Preheat and Prep: Preheat your oven to 400°F (200°C). Line a standard 9x5-inch loaf pan with strips of bacon, draping them across the width of the pan so the ends hang over the sides.

Season the Beef: In a large mixing bowl, combine the 2 lbs of ground beef with the salt. Mix by hand until the salt is evenly distributed, being careful not to overwork the meat. Divide the mixture into two equal 1 lb portions.

Build the Base: Press the first 1 lb portion of beef into the bottom of the bacon-lined loaf pan. Use your fingers to create a "groove" or "cradle" in the center, pushing the meat slightly up the sides of the pan.

The Filling (Optional Steps included): * Sprinkle 1 teaspoon of pork panko into the beef cradle.

Lay one strip of bacon over the panko.

Spread the entire package of Boursin cheese evenly over that bacon strip.

Cover the cheese with another strip of bacon and sprinkle with the remaining 1 teaspoon of pork panko.

Seal the Loaf: Place the remaining 1 lb of salted ground beef on top of the filling. Press down firmly around the edges to seal the top layer of beef to the bottom layer, ensuring the cheese is fully encased.

Wrap: Fold the overhanging bacon ends over the top of the beef in your preferred pattern (straight across or a lattice weave) to fully enclose the meatloaf.

Bake: Place the loaf pan on the center rack of the oven. Bake at 400°F for 70–80 minutes. The meatloaf is done when the bacon is crispy and the internal temperature of the beef reaches 160°F (71°C).

Rest and Serve: Let the meatloaf rest in the pan for 10 minutes before slicing. This allows the cheese to set slightly so it doesn't run out immediately.

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in a skillet or air fryer to maintain the bacon's texture.