INGREDIENTS:
For the meatloaf:
1 1/2 pounds ground beef (preferably 80/20 for optimal moisture and flavor)
1/2 pound ground pork
1 cup bread crumbs
1/2 cup whole milk
2 large eggs
1 cup grated cheddar cheese
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
8 slices smoked bacon
For the topping:
1/2 cup ketchup

INSTRUCTIONS:
Preheat oven: Preheat oven to 350°F (175°C). Line a baking sheet with aluminum foil and set aside.
Make the breadcrumb mixture: In a small bowl, combine the breadcrumbs and whole milk. Let them soak for a few minutes until the breadcrumbs have absorbed the milk and are soft.
Combine the meatloaf ingredients: In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, grated cheddar cheese, minced onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix well until all ingredients are fully combined.
Shape the meatloaf: Transfer the meat mixture to the prepared baking sheet. Form into a loaf, making sure it is firm and even.
Wrap the meatloaf: Place the bacon slices on top of the meatloaf, tucking the ends underneath to secure. Make sure the bacon covers the entire surface of the meatloaf for optimal flavor and moisture retention.
Mix the topping: In a small bowl, combine the ketchup, brown sugar, and apple cider vinegar. Stir until the sugar is completely dissolved and the mixture is smooth.
Apply the topping: Brush half of the ketchup mixture over the bacon-wrapped meatloaf. Reserve the remaining topping for later use.
Bake the meatloaf: Place the pan in the preheated oven and bake for 1 hour. After the first 30 minutes, remove the meatloaf from the oven and brush with the remaining ketchup mixture.
Continue baking for an additional 30 minutes, or until the internal temperature of the meatloaf reaches 160°F and the bacon is crispy.
Resting the Meatloaf: Once the meatloaf is fully cooked, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute, resulting in a moist and flavorful meatloaf.
Carve and Serve: Carefully transfer the meatloaf to a serving platter. Cut into thick pieces and serve warm.
Tips for Success:
Meat Blend: Using a blend of ground beef and ground pork adds a rich depth of flavor and keeps the meatloaf moist.
Cheese Distribution: The shredded cheddar cheese melts evenly throughout the meatloaf, adding a delicious cheesy surprise to every bite.
Bacon Wrap: Make sure the bacon slices overlap slightly to completely envelop the meatloaf, preventing it from drying out while cooking.
Resting Period: Letting the meatloaf rest before slicing helps it retain its shape and juiciness.

1/4 cup brown sugar, packed
1 tablespoon apple cider vinegar