Bacon-Wrapped Meatloaf with Brown Sugar Glaze

1. Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Grease a 9x5-inch loaf pan.

2. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; reserve drippings in skillet.

3. Heat drippings over medium-high heat. Add celery; sauté until soft but not browned, about 5 minutes. Set aside.

4. Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and celery in a large bowl; mix well.

5. Crumble beef and pork into bread crumb mixture; combine using your hands, making sure not to overmix. Form into a loaf; place into the prepared pan. Place bacon strips, lengthwise, on top of loaf.

6. Bake in the preheated oven for 30 minutes.

7. Meanwhile, combine ketchup, brown sugar, dry mustard, and 1/2 teaspoon Worcestershire sauce in a small bowl; mix well.

8. Remove loaf from oven; drain any fat bubbling on top and around edges. Continue baking for 25 minutes more. Drain fat again; spoon or brush brown sugar glaze evenly over top. Increase the oven temperature to 400 degrees F (200 degrees C).

9. Continue baking until no longer pink in center, about 20 minutes more. An instant-read thermometer inserted into center should read at least 160 degrees F (70 degrees C). Rest before cutting and serving, at least 10 minutes .

Cook's Notes:

You can add salt to the meat, but pork is naturally salty, and the meatloaf can become a little overpowering if you add too much salt. I recommend only using salt if you make this with all beef; in that case, about 1 1/2 teaspoons work well.

You can add any vegetable instead of or in addition to the celery, like diced onion or carrots.