Spicy Pepper Jack Stuffed Turkey Meatloaf With Chili Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 lb ground turkey (about 93% lean)
• 1 cup plain dry breadcrumbs
• 1/2 cup milk
• 2 large eggs
• 1 small onion, 3 cloves garlic, 1 jalapeño, 1/2 red bell pepper (all finely chopped)
• 3/4 cup ketchup, divided (1/4 cup for meatloaf, 1/2 cup for glaze)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• Spices: 2 tsp chili powder, 1 1/2 tsp smoked paprika (divided), 1 tsp ground cumin, salt, black pepper
• 8 oz pepper jack cheese, cut into sticks or cubes
• 2 tbsp brown sugar
• Chipotle in adobo, 1 tbsp apple cider vinegar, hot sauce (optional)
• Fresh cilantro or parsley, oil for pan

Do This

• 1. Heat oven to 375°F (190°C). Line a baking sheet with foil and lightly oil, or grease a loaf pan.
• 2. In a large bowl, mix breadcrumbs, milk, eggs, 1/4 cup ketchup, tomato paste, Worcestershire, Dijon, onion, bell pepper, jalapeño, garlic, herbs, spices, salt, and pepper.
• 3. Add ground turkey and gently mix with your hands until just combined.
• 4. Shape half the mixture into a loaf base. Lay pepper jack in a log down the center. Cover with remaining meat mixture and seal edges well.
• 5. Stir together remaining 1/2 cup ketchup, brown sugar, chipotle, adobo sauce, vinegar, smoked paprika, and optional hot sauce. Spread half the glaze over the loaf.
• 6. Bake 35 minutes, brush with remaining glaze, then bake 20–30 minutes more, until internal temperature reaches 165°F (74°C). Rest 10 minutes before slicing.

---

Why You’ll Love This Recipe

• Rich, juicy turkey meatloaf wrapped around a molten core of pepper jack cheese.
• A bold, chili-spiked glaze that balances sweet, smoky, and spicy flavors.
• Simple, familiar ingredients and straightforward steps that any home cook can handle.
• Perfect for cozy dinners, meal prep, or feeding a hungry crowd with hearty portions.

Grocery List

• Produce: 1 small yellow onion, 3 cloves garlic, 1 jalapeño, 1/2 red bell pepper, fresh cilantro or flat-leaf parsley, optional green onions and extra jalapeños for garnish.
• Dairy: 8 oz pepper jack cheese, 1/2 cup milk, 2 large eggs.
• Pantry: 2 lb ground turkey, plain dry breadcrumbs, ketchup, tomato paste, Worcestershire sauce, Dijon mustard, chipotle peppers in adobo, brown sugar, apple cider vinegar, hot sauce (optional), olive or neutral oil, chili powder, smoked paprika, ground cumin, kosher salt, black pepper, aluminum foil or parchment paper.

Full Ingredients

For the Spicy Turkey Meatloaf

• 2 lb (900 g) ground turkey, preferably about 93% lean
• 1 cup (60 g) plain dry breadcrumbs or panko
• 1/2 cup (120 ml) whole or 2% milk
• 2 large eggs
• 1 small yellow onion, very finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 fresh jalapeño, seeded and minced (leave some seeds for extra heat, optional)
• 1/2 small red bell pepper, finely diced (about 1/2 cup)
• 1/4 cup (60 ml) ketchup
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt (use about 3/4 tsp if using fine table salt)
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro or flat-leaf parsley
• 1 tbsp olive oil or neutral oil (for greasing pan and optional drizzle)

For the Pepper Jack Filling

• 8 oz (225 g) pepper jack cheese, cut into 1/2-inch sticks or cubes
• 2–3 tbsp sliced pickled jalapeños, patted dry (optional, for extra heat in the center)

For the Chili-Kicked Glaze

• 1/2 cup (120 ml) ketchup
• 2 tbsp packed light brown sugar
• 1–2 tbsp finely minced chipotle peppers in adobo sauce (about 1–2 peppers, to taste)
• 1 tbsp adobo sauce from the chipotle can
• 1 tbsp apple cider vinegar
• 1 tsp hot sauce (optional, to taste)
• 1/2 tsp smoked paprika
• Pinch of kosher salt

Optional Garnishes

• Chopped fresh cilantro or flat-leaf parsley
• Thinly sliced green onions
• Extra sliced fresh or pickled jalapeños

Step-by-Step Instructions

Step 1: Prep your oven and pan

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with oil. You can also use a standard 9 × 5-inch (23 × 13 cm) loaf pan, greased well, but baking free-form on a sheet gives you more browned, flavorful edges.

Cut the pepper jack cheese into thick sticks or cubes so they can form a solid “core” down the center of the meatloaf. Pat any optional pickled jalapeños dry with a paper towel so they do not water down the filling.

Step 2: Make the flavorful binder

In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for 2–3 minutes to soften; this keeps the turkey juicy. Add the eggs, 1/4 cup ketchup, tomato paste, Worcestershire sauce, Dijon mustard, onion, garlic, jalapeño, red bell pepper, cilantro or parsley, chili powder, 1 tsp smoked paprika, ground cumin, kosher salt, and black pepper.

Whisk or stir this mixture until everything is evenly combined. This wet, seasoned base distributes flavor throughout the meatloaf and helps the turkey bind without becoming dense.

Step 3: Combine the turkey mixture

Add the ground turkey to the bowl. Using clean hands, gently fold the turkey into the seasoned breadcrumb mixture. Lift, fold, and turn the mixture rather than mashing it. Stop as soon as everything looks evenly combined and no dry spots remain.

Overmixing meatloaf can make it tough, so it is fine if the mixture looks a little rustic rather than perfectly smooth. If it feels extremely wet, sprinkle in another 1–2 tbsp breadcrumbs and gently mix again.

Step 4: Form and stuff the meatloaf

Transfer about half of the turkey mixture to your prepared baking sheet. Shape it into a rough loaf about 9 inches long and 4 inches wide, making a shallow trench down the center for the filling.

Arrange the pepper jack cheese sticks or cubes in a tight log along the trench, leaving about 1 inch of space at each short end so the cheese does not leak out as it melts. If using pickled jalapeños, tuck them around and between the cheese pieces.

Carefully mound the remaining turkey mixture over the cheese, sealing the cheese inside. Smooth and seal the top and sides with your hands, making sure there are no holes or exposed cheese. Shape it into an even loaf so it cooks uniformly. You can drizzle or brush a teaspoon or two of oil over the top for extra browning.

Step 5: Mix the chili-kicked glaze

In a small bowl, stir together 1/2 cup ketchup, brown sugar, minced chipotle peppers, adobo sauce, apple cider vinegar, hot sauce (if using), 1/2 tsp smoked paprika, and a pinch of salt. Taste a tiny dab and adjust: add more chipotle or hot sauce for heat, more brown sugar for sweetness, or a splash more vinegar for brightness.

This glaze should be thick, glossy, and boldly flavored so it can stand up to the rich turkey and melty cheese inside.

Step 6: Glaze and bake to juicy perfection

Spoon about half of the glaze over the top of the meatloaf, spreading it evenly over the surface and down the sides. Reserve the remaining glaze for later.

Place the loaf in the preheated oven and bake for 35 minutes. Remove the pan, brush on the remaining glaze, and return the meatloaf to the oven.

Continue baking for another 20–30 minutes, or until an instant-read thermometer inserted into the thickest part (aim near the center, without hitting the cheese core) registers 165°F (74°C). Total bake time will be about 55–65 minutes, depending on your oven and loaf thickness.

If you like a slightly sticky, caramelized top, you can switch the oven to broil for the final 2–3 minutes, watching closely so the glaze does not burn.

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest on the pan for at least 10 minutes. This rest time helps the juices redistribute and allows the molten pepper jack center to thicken slightly so it does not all run out when sliced.

Transfer the loaf to a cutting board using two wide spatulas. Slice with a sharp knife into thick slabs, about 3/4–1 inch each, revealing the melted pepper jack core and colorful flecks of jalapeño and red pepper.

Garnish with chopped cilantro or parsley, sliced green onions, and extra jalapeños if you like it spicy. Serve hot with your favorite sides such as mashed potatoes, roasted vegetables, or a simple green salad.

Pro Tips

• Do not overmix the meat. Mix just until combined; overworking the turkey makes the meatloaf dense instead of tender.
• Seal in the cheese. Leave a 1-inch border of meat at each end and fully encase the pepper jack to keep it from leaking during baking.
• Use an instant-read thermometer. Turkey should be cooked to 165°F (74°C). Checking temperature is more reliable than guessing by time alone.
• Let it rest before slicing. A 10-minute rest keeps the meatloaf juicy and helps the cheesy center stay in place when you cut into it.
• Adjust the heat level. Use less jalapeño and chipotle for a milder loaf, or add more and keep some seeds for a bigger kick.

Variations

• Milder family version: Skip the fresh jalapeño in the meatloaf and use only 1 tbsp chipotle in the glaze. You still get great smoky flavor with less heat.
• Extra smoky BBQ twist: Replace half the ketchup in the glaze with your favorite smoky barbecue sauce, and add 1/2 tsp liquid smoke to the meat mixture.
• Cheese swap: Use Monterey Jack or sharp cheddar instead of pepper jack if you want less spice but still want a gooey, melty center.

Storage & Make-Ahead

Let leftover meatloaf cool to room temperature, then store slices in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven at 325°F (165°C), covered with foil, for 10–15 minutes, or in the microwave in short bursts until heated through.

For freezing, wrap individual slices tightly in plastic wrap and then in foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as above. You can also assemble the uncooked stuffed meatloaf up to 1 day ahead, cover tightly, and refrigerate; add the glaze just before baking and add a few extra minutes to the bake time if starting from cold.

Nutrition (per serving)

Approximate values per serving (1/6 of the meatloaf): about 500 calories, 38 g protein, 24 g fat, 26 g carbohydrates, 3 g fiber, and around 1100 mg sodium. Actual values will vary based on brands of ingredients, exact portion sizes, and optional additions.