Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper to prevent sticking.

In a large bowl, combine breadcrumbs and milk and let sit for 1 to 2 minutes until softened.

Add ground beef, eggs, onion, garlic, salt, black pepper, Italian seasoning, and ketchup to the bowl.

Mix gently just until combined. Do not overmix or the meatloaf may become dense.

Bring a large pot of salted water to a boil and cook the macaroni until just al dente.

Drain the macaroni well and set aside.

In a saucepan over medium heat, melt the butter, then whisk in the flour and cook for 1 minute.

Slowly whisk in the milk and cook until the sauce thickens enough to coat the back of a spoon.

Reduce heat and stir in cheddar and mozzarella until fully melted and smooth.

Stir the cooked macaroni into the cheese sauce until evenly coated. Let cool slightly.

On parchment, press the meat mixture into a rectangle about 1 inch thick.

Spoon the mac and cheese filling down the center, leaving space along the edges.

Carefully fold the meat over the filling and seal all edges to fully enclose it.

Wrap the loaf with beef or turkey bacon, tucking the ends underneath.

Bake for about 50 minutes until fully cooked and bacon is lightly crisp. Rest 10 minutes before slicing.