Ingredients
- GLAZE
- 1/2 cup ketchup or chili sauce
- 1/4 cup brown sugar
- 4 teaspoons cider or white vinegar
- MEAT LOAF
- 2 teaspoons oil
- 1 onion, chopped
- 2 garlic cloves, minced or pressed
- 2 large eggs
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons W-sauce
- 1/4 teaspoon hot sauce
- 1/2 cup whole milk or plain yogurt
- 2 pounds meatloaf mix (1 pound of ground beef and 1 pound of ground pork)
- 2/3 cup crushed saltine crackers
- 1/3 cup chopped fresh parsley
- 8 slices bacon, or more as needed
Preparation
Step 1
For the glaze, mis all of the ingredients together in a small saucepan; set aside.
For the meat loaf, adjust an oven rack to the middle position and heat the oven to 350. Heat the oil in a medium skillet. Add the onion and garlic; sauté until softened. Set aside to cool while preparing the remaining ingredients.
Mix the eggs, thyme, salt, pepper, mustard, W-sauce, hot sauce, and milk in a medium bowl Add the egg mixture to the meat in a large bowl along with the crackers, parsley, and cooked onion and garlic; mix with a fork until evenly blended and the meat mixture does not stick to the bowl.
Turn the meat mixture on to a work surface. With wet hands, pat the mixture into a loaf shape approximately 9 x 5 inches. Place on a foil-lined rimmed baking sheet. Brush with half of the glaze, then arrange the bacon slices crosswise over the loaf, overlapping them slightly, to completely cover the surface. Tuck the bacon ends underneath the loaf.
Bake the loaf until the bacon is crisp and the internal temperature of the loaf registers 160 degrees on an instant-read thermometer, about 1 hour. Cool for at least 20 minutes. Simmer the remaining glaze over medium heat until thickened slightly. Slice the meat loaf and serve, passing the remaining glaze separately.