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1
For the glaze: Mix all ingredients in small saucepan; set aside.
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2
For the meat loaf: Heat oven to 350.
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3
Heat oil in medium skillet.
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4
Add onion and garlic; saute until softened, about 5 minutes.
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5
Set aside to cool while preparing remaining ingredients.
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6
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt.
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7
Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl.
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8
(If mixture sticks, add additional milk or yogurt, a couple Tbsp at a time until mix no longer sticks.)
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9
Turn meat mixture onto work surface.
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10
With wet hands, pat mixture into approximately 9-by-5-inch loaf shape.
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11
Place on foil-lined (for easy cleanup) shallow baking pan.
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12
Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
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13
Bake loaf until bacon is crisp and loaf registers 160F, about 1 hour.
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14
Cool at least 20 minutes.
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15
Simmer remaining glaze over medium heat until thickened slightly.
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16
Slice meat loaf and serve with extra glaze passed separately.
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17
Source: Cook's Illustrated
