Prepare The Meatloaf:

• Cook the bacon:

  Oven-Baked Bacon (Sheet Pan Method): Preheat your oven to 400°F (204ºC). Line a rimmed baking sheet with foil (for easy cleanup) and arrange the bacon slices in a single layer—no overlapping. Bake for 15–20 minutes, or until the bacon reaches your desired crispness. Remove the pan from the oven and transfer the bacon to a paper towel–lined plate to drain before serving.

  Skillet Method: In a 12-inch skillet, cook bacon (8 slices) until crispy. Transfer to a paper towel-lined plate. Once cool, crumble. Reserve 1/3 cup for the filling and set the rest aside for topping.
• Prepare the oven: Preheat oven to 375°F (190ºC). Lightly grease a loaf pan or line a baking sheet with parchment paper.
• Mix the meatloaf: In a large bowl, combine ground beef (2 pounds), breadcrumbs (1 cup), eggs (2), milk (1/2 cup), onion (1/2), garlic (4 cloves), Worcestershire (1 tablespoon), salt (1 teaspoon), pepper (1/2 teaspoon), paprika (1 teaspoon), cumin (1/2 teaspoon), and chili powder (1/2 teaspoon). Mix with your hands until just combined.
• Make the cheese filling: In a separate bowl, mix the softened cream cheese (1 block), shredded cheddar (1 cup), 1/3 cup crumbled bacon, and diced jalapeños (2) until evenly combined.
• Assemble the loaf:

  Spread half of the meat mixture into the prepared pan, forming a base with a shallow trench in the center.

  Fill with the cheese mixture and top with sliced jalapeños.

  Cover with the remaining meat mixture, sealing edges so the filling is enclosed.
• Bake: Bake 55–65 minutes, or until an instant-read thermometer inserted in the center reads 160°F (71ºC). Carefully drain any excess grease before serving.
• Make the sauce: While the meatloaf bakes, stir together all sauce ingredients in a bowl. Refrigerate until ready to serve.
• Finish + serve: Let the meatloaf cool 10 minutes. Plate, drizzle with creamy jalapeño sauce, and top with reserved bacon, cilantro, and sliced jalapeños. Serve warm.