This is a Pampered Chef recipe. I have a deep dish baker that I make this in so if you do not have one, you will have to figure out how to adjust cooking times.
8 oz. fresh mushrooms
1 T vegetable oil
6 slices cooked bacon, crumbled
3 slices white sandwich bread, crusts removed
1/2 c 2% milk
1/2 c finely chopped onion
1/4 c finely chopped fresh parsley
1 egg yolk
3 T smoky bbq rub
2 garlic cloves, pressed
1/2 t each salt & coarsely ground black pepper
1 1/2 lbs 85% lean ground beef
1 1/2 c shredded sharp cheddar cheese
1/4 c ketchup
1. Thinly slice mushrooms. Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering. Add mushrooms, cook, and stir 3-4 minutes or until mushrooms begin to brown. Remove skillet from heat. Set aside 1 T of the crumbled bacon. Add remaining bacon to mushrooms; mix well.
2. Meanwhile, cut bread into cubes. In bowl, combine bread, milk, onion, parsley, egg yolk, 2 T of the rub, pressed garlic, salt and black pepper; mix well. Add beef to bread mixture; mix. Place two-thirds of the meat mixture in DEEP COVERED BAKER; form into an 8 1/2 x 4 1/2 in loaf. Gently press down the center of the loaf to create a well. Sprinkle 1/2 c of the cheese in the well. Top with bacon mixture and an additional 1/2 c of the cheese. Place remaining meat mixture over filling; press to seal.
3. Microwave, covered, on HIGH 14-17 minutes or until internal temperature reaches 145 degrees in the center. Carefully remove baker from microwave using oven mitts. Meanwhile, combine ketchup and remaining rub; stir. Brush ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160 degrees in the center. Sprinkle remaining cheese and reserved bacon over top of meat loaf; let stand, covered, 10 minutes before slicing.