Preheat the oven to 375 degrees F.

Place the bacon onto a large piece of parchment paper. Weave the bacon. Under, over, under, over to make it look like a checker board. Lift the parchment with the square of weaved bacon into a 9 by 5 inch meatloaf pan.

Mix together ground beef, mushroom, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bacon in the pan and up the sides of a loaf pan, leaving a well in the middle.

In another large bowl, combine the cream cheese, 1 cup Cheddar cheese, jalapeno peppers and garlic salt. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal.

Fold the bacon in a weave over the meatloaf mixture. Pull the meatloaf out of the pan and place it on a wire rack over a baking sheet with edges (to catch the baking grease).

Place it in the oven to cook for 35 to 45 minutes or until bacon is crisp on the outside and meatloaf is cooked through.

Remove from oven and allow to rest for 15 minutes before slicing.

Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for a few minutes or until warmed through