Jalapeno Popper Meatloaf Muffins

I am kind of a seasonal person.  I love to adapt my surroundings to match the motif with the change of weather and holidays.  This all started when I worked a part time job at Bath & Body Works/ White Barn Candle Company.  Changing the floor sets for all of the big sales, seasons, and holidays was the best part of the job.  We came in after the mall closed.  Like magic, we totally transformed the store into another wonderland of scents and décor.

My menu planning tends to follow the same concept.  Not only for global purposes in order to purchase more local items, but also because I think we all just naturally adapt our pallets to the seasons.  Meatloaf is one of those recipes that can adapt.  While I tend to make more meatloaf in the fall and winter months, I feel it can easily be changed to suite any season.  I did not eat a lot of meatloaf growing up; however, I’ve married and meat and potatoes Midwesterner (his father is a cattle farmer), so I am learning to diversify my meatloaf; especially when it can be adapted to one of our favorite bar appetizersJ  I will keep to the original recipe; however, I would suggest after making this recipe to swap out the beef for chicken or turkey if you are pursuing this recipe in the summer months.  Being that I am too excited to share, I am posting my original take and photo.  I will probably post this again with the use of chicken or turkey because it is defiantly worthy or a repeat!

Jalapeno Popper Meatloaf Muffins

1 pound lean ground beef (in the future I will be using ground chicken or turkey)

1 tablespoon Worcestershire sauce

1/8 teaspoon garlic powder

1 tablespoon tomato paste

8 ounces 1/3 less fat cream cheese, softened

2 jalapeno peppers, seeded and diced

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ cup 2% shredded cheddar

(Salt and pepper all of this to your tasteJ)

Ranch dressing of your choice to serve on the side

Preheat your oven to 350 degrees.  Spray a muffin tin with non-stick cooking spray.  In a mixing bowl, mix together the beef, Worcestershire sauce, 1/8 teaspoon garlic powder, and tomato paste.  You can add as much salt and pepper as you feel necessary.  Using your hands, divide the beef into six of the muffin cups and form the beef to form a cup to hold the cream cheese mixture.   Set aside.

In another mixing bowl, combine the cream cheese, jalapeno, garlic powder, onion powder, and cheese.  Again, you can add as much salt and pepper to appease your taste.  Spoon the mixture into the beef cups.  Bake in the oven for 30-35 minutes or until the meat is brown and the cheese is melted and bubbly.  Cool slightly before serving.  Serve with a side of your favorite ranch dressing.