Weave the bacon. Under, over, under, over. There are quick instructional videos online, if you need help.

Place the meatloaf/bread pan upside down on top of the bacon weave, centered, and then carefully flip the weave into the pan.

Mix all the other ingredients, except for the cheese, carefully – you want to keep that chunkiness.

Layer your meat, add some cheese, then more meat. Don’t let anything go to waste!

Pull the edges completely over the meatloaf and don’t be worried about stretching the bacon. Add 1 strip of bacon down the middle to make it look pretty. Push down the edges to make sure that the form is properly taken inside the pan. Wrap in foil, then place in the fridge for 30 minutes. Preheat oven to 300F.

Remove meatloaf from the fridge and remove the foil. Place the grill on top of the meatloaf pan, so that the loaf can be flipped out. Flip the pan over, so that the meatloaf can sit on the wire rack. Add some dry rub to the bacon, if you’d like, and stick that bad boy in the oven for 1 hour.

Crank the oven up to 350F. Set a timer for 10 minutes. Check the internal temperature until it hits 160F. If it’s not there, set the timer for another 10 minutes.

Once done, remove from oven and wait 10 minutes for it to settle in. WHAT? AGAIN!? Just do it, trust me – it will let the beef and cheese inside set properly before you cut.