Loading even more healthy fats into meatloaf is a sure fire way to have the whole family lapping up every last slice!
Preheat the oven to 180C / 356F and grease a loaf tin (or use a silicone one!)
Line the loaf tin with the bacon rashers overhanging the sides, slightly overlapping and trying to avoid any gaps. This helps keep the meatloaf really moist.
In a small frying pan, add the olive oil and saute the onion and garlic paste until the onion is soft and translucent. Place in a large mixing bowl.
Add the mince meat and all remaining ingredients, excluding the tasty cheese rectangle. Mix with your hands until just combined and the egg is evenly distributed.
Press half of the meat mixture into the loaf tin and then put the cheese rectangle in the middle. Top with remaining meat mixture and press firmly into the tin. Wrap the bacon edges over the top and press down into the meat thoroughly.
Bake in the oven for 40 - 45 minutes until it reaches 65 degrees internally.
Turn the oven up to 200 degrees and let the meatloaf stand for 5 minutes. Drain any excess liquid, then flip onto a baking sheet lined with baking paper and return to the oven for a further 10 - 12 minutes until the bacon is crisped to your liking and it has reached 70 degrees internally.
Serve immediately, or for lunch the next day!