Heat the oven to 400°F and line a rimmed baking sheet with foil. Lay the bacon in a single layer with no overlapping and bake 15 to 20 minutes, until as crisp as you like, then drain it on a paper towel-lined plate. Or cook it in a 12-inch skillet until crispy and drain it the same way. Once cool, crumble the bacon. Set aside 1/3 cup for the filling and keep the rest for topping.

Heat the oven to 375°F. Lightly grease a loaf pan or line a baking sheet with parchment paper.

In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, salt, pepper, smoked paprika, cumin and chili powder. Mix with your hands until just combined.

In a separate bowl, mix the softened cream cheese, cheddar, the 1/3 cup crumbled bacon and the 2 diced jalapenos until evenly combined.

Spread half of the meat mixture into the prepared pan, forming a base with a shallow trench in the center. Fill the trench with the cheese mixture and top with some of the sliced jalapeno. Cover with the remaining meat mixture, sealing the edges so the filling is enclosed.

Bake 55 to 65 minutes, until an instant-read thermometer inserted in the center reads 160°F. Carefully drain any excess grease.

While the meatloaf bakes, stir together the sour cream, mayonnaise, buttermilk, lime juice, diced jalapeno, cilantro, garlic powder, onion powder, cumin, salt and pepper. Refrigerate until ready to serve.

Let the meatloaf cool 10 minutes. Plate it, drizzle with the creamy jalapeno sauce and top with the reserved bacon, cilantro and the rest of the sliced jalapeno. Serve warm.