In a large bowl, combine the ground beef, onions, garlic, bread crumbs, eggs, ketchup, salt and pepper.
Mix well. with your hands.
Pat the meat mixture gently into a loaf pan. You may need 2 if you are using small ones. Don't press it down because it will compact the meat and the texture will be off.
Add three slices bacon over top.
Bake in the preheated oven 45 minutes to an hour (internal temp will be 155- 160)
Just before removing from the oven lay the cheese over the top.
Allow to stand at room temperature with foil over the top for about five minutes.
Slice and serve.
Notes
Storage:Cover your leftovers tightly with plastic wrap or aluminum foil, or portion them into another storage container. Store for up to four days in the fridge or freeze for three months!To Reheat:You can reheat slices in the microwave for quick and easy prep. However, if the meatloaf is frozen, let it thaw in the fridge, first. (I like to slice the meatloaf before freezing so that it thaws more quickly!)Tips:
Don't press the meat into the pan with too much force. Otherwise, your meatloaf will be tough.
Your hands are the best tool to combine the meatloaf, but do so gently! A spoon is too rough. If you don't like the feeling of meat on your hands, wear some food-safe prep gloves.
Put the cooking spray away. Even lean ground beef has enough fat that you don't need to grease the loaf pan.
For meatloaf, I like to use a metal pan rather than a small glass casserole dish. A 5-inch loaf pan is preferable for this recipe, but a 4-inch pan will work, too, as long as it has taller edges.
If you don't have a loaf pan, line a rimmed baking sheet with parchment paper. Dump the meat mixture onto it and form it gently into a rough meatloaf shape.
It's a good idea to test the meatloaf with a meat thermometer before removing it from the oven. Perfectly cooked meatloaf will register an internal temperature of 155-160 degrees F.