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1
Chop 1/4 pound bacon; saute until browned but not crisp, about 8 minutes.
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2
Transfer cooked bacon to paper towels to drain.
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3
Add onion and garlic to pan.
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4
Cover, and cook over low heat, stirring occasionally, until softened, about 10 minutes.
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5
Remove from heat, and set aside.
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6
Heat oven to 375 degrees.
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7
In a medium bowl, whisk together the milk, sour cream, eggs, dry mustard, salt, thyme, Worcestershire sauce, ground pepper and hot pepper sauce.
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8
In a large bowl, combine beef, pork, veal, cooked bacon, onion mixture and milk mixture.
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9
Using your hands, toss lightly to mix.
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10
Add saltines and parsley, and toss lightly again until thoroughly combined.
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11
Line a rimmed cookie sheet with foil; on it, form meat into a domed loaf about 5 inches by 12.
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12
Drape remaining strips of bacon lengthwise over loaf to completely cover.
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13
In a small bowl, combine maple syrup and Dijon mustard.
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14
Paint a thick coat over bacon.
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15
Bake uncovered, until a thermometer inserted into center registers 165 degrees, 1 1/4 to 1 1/2 hours.
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16
If desired, baste occasionally with remaining maple syrup mixture.
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17
Let meatloaf rest about 10 minutes before slicing and serving.
