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Bacon-wrapped meatloaf (Boston Globe, February 25, 2009)

1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 Spanish onion, chopped
3/4 cup panko (bread crumbs)
2 eggs
1 cup ketchup
1/2 cup milk
1/2 cup chopped fresh parsley
2 cloves garlic, very finely chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
2 teaspoons kosher salt
1 teaspoon cayenne pepper
8 thick slices bacon

1. Set the oven at 350 degrees.

2. In a large bowl, combine the beef, pork, onion, panko, eggs, ketchup, milk, parsley, garlic, Worcestershire, hot sauce, salt, and cayenne. With your hands, work the mixture until thoroughly combined.

3. Lay a 16-by-12-inch piece of plastic wrap lengthwise on your work surface. Arrange the bacon strips vertically on the plastic, slightly overlapping. Turn the meat out onto the bacon and form into a loaf shape with your hands by pressing the loaf lengthwise along the bacon first, and then shaping the sides. Use the sides of the plastic to wrap and press the bacon around the loaf. Transfer the loaf to a rimmed baking sheet and flip it over. Gently remove the plastic wrap.

4. Bake the meatloaf for 60 to 70 minutes or until it is firm to the touch and the bacon starts to brown. For extra-crisp bacon, place the meatloaf under the broiler for 2 to 3 minutes, watching it carefully. Set aside for 10 minutes. Use a serrated knife to cut into slices.