• Heat oven to 350°F and adjust oven rack to middle position. Line a rimmed baking sheet with foil. Spray a metal rack with non-stick cooking spray and set it over the baking sheet.

For the Topping:

• Whisk all topping ingredients together in a medium mixing bowl; set aside.

For the Meatloaf:

• Par-cook the bacon in a large skillet set over medium heat just until the fat is rendered out, 5-7 minutes. The bacon should be pliable and not brown or crispy at all. Transfer bacon to a paper towel-lined plate for a few minutes, then place it in the bowl of a food processor fitted with the
• chopping blade. Pulse the bacon until it is coarsely ground, 30-60 seconds; set aside.
• Discard all except 2 tablespoon rendered bacon fat from the skillet and set the pan over medium-low heat. Add the diced onion to the bacon fat and cook, stirring often, until onion is translucent and has softened, about 4-6 minutes. Add minced garlic, stir and cook 30 seconds.
• In a large bowl, mix together the cooked onion/garlic mixture, milk, ketchup, Worcestershire Sauce, Dijon mustard, oats, eggs and black pepper. Let mixture rest for 2 minutes.
• In a different large bowl, combine the chopped bacon and ground chuck, mix just until combined.
• Pour the liquid mixture over the meat mixture and mix just until ingredients are incorporated. Try not to over-work the mixture or the meatloaf will be a little tough.
• Divide the mixture into two equal sections and shape each half into a loaf approximately 8x5x3-inches. Set the loaves on the prepared rack (set over the baking sheeand reshape, if needed.
• Pour half the topping mixture over each meatloaf. Cook at 350°F for 50-65 minutes or until the internal temperature reads 160°F, on an instant-read meat thermometer, and the juices run clear. Note – If the topping is browning too quickly after 25 minutes, tent the loaves with foil (don’t wrap tightlto prevent burning.
• Transfer loaves to a cooling rack and let rest 10-15 minutes before slicing.
• Enjoy!