Instructions

1. Preheat oven to 350 degrees.
2. Cook the bacon in a large skillet until crisp. Remove to a paper towel lined plate to drain and cool. Drain off all but 3 tablespoons of the bacon drippings from the skillet. Add the onions to the skillet and cook for 5 minutes until lightly browned and softened. Add garlic, stir and cook 1 minute longer.
3. Stir the tomato paste into the onion mixture, then add Worcestershire sauce, chicken broth, salt, pepper and stir to combine. Remove from the heat and let cool.
4. Add the meatloaf mix to a large bowl. Chop the bacon into small pieces, reserving 2 tablespoons to go on top of the meatloaf. Add the chopped bacon, eggs, cheddar cheese, breadcrumbs and the cooled onion mixture into the bowl and mix until combined.
5. Form the mixture into a loaf and place onto a rimmed baking sheet lined with aluminum foil. Bake for 25 minutes then remove from the oven and add the reserved 2 tablespoons of crumbled bacon to the top of the meatloaf.
6. Place back into the oven for 20 minutes until the center of the meatloaf is no longer pink. Let the meatloaf rest, tented with foil, for 10 minutes before slicing.