Keto cheese-burger meatloaf with BBQ mayo

Instructions
Meatloaf
Move the oven rack to the middle position, and preheat the oven to 375°F (200°C). Line a baking tray with tin foil, and place a fitted wire rack on top.
In a large bowl, gently mix together the ground meat, garlic, egg, onion powder, salt, and pepper.

Using your hands, shape the meat mixture into a loaf, approximately 8"x 5" (20 x 13 cm). Create a ditch in the middle of the loaf, by pressing the meat down length-wise and out to the sides (about 2" or 5 cm wide), leaving a 1" (2.5 cm) meat perimeter around the space. Fill with the cheese, and then use the meat edges to spread over the cheese.

Place the meatloaf on the wire rack. Wrap the bacon slices over the loaf width-wise, and tuck the ends underneath. Bake on the middle rack for 50-60 minutes, or until the internal temperature reaches 160-165°F (71-74°C). For crispier bacon, broil for 2-3 minutes. Set aside to rest for 10-15 minutes, before serving. In the meantime, prepare the BBQ mayo and salad.

BBQ mayo & salad
Mix the BBQ mayo ingredients together in a medium-sized bowl, and set aside.
Place the lettuce in a serving bowl, topped with the cucumber ribbons, sliced tomatoes, and onions.
Slice the rested meatloaf and serve with the salad, pickle, and a dollop of the BBQ mayo.

Ingredients

Meatloaf
1½ lbs ground beef or ground turkey
2 garlic cloves, minced
1 large egg, slightly beaten
½ tbsp onion powder
1 tsp salt
1 tsp ground black pepper
4 oz. (1 cup) cheddar cheese, shredded or cubed
6 oz. bacon
BBQ mayo
¼ cup mild chili sauce, sugar-free
½ cup mayonnaise
½ tsp liquid smoke and smoked paprika powder
½ tsp onion powder
½ tsp garlic powder
salt and pepper, to taste
Salad
5 oz. (4 cups) lettuce leaves, whole or chopped
5 oz. cucumber, sliced ribbons
2 (8 oz.) tomatoes, thinly sliced
½ (2 oz.) red onion, thinly sliced
4 (19 oz.) pickles, spears