In a 4-inch loaf pan, lay in strips of bacon, press them against the wall of the pan, allowing the ends of each piece to drape over the sides. At the ends of the pan, lay in additional slices of bacon, allowing one end to drape over the side. Carefully load the pan with your meatloaf mixture and press the filling into the pan to force out any air pockets. Fold over bacon ends to seal the meatloaf in the pan and place in a 375ºF oven for 1 hour or until center of loaf reaches 160 degrees when poked with a thermometer.
Once desired temperature has been reached, remove pan from oven and allow it to cool. Once 4x4 is cooled you can turn it out onto a cutting board and slice your portions. To serve, warm a indoor griddle or large sauté pan with 1 tablespoon bacon fat and sear each slice of meatloaf till a nice crust forms, flip and sear the other side, about 2-3 minutes on each side. Smother with Chipotle Bacon Red Eye Gravy.
Chipotle Bacon Red Eye Gravy:
Heat a medium skillet over medium heat. Cook bacon until browned, about 5 minutes. Reduce heat to medium-low, add shallots and cook until translucent. Sprinkle flour over the pan drippings. Cook and stir for 2 minutes. Increase heat to medium-high and add minced chipotle, adobo sauce and ketchup; pour coffee into the pan. Cook and stir until combined and thickened. Season to taste and keep hot until ready to serve.