Put meatball ingredients in a bowl and mix well until combined
Separate mixture into 6 even balls
Choose a glass or cup that has continuous width , turn upside down and cover with glad wrap (this is to make it easier to remove mince)
Take one mince ball and mould over base of glass making an indent for filling
Wrap a rasher of bacon around mince and secure with kitchen twine
Remove meatball and place on tray, repeat with other meatballs
Refrigerate for at least 2 hours or freezer for 15 minutes to firm mince back up
Put filling ingredients in a bowl and mix well
Place mince casings into slow cooker and evenly share filling mixture
Cook for 3 1/2 hours on low
Crack 1 egg into each meatloaf and sprinkle with cheese
Cook for 1/2 hour on low or until egg to your liking