-
1
Preheat the oven to 375 degrees F.
-
2
Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
-
3
Lightly beat the eggs in a large bowl.
-
4
Add the ketchup and sour cream and mix.
-
5
Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper.
-
6
Mix in the sausage, breaking it up to season the egg mixture evenly.
-
7
Mix in the ground beef, using your hands to mix gently but thoroughly.
-
8
Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape.
-
9
Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf.
-
10
Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet.
-
11
Bake until the meat registers 160 degrees F, 50 minutes.
-
12
Let rest 10 minutes before slicing.
-
13
Serve with Mustard and Sour Cream Gravy.
-
14
In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes.
-
15
Sprinkle the flour on top of the onions and cook for 1 minute, stirring.
-
16
Turn up the heat to medium-high and whisk in the stock and 1/2 cup water.
-
17
Cook at a simmer, whisking frequently, until the gravy begins to thicken.
-
18
Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce.
-
19
Taste before adding salt and pepper.
-
20
Serve on the meatloaf.
