Preheat oven to 350*. Prepare 9x13 baking dish by lining it with aluminum foil to make cleanup easier. A baking rack may also be placed in the dish to keep drippings away from the meatloaf.
Heat oil in skillet. Saute onion and garlic until soft. Set aside.
Mix remaining ingredients (except cheese) in a large bowl. Mix well. Add 1-2 more tablespoons of milk if the mixture sticks to bowl.
Place 1/2 meat mixture into a loaf pan. Pat into pan, pushing the center lower than the sides, creating a kind of bowl or trough. Place cheese into the center. Put remaining 1/2 meat mixture on top of cheese, making sure to seal the meat around the cheese. (This can also be done freehand, instead of using a loaf pan.)
Turn pan over onto work surface so loaf is released. Arrange bacon slices, crosswise, over loaf. Overlap slightly and tuck the ends under to prevent curling.
Place into foil lined baking dish and bake about an hour, until bacon is crisp and the internal temp is 160 degrees.