Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, crushed saltine crackers, milk, chopped onion, and 1/4 cup BBQ sauce until evenly mixed.

Shape the mixture into a loaf on a baking sheet. Lay 4 bacon slices across the top of the loaf, tucking the ends underneath.

Bake the meatloaf for 45 minutes. Remove it from the oven, spread the remaining 1/4 cup BBQ sauce over the top, and return it to the oven for 15 more minutes until the bacon is crisp and the internal temperature reaches 160 degrees.

While the meatloaf bakes, pierce the russet potatoes several times with a fork and place them directly on the oven rack or on a separate baking sheet. Bake for 50 to 60 minutes until tender.

Slice the remaining 4 bacon slices into small pieces and cook them in a skillet until crisp, then drain on paper towels. Split the baked potatoes open and fluff the insides with a fork.

Top each potato with 1/2 tablespoon butter, cheddar cheese, sour cream, the cooked bacon pieces, and sliced green onions. Slice the meatloaf and serve it with the loaded potatoes.