Preheat oven to 375°F 190°C

In a large bowl mix ground beef bread crumbs eggs Worcestershire sauce garlic powder onion powder smoked paprika salt and black pepper until just combined

In a separate bowl combine cream cheese shredded cheddar diced jalapeños and crumbled bacon until smooth

Lay a sheet of parchment paper on a flat surface Flatten the meat mixture into a rectangle about ½ inch thick

Spread the jalapeño popper filling in the center leaving space around the edges

Carefully roll the meat around the filling sealing the edges tightly to prevent leaks

Transfer the meatloaf to a baking sheet lined with parchment paper

Bake for 45–50 minutes or until the internal temperature reaches 160°F 71°C

While baking prepare the ranch drizzle by whisking together sour cream buttermilk mayonnaise garlic powder onion powder salt black pepper fresh parsley fresh dill and lemon juice Refrigerate until serving

Let the meatloaf rest for 10 minutes before slicing

Drizzle with ranch sauce and serve warm