Cook the sweet potato following your favorite method*, then let it cool, peel and mash it with a fork.
Steam the Brussels sprouts until cooked but still slightly firm. Let them cool completely and then slice them really thin, preferably with the slicing disc of your food processor.
Melt 1 or 2 tablespoons of ghee in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes. Add chopped mushrooms and cook until soft, about 3 minutes. Set aside to cool.
Add all the ingredients listed under “meat layer” to a large mixing bowl and knead well with your hands until well combined.
Dump that mixture right in the middle of the parchment paper lined baking sheet and, with your fingers, spread the meat as evenly as possible to form a perfect 8” x 13” rectangle.
Spread the sweet potato puree thinly and evenly across the meat, then arrange the shaved Brussels sprouts over that layer of sweet potatoes. Finish with the onion and mushrooms mixture.
Using the parchment paper for support and starting at one of the shortest ends, delicately roll the meat onto itself, as tightly as you can. Peel the parchment paper off as you go.
Delicately transfer your meatloaf to the loaf pan taking care to place the seam underneath. Shape the top nicely and arrange the bacon strips on a diagonal across the loaf.
Bake uncovered in a 375°F oven for about 45-50 minutes. Remove from oven, drain excess liquid and return the loaf to the oven for 10 minutes or until the top is golden brown and the bacon looks nice and crispy. Kill the heat, crack the oven door open and let your meatloaf rest for 10-15 minutes.
Remove from oven, slice and serve.
*I like to cut mine in half, sprinkle with salt, pepper and a few dried herbs, drizzle with a little bit of olive oil then put both halves back together, wrap in aluminum foil and bake in a 450°F oven until soft, about 35-45 minutes, depending on the size of the potato.