Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, diced jalapeños, shredded cheddar cheese, egg, breadcrumbs, chili powder, cumin, salt, and black pepper. Mix gently until just combined, then divide into four equal portions and shape each into a small loaf.
Wrap two slices of bacon around each mini meatloaf, tucking the ends underneath. Place the wrapped loaves on the prepared baking sheet and bake for 25 to 30 minutes until the internal temperature reaches 160°F and the bacon is crisp.
While the meatloaves bake, heat a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the garlic and cook for 1 minute more. Add the rice, diced tomatoes with green chilies, and black beans. Bring to a simmer, then cover and cook for 18 minutes until the rice is tender. Stir in the chopped cilantro just before serving.
Serve each mini meatloaf alongside a scoop of the rice and beans with lime wedges on the side.