• Heat the 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.
  ½ cup ketchup, ½ cup barbecue sauce, 1/3 cup dark brown sugar, ¼-½ teaspoon crushed red pepper, 1 tablespoon cider vinegar

For the Meatloaf:

• Par-cook the bacon in a large skillet over medium heat just until the fat is rendered out, about 5-7 minutes. The bacon should be pliable and not brown or crispy at all.
  12 ounces thick-cut bacon
• 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, for about 30-60 seconds. Set aside.
• Discard all except 2 tablespoons 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 for 30 seconds.
  1 medium yellow onion, 2 garlic cloves
• In a large bowl, mix together the cooked onion/garlic mixture, milk, ketchup, Worcestershire Sauce, Dijon mustard, oats, eggs and black pepper. Let the mixture rest for 2 minutes.
  1/3 cup whole milk, ½ cup ketchup, 2 teaspoons Worcestershire Sauce, 1 teaspoon Dijon mustard, ¾ cup quick oats, 2 large eggs, ½ teaspoon ground black pepper
• In a different large bowl, combine the chopped bacon and ground chuck. Mix until combined.
  2½ pounds ground chuck
• Pour the liquid mixture over the meat mixture and mix 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 sheet and 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 tightly to prevent burning).
• Transfer loaves to a cooling rack and let rest 10-15 minutes before slicing. Enjoy!