• In a large skillet, fry the bacon until crispy. Remove and drain on paper towels. Once cool, crumble and set aside.
• In the same skillet with the bacon fat, sauté the onion and mushrooms. Season with parsley and black pepper, cooking until tender. Allow to cool slightly.
• If using a large stand mixer, mixing is easier; otherwise, use a large bowl to stir by hand. In the mixer bowl, combine beef, egg, and half and half on low power. Add the onion and mushroom mixture, ¾ cup of cheddar, and most of the bacon bits (save some cheese and bacon bits for the topping). Mix in the cracker crumbs and garlic salt. Add extra black pepper and parsley if desired. Mix until well combined.
• Transfer the meatloaf mixture onto a grill pan for grilling or a nonstick foil-lined baking sheet for oven baking. Shape the mixture into a large oblong oval/square loaf.

For Cooking on Big Green Egg:

• Prep and preheat the Egg to around 235°F. Cook the meatloaf for about 2 hours, until the internal temperature reaches 160°F. Sprinkle with the reserved cheese and bacon bits, close the lid until the cheese melts. Remove from the grill, place on a serving dish, and let rest for 5 minutes before slicing and serving.

For Cooking in the Oven:

• Preheat oven to 350°F. Bake the meatloaf for an hour, then check for doneness. Drain any fat, sprinkle with reserved cheese and bacon bits, and bake for another 5 minutes until the cheese melts. Place on a serving dish, let rest for 5 minutes before slicing and serving.