Ingredients:

  • 1 small Yellow Onion (about 4 oz), finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp Unsalted Butter
  • ½ cup Whole Milk (or heavy cream)
  • ¾ cup Panko Breadcrumbs
  • 2 Large Eggs, lightly beaten
  • 5 lbs Ground Beef (80/20 blend)
  • 5 lbs Ground Pork
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • ½ tsp Dried Thyme
  • 5 tsp Kosher Salt
  • 1 tsp Black Pepper (freshly ground)
  • 12–14 slices Thinly Sliced Bacon
  • ½ cup Ketchup
  • 3 Tbsp Light Brown Sugar (packed)
  • 1 Tbsp Apple Cider Vinegar
  • ½ tsp Smoked Paprika

Instructions:

  1. Prepare the Aromatics & Binder: Melt butter in a skillet over medium heat. Add onion and cook until softened (5–7 minutes). Add garlic and cook for 1 minute. Remove and cool slightly. In a large bowl, combine the milk and Panko breadcrumbs; let stand for 5 minutes. Add the beaten eggs, the cooled onion/garlic mixture, Worcestershire sauce, Dijon, thyme, salt, and pepper to the Panko mixture and whisk until combined.
  2. Mix and Chill: Add the ground beef and ground pork to the binder mixture. Gently combine using your hands or a fork, mixing only until ingredients are just incorporated. Do not overmix. Shape the mixture into a uniform loaf (approx. 9x4 inches) and chill in the refrigerator for 30 minutes to firm up.
  3. Weave the Bacon Lattice: Lay 6–7 slices of bacon vertically, overlapping slightly. Weave the remaining slices horizontally to create a tight, even lattice large enough to cover the meatloaf.
  4. Wrap and Preheat: Preheat the oven to 400°F (200°C). Place the chilled meatloaf onto the center of the bacon lattice. Fold the lattice up and over the loaf, securing the bacon underneath. Place the wrapped loaf on a wire rack set over a baking sheet.
  5. Bake and Glaze: Bake the meatloaf at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes. Prepare the glaze by whisking together ketchup, brown sugar, apple cider vinegar, and smoked paprika. Brush half of the glaze generously over the bacon. Return to the oven for 10–15 minutes until the internal temperature reaches 165°F (74°C).
  6. Rest and Serve: Remove the meatloaf from the oven. Tent loosely with foil and let rest on the rack for 10 minutes before slicing and serving.