Classic American Saltine & Bacon Meatloaf

Pre-heat oven to 350º F.

In a large bowl, whisk together...

• 1/2 cup milk
• 2 large eggs
• 1 tbsp Worcestershire sauce

Then stir in and let sit for 5 minutes to soak up the liquid...

• 1 sleeve finely crushed saltine crackers

Note: This step helps create a "panade" that serves to keep the meatloaf moist.

Add to the bowl and mix in gently until just combined...

• 2 lbs ground beef (80/20)
• 1 small onion, finely diced
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Note: If you overwork the mix, you can end up with a tough, rubbery loaf.

Line a rimmed baking sheet with foil or parchment then shape the meat into a 9x5" loaf in the center of the pan.

Create a ketchup glaze by mixing together...

• 1/2 cup ketchup
• 3 tbsp brown sugar
• 1 tsp dry mustard

Brush half the glaze over the sides and top of the loaf. Then form a mesh overlay on top of the loaf with...

• 6 strips of bacon

Tuck each edge of the bacon under the side of the loaf, securing it in place during baking. Place the loaf in the pre-heated oven.

Note: You can optionally line the edge of the loaf pan with potatoes or carrots tossed in olive oil, salt and pepper for a tasty roasted vegetable side to go with your entree — a convenient way to kill two birds with one stone.

After 45 minutes, remove the loaf from the pan and brush with the remaining half of your glaze. Then return to the oven for an additional 20-30 minutes or until internal temp is 160º F.

Let loaf rest for 15 minutes before slicing to help keep it from falling apart.