Preheat oven 350 degrees F. Line a baking baking sheet with aluminum foil and place a wire rack on top. Place all bacon on the wire rack and into oven to bake for 12-15 minutes, until crispy. Place bacon on paper towels and then add 3 tablespoons of the rendered bacon fat into a large sauté pan – this will be used to caramelize the onions later on. Dice bacon into small pieces.
In a large bowl, mix together 1/2 the diced bacon, beef, pork, red bell pepper, red onion, garlic, almond flour, mushrooms, dill relish, both mustards, salt and garlic powder and 1 egg. Use your clean hands to mix all of the ingredients until completely combine. Press mixture into a parchment paper lined 9×5 loaf pan (lining it with parchment paper helps with easy removal later on). Bake for 1 hour 15 minutes, until the meat is completely cooked through in the middle to an internal temperature of 165 degrees F.
When the meatloaf goes in the oven, add the thinly sliced onions to the pan with the rendered bacon fat and turn heat up to medium-low. Toss onions in the bacon fat and let cook down for 30+ minutes. The slower they cook, the more they will caramelize and not burn. Toss onions every few minutes to help cook evenly throughout. Cook until sweet and brown. Sprinkle with a pinch of salt and toss. Keep on low heat until meatloaf is done cooking.
Once meatloaf is cooked through, let cool for a few minutes then dispose of the excess liquid left behind in the pan and remove meatloaf from pan.
Pour smoked cheese on top of meatloaf, then top with caramelized onions, bacon, jalapeños and cilantro then slice up before serving!
Notes
*don’t have this brand in your area yet? that’s quite all right! top your meatloaf with Cassy’s Nacho Cheese instead!