Preheat oven to 350 degrees F, Line a small baking sheet with parchment paper.

Using a sharp knife - and, ideally, gloves - thinly slice one jalapeno, set aside.

Seed (if desired) and finely chop the remaining jalapeno peppers, add to a medium nonstick skillet, along with the chopped onion and olive oil.

Cook over medium heat, stirring frequently until jalapenos are soft, onions are translucent, and excess liquid has cooked off. Remove from heat, allow to cool.

As the veggies are cooling, beat softened cream cheese together with the cheddar cheese. Set aside.

In a large mixing bowl, combine ground chicken, egg, almond flour, parsley, garlic powder, pepper, and salt. Add the cooled jalapeno mixture, mix well, set aside.

Arrange your bacon in the loaf pan, slightly overlapping each other, with the ends hanging over the sides of the pan. (See post for photos)

Gently pack ⅔ your meatloaf mixture into the bottom and up the sides of the pan, pressing firmly and evenly.

Add your cheese mixture to the center cavity, then top with remaining meatloaf mixture. Be sure to completely encase the cheese, and avoid creating any air pockets.

Once the meat mixture is fully wrapped around the cheese, wrap the ends of the bacon over the filling mixture, press down to secure.

Invert the loaf pan onto the prepared baking sheet, turning out the meatloaf with all of the ends tucked under it. Arrange reserved jalapeno slices on top of the bacon wrapped meatloaf.

Bake for 60-70 minutes, or until the center of the meatloaf registers 165F with a meat thermometer.

Allow to rest for 5 minutes before slicing.

Serve hot, with a drizzle of ranch dressing.