• In a large skillet, cook bacon until crispy. Remove from pan when done and drain on paper towels. When cool, crumble and set aside.
• To the skillet with the bacon fat, add onion and mushrooms. Season with a bit of parsley and black pepper and saute until tender. Set aside to cool slightly.
• Note: If you have a large stand mixer, mixing the meatloaf is a breeze. If not, you can use a large bowl and stir by hand; it's just much easier in the mixer.

  In the large mixing bowl of a stand mixer, add the beef, egg, and half and half. Combine using a lower level of power. Now add the onion/mushroom mixture, 3/4 cup of cheddar and all but a few tablespoons of the bacon bits. [Reserve the rest of the cheese and bacon bits for the top]. Mix and then add the cracker crumbs and garlic salt -- can add in extra black pepper and parsley, if desired. Mix again on low power until everything looks well combined.
• At this point, I dump the meatloaf mixture onto the grill pan that will go on the grill, OR on a nonstick foil lined cookie sheet if I am baking in the oven.

  Shape the meatloaf (I use my hands with plastic gloves) into one large loaf in an oblong oval/square shape.

For Cooking on Big Green Egg

• Prep and preheat Egg to approximately 235°.

  Cook meatloaf on Egg for about 2 hours, until interior temperature of meat reaches 160°. After meat reaches temperature, sprinkle with reserved cheese then bacon bits and close lid for a few minutes. When cheese has melted, remove from grill.

  Place on serving dish and let rest for about 5 minutes.

  Slice up and serve! Enjoy!
  

For Cooking in the Oven

• Preheat oven to 350°.

  Bake for an hour, then check for doneness. Drain any fat from the pan and then sprinkle with reserved cheddar then bacon bits and bake additional 5 minutes, until cheese is melted.

  Place on serving dish and let rest for about 5 minutes.

  Slice up and serve! Enjoy!