jalapeno poppers-stuffed meatloaf

How To Make jalapeno poppers-stuffed meatloaf

• 1

  Heat the margarine in a large skillet over medium heat. Add the sliced jalapenos and saute for 4 minutes until tender. Season with red pepper flakes and set aside.
• 2

  Preheat the oven to 350 degrees F.
• 3

  Combine the ground beef, bread crumbs, egg whites, steak seasoning, dry onion soup mix and half the sauteed jalapeno slices in a large bowl,mixing lightly but thoroughly.
• 4

  In a medium bowl, combine the cream cheese, half and half, honey mustard, 1 cup shredded sharp cheddar cheese, garlic powder and remaining sliced jalapenos; mix together until blended and set aside.
• 5

  Pat beef mixture on wax paper into a 14 x 10-inch rectangle. Spread the cream cheese mixture into the meat rectangle. Add the sliced jalapeno poppers over the cream cheese mixture, leaving a 3/4-inch border.
• 6

  Starting at the short end, roll up in a jelly-roll fashion, removing the paper. Press the beef mixture at the ends to seal. Place the meatloaf, seam-side down, into a 9x5-inch loaf pan.
• 7

  Bake for 1 hour. Add the remaining jalapeno slices evenly on the meatloaf and sprinkle with remaining shredded cheese. Continue baking for 15 minutes or until no longer pink.
• 8

  Let stand 10 minutes before cutting. Cut into 1-inch thick slices.
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