Preheat your oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Alternatively, you can lightly grease a 9x13 inch baking dish if you prefer to free-form the loaf.

Cook the 6 slices of bacon in a frying pan until crispy. Drain on paper towels, then crumble once cooled. Set aside, reserving 2 slices worth of crumbled bacon for the topping.

In a medium bowl, combine the softened cream cheese, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, finely diced jalapeños, 4 slices worth of the crumbled bacon, and thinly sliced green onions. Season with 1/4 tsp salt and 1/4 tsp black pepper. Mix well until all ingredients are evenly distributed.

In a large mixing bowl, combine the ground beef, ground pork sausage, Panko breadcrumbs, beaten egg, milk, finely diced yellow onion, minced garlic, 1 tbsp Worcestershire sauce, 1.5 tsp salt, 1 tsp black pepper, smoked paprika, and ground cumin. Using your hands, mix gently until just combined. Be careful not to overmix, as this can make the meatloaf tough.

Divide the meatloaf mixture into two equal halves. Press one half firmly into the bottom of the prepared loaf pan, forming a shallow well in the center. Carefully spoon the jalapeño popper filling into the well.

Top with the remaining meatloaf mixture, gently pressing and sealing the edges around the filling to completely enclose it. Shape the top into a neat loaf.

Bake the meatloaf in the preheated oven for 45-50 minutes, or until the internal temperature reaches 150°F (65°C).

While the meatloaf is baking, whisk together the ketchup, brown sugar, apple cider vinegar, and 1 tsp Worcestershire sauce in a small bowl to create the glaze.

After the initial baking time, remove the meatloaf from the oven. Spread the prepared glaze evenly over the top of the meatloaf. Sprinkle with the remaining 0.5 cup shredded cheese and the reserved 2 slices worth of crumbled bacon.

Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the cheese is melted, bubbly, and slightly browned.

Once baked, remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before carefully lifting it out (using the parchment paper overhang) and transferring to a cutting board. Resting allows the juices to redistribute, ensuring a moist and flavorful meatloaf.

Slice and serve hot. Enjoy your comforting, spicy, and perfectly cheesy Jalapeño Popper Meatloaf!