In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, onion, jalapeños, Worcestershire sauce, smoked paprika, salt, and pepper. Mix until just combined—overworking the meat can make the loaf dense.

Gently fold in the softened cream cheese, shredded cheddar, and crumbled bacon. These will create little bursts of flavor and texture throughout the loaf.

Form the mixture into a loaf and place it into a greased loaf pan or shape it by hand on a foil-lined baking sheet. Bake at 350°F (175°C) for 45–50 minutes, or until the center reaches 160°F on a meat thermometer.

Remove from the oven and let the meatloaf rest for 5–10 minutes before slicing. This step helps retain juices and ensures clean slices.

Warm the ranch dressing slightly in a small saucepan or microwave. Drizzle over each slice before serving for a cooling, creamy contrast to the smoky spice.