Meatloaf with pork wrapped in bacon

Ingredients:

• 900 g of minced pork
• 450 g pork bratwurst sausage, casing removed and crumbled
• 8 slices of bacon
• 1 tbsp. vegetable oil
• 0.5 medium-sized white onion, finely chopped
• 2 medium cloves garlic, finely chopped
• Leaves from 4 sprigs of thyme
• 2 large eggs
• 0.5 cups well-stirred low-fat buttermilk
• 2 tbsp mustard
• 1 tbsp Worcestershire sauce
• 1 teaspoon of salt
• 0.5 tsp ground black pepper
• 1 cup crushed saltine crackers (about 20)
• 0.25 cup finely chopped parsley

Preparation:

1. Preheat the oven to 200°C and position a rack in the upper third. Line a baking sheet with foil and set aside.
2. Heat oil in a medium skillet over medium heat. When hot, add the onion, garlic, and thyme and sauté until softened, about 3 minutes; set aside.
   
   In a large bowl, combine the eggs, buttermilk, mustard, Worcestershire sauce, salt, and pepper. Whisk until evenly combined. Add the onion mixture, ground pork, sausage, crackers, and parsley. Mix thoroughly.
3. Wet your hands and place the meat on the prepared baking sheet. Form the meat into a 22 x 12 cm (9 x 5 in) roll. Place the bacon on top of the ground meat and bake until a meat thermometer inserted into the center registers 160°F (70°C), about 55-65 minutes. Remove from the oven and let cool for 10-15 minutes before slicing and serving.
   
   Recipe Meat loaf with glaze, with the addition of vegetable caviar.