful textural surprise.
Step 4: Transfer the meat mixture to your greased 9×5-inch loaf pan. Use your hands to press it in evenly, but don’t pack it down too firmly. You want it to be just compact enough to hold its shape. If you’re free-forming it on a baking sheet, shape it into a 9×5-inch loaf shape with your hands.
Step 5: In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce for the glaze. The mixture should be smooth and spoonable. Pour this glaze over the top of the unbaked meatloaf and use the back of a spoon or a pastry brush to spread it into an even layer, covering the entire surface. This will create that signature sweet and tangy crust.
Step 6: Place the loaf pan (or baking sheet) in the preheated oven and bake for 50-60 minutes. The cooking time can vary, so the best way to know it’s done is to use an instant-read thermometer. Insert it into the center of the meatloaf, avoiding a cheese pocket if you can. It should read 160°F (71°C).
Step 7: Once perfectly cooked, remove the meatloaf from the oven and let it rest in the pan on a wire rack for at least 10-15 minutes. This rest period is non-negotiable—it allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, leaving you with a drier result.
Step 8: After resting, carefully run a knife around the edges of the pan. You can then use two spatulas to lift the entire meatloaf out onto a cutting board for easier slicing. Slice with a sharp serrated knife for the cleanest cuts through the cheesy, meaty layers. Serve it up warm and watch it disappear.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a 300°F oven until warmed through, or microwave briefly.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, comforting base for a slice of this spicy meatloaf. The potatoes help balance the heat from the Pepper Jack.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, nutty element and a lovely green color to the plate.
- Creamy Coleslaw — The cool, crunchy, and slightly tangy slaw provides a fantastic textural and temperature contrast to the warm, savory meatloaf.
Drinks
- A crisp Lager or Pilsner — The clean, effervescent quality of a light beer cuts through the richness of the meat and cheese beautifully.
- Iced Tea with Lemon — A classic, non-alcoholic option that’s both refreshing and slightly tannic, which helps cleanse the palate between bites.
- Zinfandel — A fruit-forward red wine with a bit of spice of its own that can stand up to the bold flavors and slight heat in this dish.
Something Sweet
- Warm Apple Crumble — The cozy, cinnamon-spiced apples and buttery oat topping feel like a natural, comforting follow-up to the savory main course.
- Rich Chocolate Pudding — A cool, silky, and deeply chocolate dessert that provides a simple, decadent finish without being too heavy.
- Vanilla Bean Ice Cream — Sometimes simple is best. The cold, creamy sweetness is the perfect foil for the lingering spice from dinner.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. If you use something like 93/7 lean beef, your meatloaf will likely be dry. A little bit of fat is essential for flavor and moisture. The 85/15 blend is your friend here.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven is a recipe for a crumbly mess. The resting period allows the proteins to relax and reabsorb the juices.
- Mistake: Packing the meat into the pan too tightly. This compacts the meat and can make the final texture unpleasantly dense. A gentle press is all you need.
- Mistake: Not testing for doneness with a thermometer. Oven temperatures can be off, and the presence of cheese and veggies can throw off visual cues. A thermometer is the only surefire way to know it’s perfectly cooked and safe to eat.
Expert Tips
- Tip: For an extra flavor boost, lightly sauté the diced onion and bell pepper in a teaspoon of oil until just softened before adding them to the meat mixture. This deepens their sweetness and ensures no raw veggie taste.
- Tip: If you love a crispy exterior on all sides, free-form your loaf on a parchment-lined baking sheet instead of using a loaf pan. You’ll get more surface area for the glaze to caramelize and the fat can drip away.
- Tip: Make a double batch of the glaze and serve the extra on the side for dipping. It’s especially great for any crispy bits that fall off the slices or for dunking your fries.
- Tip: For a fun twist, form the meat mixture into individual-sized mini loaves or large meatballs. They’ll cook faster (about 25-30 minutes) and are perfect for portion control or a party appetizer.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great time-saver. You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit on the counter for about 20-30 minutes to take the chill off before baking. You may need to add a few extra minutes to the baking time since it’s starting from a colder state.
What can I use instead of Pepper Jack cheese?
If you’re not a fan of spice, Monterey Jack is a perfect mild substitute. For a different kind of kick, you could use a sharp cheddar. If you love heat, a habanero Jack would be fantastic. The key is to use a cheese that melts well and is cut into small cubes, not shredded, for those perfect melty pockets.
Why did my meatloaf collapse or crack on top?
This usually happens from overmixing or packing the meat too tightly, which makes the proteins contract aggressively during cooking. Using a thermometer to prevent overcooking also helps. A small crack is normal, but a large collapse is a sign of a too-dense mixture. Remember, gentle hands are key!
Can I freeze cooked meatloaf?
Yes, it freezes beautifully. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat, covered, in a 300°F (150°C) oven until warmed through.
My glaze burned before the meatloaf was cooked. What happened?
This can happen if your oven runs hot or the rack is positioned too high. The sugar in the glaze caramelizes quickly. If you notice it getting too dark too fast, loosely tent the top of the meatloaf with a piece of aluminum foil for the remainder of the baking time. This will shield the glaze while allowing the meat to continue cooking through.
Pepper Jack Meatloaf
Make the best Pepper Jack Meatloaf with this easy recipe! A juicy blend of meats, spicy cheese, and a sweet glaze. Get the step-by-step guide now!
Ingredients
For the Meatloaf
-
1 lb ground beef (85/15 lean-to-fat ratio is ideal)
-
1/2 lb ground pork
-
1 cup Panko breadcrumbs
-
1/2 cup whole milk
-
1 large egg (lightly beaten)
-
1 small yellow onion (finely diced)
-
1/2 red bell pepper (finely diced)
-
2 cloves garlic (minced)
-
4 oz Pepper Jack cheese (cut into 1/4-inch cubes)
-
1/2 cup fire-roasted diced tomatoes (drained)
-
1 tbsp Worcestershire sauce
-
1 tsp smoked paprika
-
1/2 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze
-
1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tsp Worcestershire sauce
Instructions
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Preheat your oven to 375°F (190°C). In a small bowl, combine the Panko breadcrumbs and milk. Let this sit for about 5 minutes to allow the breadcrumbs to fully absorb the milk.01
-
In a large mixing bowl, combine the ground beef and ground pork. Add the soaked breadcrumb mixture, the beaten egg, finely diced onion, red bell pepper, minced garlic, drained fire-roasted tomatoes, Worcestershire sauce, smoked paprika, salt, and black pepper. Use your hands to gently mix everything together just until all the ingredients are evenly distributed.02
-
Gently fold in the cubed Pepper Jack cheese.03
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Transfer the meat mixture to your greased 9x5-inch loaf pan. Use your hands to press it in evenly, but don't pack it down too firmly.04
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In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce for the glaze. Pour this glaze over the top of the unbaked meatloaf and use the back of a spoon or a pastry brush to spread it into an even layer, covering the entire surface.05
-
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Insert an instant-read thermometer into the center of the meatloaf, avoiding a cheese pocket if you can. It should read 160°F (71°C).06
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Remove the meatloaf from the oven and let it rest in the pan on a wire rack for at least 10-15 minutes.07
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After resting, carefully run a knife around the edges of the pan. Use two spatulas to lift the entire meatloaf out onto a cutting board for easier slicing.08
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