Instructions
Prep: Preheat the oven to 350°F (convection ovens to 320°F). Line a 9×5 inch loaf pan first with parchment paper and then with ⅔ of the bacon, leaving an overhang. OR line a rimmed baking sheet with baking parchment and lay ⅔ of the bacon on top if you want to bake without a pan.
Make meat mix: Mix ground beef, eggs, breadcrumbs, onion, mustard and spices in a large bowl (I use a handheld mixer with the hook attachment to do this).
Shape meatloaf: Shape a long log with ⅔ of the meat mixture and fit it inside the loaf pan (OR on top of the bacon on the baking sheet, if baking without a loaf pan). Make a crease down the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining ⅓ of bacon. Spread with ⅓ of the barbecue sauce.
Bake: Bake in the middle of the preheated oven for 40 minutes. Spread with another ⅓ of the barbecue sauce. Continue baking for another 20 minutes, then spread with the remaining sauce right as it comes out of the oven. Allow the meatloaf to rest for 5-10 minutes before slicing. If you baked in a loaf pan, VERY CAREFULLY drain it before removing from the pan (depending on your meat/bacon, a lot of juices can accumulate).
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