6 slices White Bread
1 cup whole milk
1kg ground beef Mince and 500g minced pork
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
1 med onion, chopped
Chopped garlic, as much as you like
4 whole Eggs, Beaten
10 slices Thin/regular Bacon
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco to taste.
Pour milk over the bread slices.
Allow it to soak for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, onion, garlic and parsley in a large mixing bowl.
Pour in beaten eggs.
With hands, mix the ingredients until well combined.
Form the mixture into a loaf shape in a smoke proof pan.
It is a very wet meatloaf but firms up nicely as it cooks.
(Line the bottom of the pan with foil to avoid a big mess!) I used a flat sheet pan instead and it probably cooked a little faster than a loaf would.
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together.
Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Spread 1/3 more half way through smoking time.
Save the rest for serving.