Bacon-Wrapped Meat Loaf

1. Stage

Preheat oven to 350°F. In a small skillet, heat the canola oil over medium-high heat, then add the onion and garlic. Saute, stirring occasionally, until tender, about four to five minutes.

2. Stage

Meanwhile, in a large bowl, whisk together the milk, eggs, Worcestershire sauce, Dijon mustard and hot pepper sauce.

3. Stage

Stir in the onion mixture, saltine crackers, parsley, salt, pepper and thyme. Then crumble the beef, veal and pork into the bowl. Editor's Tip: Handle the mixture as little as possible for a tender meat loaf. Excessive handling can result in a meat loaf that is dense, dry and/or tough.

4. Stage

Mix well. Then, with wet hands, shape it into a single loaf and place onto a greased foil-lined rimmed sheet pan or 13-in.x 9-in. baking dish. Keep in mind that the shape of your meat loaf will impact the overall cooking time. A longer meat loaf with less height will typically cook faster than a shorter meat loaf with more height.

5. Stage

Next, in a small saucepan, combine the sauce ingredients over medium heat. Cook and stir until the sugar is dissolved, and the sauce has thickened slightly.

6. Stage

Spoon 1/2 cup of the sauce over the loaf and spread it evenly over the surface. Then, begin wrapping the bacon slices around the meat loaf, overlapping slightly and tucking in the ends under the meat loaf to ensure complete coverage. If your bacon slices are too long, feel free to trim them to a shorter length. You want just enough so you can tuck the ends under the meat loaf.

7. Stage

Bake, uncovered, for 50 to 55 minutes or until fully cooked in the center. Let stand for 10 minutes before slicing. Warm the remaining 1/2 cup sauce and serve with meat loaf. To make sure your meat loaf is done in the center, use an instant-read thermometer. When it registers 160°, your meat loaf is ready to serve.