In a skillet, fry the bacon until it's crisp. Let it drain on paper towels, crumble when cooled, and set aside.

Using the same pan with the bacon drippings, sauté the chopped mushrooms and onion. Add a pinch of parsley and pepper. Cook until softened, then set aside to cool slightly.

In a large mixing bowl, add ground beef, the egg, and half and half. Mix on low power to combine.

Stir in the sautéed onion-mushroom mixture, ¾ cup of grated cheddar, and most of the crumbled bacon. Add cracker crumbs, garlic salt, and extra black pepper if desired. Mix well until evenly combined.

Transfer the meat mixture to a baking pan lined with nonstick foil or a grill pan. Shape it into an oval or square loaf with your hands.

For the grill: Preheat your smoker or grill to 235°F. Grill the meatloaf for 2 hours until its internal temperature reaches 160°F. Top with remaining cheese and bacon bits, close the grill, and let the cheese melt. Let the meatloaf rest for 5 minutes before slicing.

For the oven: Preheat the oven to 350°F. Bake the meatloaf for 1 hour. Drain excess fat and top with remaining cheese and bacon bits. Bake for an additional 5 minutes to melt the cheese. Let the meatloaf rest for 5 minutes before slicing.