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Ingredients:
1 1/2 pounds lean ground beef
Bacon strips
1 minced clove garlic
1/3 cup finely diced onion
1 Tbs fresh chopped thyme
2 cups cubed white bread
1 large egg
1/2 cup barbecue sauce
1 Tbs Dijon mustard
1 cup heavy cream
Salt and pepper

Procedure:
For a 9 x 5-inch loaf pan, use 1 1/2 pounds lean ground beef, but it is a good idea to get all of your knife work done before handling the raw meat.

Add the ground beef to a large mixing bowl and add the minced garlic, finely diced onion, fresh-chopped thyme, the 1/4-inch cubed white bread, egg, barbecue sauce, Dijon mustard, heavy cream and salt and pepper to taste and mix it all to combine.

It will seem a little bit loose but that's okay because it will help keep the meatloaf nice and moist when it is done.

Next, place alternating strips of bacon next to each other crosswise into a 9 x 5-inch loaf pan and overhang opposite sides as you go. Then add the meatloaf mix, fold the overhanging bacon over the top and place the loaf pan into a preheated 350-degree oven on top of a baking tray.

That will take about an hour or maybe a little bit more to bake, and in the meantime mashed potatoes can be made.

Use a thermometer to make sure the inside of the meatloaf is 160 degrees when it is done.