Cook bacon in a large skillet over medium-high heat until very crisp and fat has rendered, 8 to 10 minutes. Add onion, celery, bell pepper, and jalapeno and cook, stirring frequently, until vegetables are very soft and lightly caramelized, about 10 minutes. (Don't cut this short; it is important that the veggies are very, very soft.) Add garlic, thyme, Essence, salt, 1 teaspoon black pepper, and cayenne and cook for 2 minutes. Add green onions and parsley, stir to combine, and transfer to a plate to cool.
Preheat oven to 375 degrees.
In a large bowl, using your hands, gently crumble ground beef and pork sausage into small pieces. Add cooled vegetable mixture and breadcrumbs. In a separate bowl, combine eggs and heavy cream and pour over meat. Working very gently and taking care not to overwork the meat, fold ingredients together until thoroughly blended. Place meat mixture into a small, low-sided baking dish or 1 ½-quart low-sided oval gratin dish and shape into a wide loaf shape.
In a small bowl, combine chili sauce, dark brown sugar, Worcestershire, and remaining teaspoon black pepper and stir to blend. Pour chili sauce mixture over meatloaf and spread to coat evenly. Transfer meatloaf to oven and bake, uncovered, until a meat thermometer inserted into center registers 160 degrees, about 1 hour. Remove from oven and allow to cool briefly before slicing. Spoon off any accumulated fat drippings before serving, if desired.