1. Prepare Oven and Pan:

• Preheat your oven to 350°F (175°C).
• Grease a standard loaf pan OR line a rimmed baking sheet with aluminum foil.

2. Prepare Meatloaf Mixture:

• Cook bacon until very crisp (in skillet, oven, or microwave). Drain well on paper towels and crumble or chop finely. Set aside.
• Ensure cream cheese is well softened. Finely chop the onion and finely dice the jalapeño(s), removing seeds/membranes for less heat.
• In a large bowl, add the ground beef, breadcrumbs, beaten egg, finely chopped onion, finely diced jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper.
• Add the softened cream cheese, shredded cheddar cheese, and crumbled crispy bacon to the bowl.
• Using clean hands (the best tool!) or a sturdy spoon, gently mix all the ingredients together until just evenly combined. Be careful not to overmix, which can make the meatloaf tough.

3. Shape and Bake:

• Loaf Pan Method: Gently pack the meatloaf mixture into the greased loaf pan, ensuring no large air pockets.
• Baking Sheet Method: Transfer the mixture to the center of the foil-lined baking sheet and gently shape it into a free-form loaf (oval or rectangular, roughly 8×4 or 9×5 inches).
• Place the loaf pan or baking sheet into the preheated oven.
• Bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C) on a meat thermometer inserted into the center. The juices should run clear.

4. Rest and Slice:

• Once cooked, carefully remove the meatloaf from the oven. If using a loaf pan, there may be rendered fat; carefully drain some off if desired.
• Let the meatloaf rest in the pan or on the baking sheet for 5-10 minutes before slicing. This crucial step allows the juices to redistribute, keeping the meatloaf moist and preventing it from crumbling when sliced.

5. Drizzle and Serve:

• Gently warm the ranch dressing slightly in the microwave (just 10-15 seconds) or by placing the bottle in warm water – this makes it easier to drizzle. Do not overheat.
• Slice the rested meatloaf into thick slices.
• Drizzle the warmed ranch dressing over each slice just before serving.
• Garnish with fresh chopped parsley or cilantro, if desired. Serve hot.