1 lb ground beef

1 cup breadcrumbs

1 egg

½ cup shredded cheddar cheese

2 jalapeños, seeded and chopped

½ cup cream cheese, softened

2 tablespoons sour cream

1 tablespoon ranch seasoning

1 tablespoon olive oil

1 tablespoon smoked paprika

Salt and pepper to taste

Preheat the oven to 375°F (190°C) and grease a loaf pan.
In a large bowl, mix ground beef, breadcrumbs, egg, shredded cheddar, chopped jalapeños, smoked paprika, salt, and pepper until evenly combined.
In a separate bowl, mix cream cheese, sour cream, and ranch seasoning to make the creamy filling.
Press half of the meat mixture into the loaf pan. Spread the cream cheese mixture over the top, leaving a small border around the edges.
Cover with the remaining meat mixture, pressing the edges to seal.
Drizzle olive oil over the top and bake for 45-50 minutes, or until fully cooked and golden brown.
Let the meatloaf rest for 5 minutes before slicing. Drizzle with extra ranch dressing before serving.

Make it spicier by keeping the jalapeño seeds or adding a pinch of cayenne.

For a leaner option, swap beef with ground turkey or chicken.

Wrap in bacon before baking for extra smokiness and crunch.

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.