Maple-Glazed Meatloaf

• 3/4 pound sliced smoked bacon
• 1 cup finely chopped onion
• 3 cloves garlic, peeled and chopped
• 1/4 cup milk
• 1/4 cup sour cream or plain yogurt
• 2 large eggs
• 1 tablespoon dry mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground pepper
• Dash of hot pepper sauce
• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1/2 cup crushed saltines
• 13 cup finely chopped parsley
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard

1. Chop 1/4 pound bacon; saute until browned but not crisp, about 8 minutes.
2. Transfer cooked bacon to paper towels to drain.
3. Add onion and garlic to pan.
4. Cover, and cook over low heat, stirring occasionally, until softened, about 10 minutes.
5. Remove from heat, and set aside.
6. Heat oven to 375 degrees.
7. In a medium bowl, whisk together the milk, sour cream, eggs, dry mustard, salt, thyme, Worcestershire sauce, ground pepper and hot pepper sauce.
8. In a large bowl, combine beef, pork, veal, cooked bacon, onion mixture and milk mixture.
9. Using your hands, toss lightly to mix.
10. Add saltines and parsley, and toss lightly again until thoroughly combined.
11. Line a rimmed cookie sheet with foil; on it, form meat into a domed loaf about 5 inches by 12.
12. Drape remaining strips of bacon lengthwise over loaf to completely cover.
13. In a small bowl, combine maple syrup and Dijon mustard.
14. Paint a thick coat over bacon.
15. Bake uncovered, until a thermometer inserted into center registers 165 degrees, 1 1/4 to 1 1/2 hours.
16. If desired, baste occasionally with remaining maple syrup mixture.
17. Let meatloaf rest about 10 minutes before slicing and serving.

bacon, onion, garlic, milk, sour cream, eggs, mustard, kosher salt, thyme, worcestershire sauce, freshly ground pepper, pepper sauce, ground beef, ground pork, ground veal, saltines, parsley, maple syrup, mustard

Taken from cooking.nytimes.com/recipes/11858 (may not work)