Directions 11 steps | 90 Minutes
Preheat the oven to 350°F. Line a sheet pan with aluminum foil, shiny side down. Line a metal cooling rack with aluminum foil, poking holes with a chopstick where the meatloaf will be. The holes will help drain the fat from the meatloaf.
In a small frying pan over medium-low heat, cook the onion and garlic until softened, about 5 minutes. Set aside.
Make the glaze. In a small saucepan over medium-low heat, whisk together the ketchup, brown sugar, vinegar, smoked paprika and mustard. Cook until the glaze is slightly thickened, about 3-5 minutes.
In a large mixing bowl, add the reserved onion and garlic, eggs, Italian seasoning, red pepper flakes, salt, pepper, milk, mustard, Worcestershire sauce, pork, beef, parsley and breadcrumbs.
Using your hands, lightly mix the ingredients together until well combined.
Form a 9x5-inch meatloaf on top of the prepared wire rack.
Using a silicone brush, brush the meatloaf with the meatloaf glaze.
Layer the bacon slices, crosswise, tucking the ends under the loaf. Bake the meatloaf for 30 minutes.
Remove from the oven and brush on more glaze. Bake for another 30 minutes or until the center of the meatloaf reads 160°F on an instant-read thermometer.
Let cool for 15-20 minutes before slicing.
Garnish with fresh parsley and serve with a side of steamed vegetables and mashed potatoes. Enjoy!