meatloaf
Sarah Biren
Sarah Biren
June 17, 2020 ·  3 min read

The Jalapeno Popper Stuffed Meatloaf That’s Keto and Paleo Friendly

In this meatloaf recipe, you get the delicious kick of jalapeno poppers without the time-consuming prep. Better yet, unlike the original version, this meatloaf is completely keto and paleo-friendly. 

Jalapeno poppers, or jalapeno bites, are jalapeno peppers that have been stuffed with cheese and spices, breaded, and deep-fried. They are very popular appetizers, especially for those who enjoy the tang of spicy foods, the crunch of a crispy coating, and the warmth of melted cheese.  

Since they’ve become popular, jalapeno poppers have become reinvented with countless recipes changing them, stuffing them with meat, making them vegetarian, wrapping them with bacon, roasting them instead of frying, but in our case, we take the hassle out of preparing one pepper at a time.

Instead of flour or breadcrumbs, this recipe is filled with flaxseeds or almond flour. Instead of corn syrup-filled ketchup, use sugar-free with the recipe below. Healthy doesn’t mean a dish can’t be irrefutably delicious. With the mouth-watering meat paired with the spiciness of jalapeno peppers, this meatloaf is full of flavor that everyone will love. 

JALAPENO POPPER STUFFED MEATLOAF RECIPE  

INGREDIENTS 

  • 1.5 lbs ground beef, or ground pork (or half of each for extra flavor) 
  • 1/4 cup chopped onion 
  • 1/2 tsp fresh minced garlic 
  • 1/2 cup ground flaxseed or almond flour 
  • 2 eggs 
  • 1 tbsp Italian seasoning 
  • 1/2 tsp ground black pepper 
  • 1 tbs mustard powder 
  • 1 tsp coconut aminos (or soy sauce if you prefer) 
  • 8 oz non-dairy cream cheese, softened* 
  • 1/2 cup cooked bacon 
  • 2 jalapeno peppers, diced 
  • 5 tbs sugar-free ketchup* 

INSTRUCTIONS 

  1. Add the ground beef, chopped onion, garlic, pork rinds, eggs, Italian seasonings, pepper, mustard powder and coconut aminos in a large bowl and mix it until they’re fully combined, using a spoon or your hands. 
  1. Spray nonstick cooking spray into a bread pan and pour half the meat mixture into the pan. 
  1. Spread the softened cream cheese on top of the bottom meatloaf layer. 
  1. Add the jalapenos and bacon bits. 
  1. Top the meatloaf with the second half of the meat mixture. 
  1. Add extra ketchup to the top of the meatloaf, then cover it with foil before baking it. 
  1. Bake at 400 degrees for about an hour. 
  1. TIP:  You can place the mixture into one large bread pan or two small bread pans.  If you use two small bread pans this meatloaf will cook faster so adjust the baking itme accordingly. 

You can add different foods into the meatloaf to change it up. Variations could include: 

  • Cheese 
  • Spinach 
  • olives  
  • Jalapenos 
  • cream cheese 
  • soft boil eggs  

You can also wrap the outside of the meatloaf in bacon.  Get creative! 

Recipe credits to Low Carb Inspirations 

*Notes: 

For the non-dairy cream cheese, you could use store-bought varieties made from nuts, coconut, or tofu or make your own. 

For homemade cashew cream cheese: Soak 2 cups of raw cashews in for 4 cups of boiling water for 20 minutes. Drain and rinse the nuts before blending until smooth, adding: 

  • ¼ cup coconut oil 
  • 3 tbsp lemon juice 
  • ½ tsp sea salt 

Blend until all the ingredients are combined and smooth. Refrigerate the cream cheese for four hours until it’s firm and cold. Use as a spread or in recipes just like this one. Lasts in the fridge for up to 2 weeks. 

For the sugar-free ketchup, you can also buy or make your own. Simmer the following ingredients in a pot, covered, for 30 minutes. 

  • 6 ounces organic tomato paste 
  • 1 cup water 
  • ½ tsp stevia 
  • ¼ cup apple cider vinegar 
  • 1 teaspoon each onion & garlic powder 
  • ¾ teaspoon smoked paprika 
  • 1/8 teaspoon each ground cinnamon & cloves 
  • 1 teaspoon kosher salt 

Stir every 5 minutes and give it a taste halfway through the cooking process. Adjust the flavors if needed. After 30 minutes, remove the lid from the pot and allow the ketchup to cook for another 15 minutes. Blend until the ketchup is smooth. The ketchup will thicken as it cools. Store it in an airtight container in the fridge for 3 weeks, or freeze for 6 months. 

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