6stripsbaconplain, applewood smoked, maple or your choice
Combine all glaze ingredients in a small saucepan.
Simmer over medium-low heat until reduced by half. Cover and keep warm.
Heat the oil in a skillet over medium heat. Saute the onions in the oil for 3 to 5 minutes until they begin to turn translucent. Add the garlic and saute another minute or so until the garlic is soft. Do not overcook. It's better to undercook a little so the cooking finishes in the oven. Remove from heat and let cool.
Place all the meatloaf ingredients except the bacon in a large bowl.
With your hands, combine everything well. Do not overwork; the meat should still look like ground meat, not a paste.
Line a 9x13 baking pan with aluminum foil. Form a loaf with the meat approximately 7x11 inches in the pan, leaving at least an inch between the loaf and the pan on all sides for even cooking.
Brush the loaf with half the glaze.
Place the bacon strips in a single layer to cover the loaf.
Place in a preheated 375 F oven and bake for 50 to 60 minutes. Use an instant-read thermometer to ensure that the internal temperature at the thickest part of the loaf is 160 F. Do not cook longer; overdone meatloaf is very tough.
Remove from oven, cover and let rest for 20 minutes. Slice and serve with the rest of the glaze on the side.
Substitute 1/2 cup ketchup for the tomato-basil soup in the glaze, then just heat the mixture through instead of reducing it.
Typical sides are mashed potatoes and green beans.