Heat the oven to 375 degrees. The pan and oven should be ready before you shape the loaf so the mixture goes straight in without sitting too long.

Finely mince the green pepper, onion, and garlic. Small pieces mix in more evenly and keep the finished slices from breaking where larger vegetable pieces would create gaps.

Place the vegetables in a large bowl with the ground beef, eggs, almond flour, cheddar, Parmesan cheese, Worcestershire sauce, salt, and pepper, then mix with your hands just until combined. The mixture should feel tacky and cohesive, not loose or crumbly, and stopping early helps avoid a dense loaf.

Form the meat mixture into a loaf about 7x4 inches and set it in a 9x13 baking dish. A compact shape helps it cook evenly while still giving enough surface area for the bacon and glaze.

Cut the bacon slices in half and drape them over the top of the loaf. The top should be mostly covered so the bacon can baste the meatloaf as it cooks.

Bake for 25 minutes. By the end of this first bake, the loaf will look set around the edges and the bacon will begin to render.

Whisk together the ketchup and Italian dressing, then spoon half of the glaze over the meatloaf. The glaze should spread easily and start coating the bacon in a thin, shiny layer.

Raise the oven temperature to 425 and bake for 10 minutes, then spread the remaining glaze over the top. You should notice a richer aroma from the caramelizing bacon and a deeper color developing on the surface.

Continue baking for 10 to 15 minutes, until the internal temperature reaches 160 degrees. The edges of the glaze should look a little darker and slightly caramelized rather than wet, which is your best visual cue that the finish is right.

Rest the meatloaf for 5 minutes before slicing and serving. This short pause helps the juices settle back into the loaf so your slices stay cleaner and moister.