Bacon Chili Cheeseburger Meatloaf

1 (12 ounce) package center-cut smoked bacon, diced

1 sweet onion (such as Vidalia®), chopped

½ cup ketchup

2 tablespoons chili powder

2 tablespoons ancho chile powder

1 tablespoon Worcestershire sauce

1 teaspoon ground cumin

1 teaspoon salt

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

2 pounds ground sirloin

4 ounces shredded extra-sharp Cheddar cheese

4 ounces shredded pepper jack cheese

2 eggs, beaten

1 cup bread crumbs

1 serving cooking spray

½ cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1 teaspoon ground ancho chile pepper

Cook and stir bacon in a large skillet over medium heat until bacon is translucent and beginning to brown, about 5 minutes; stir in onion and continue cooking and stirring until bacon is browned and sweet onion is translucent, about 5 more minutes.

Mix 1/2 cup ketchup, 2 tablespoons chili powder, 2 tablespoons ancho chile powder, 1 tablespoon Worcestershire sauce, cumin, salt, black pepper, and garlic powder in a large bowl. Mix in ground sirloin, bacon-onion mixture, Cheddar cheese, pepper jack cheese, eggs, and bread crumbs until thoroughly combined. Form the mixture into a loaf shape and refrigerate 1 hour.

Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil and spray the foil with cooking spray.

Place loaf into the prepared baking dish. Mix 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground ancho chile in a bowl. Spread the mixture over the loaf.

Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, 1 hour and 5 minutes to 1 hour and 15 minutes. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).