Preheat oven to 350°F. In a small bowl, combine milk and pork rind crumbs and let sit for 2-3 minutes to soften.

In a large bowl, combine ground beef, diced onion, 2 diced jalapeños, eggs, garlic powder, chili powder, paprika, salt, and black pepper. Add the milk and pork rind mixture and mix gently until just combined.

Take half of the meat mixture and shape into a rectangle on a tinfoil-lined sheet pan.

Press down the center of the meat to create a well for the cream cheese, leaving 1 inch of space around all edges.

Place the cold sliced cream cheese into the indentation.

Top with remaining meat mixture, pressing down and sealing the edges completely to enclose the filling.

Brush entire meatloaf with sugar-free ketchup.

Slice bacon strips in half to create 10 pieces. Layer on top of meatloaf and along the sides, slightly overlapping.

Place sliced jalapeño rounds on top of the bacon.

Bake at 350°F for 1 hour, then increase temperature to 425°F and bake for 10 more minutes or until bacon is crispy and internal temperature reaches 160°F.

Let rest for 10-15 minutes before slicing.