Ingredients
2 lb. 90 percent lean ground beef
1 small onion, minced (about 1 c.)
1 small stalk celery, minced (about 1/2 c.)
1 small carrot, minced (about 1/2 c.)
1 c. finely ground bread crumbs
1/2 c. French’s Honey Mustard Dipping Sauce, divided
1/4 c. freshly chopped parsley
2 large eggs
1/2 tsp. garlic powder
1 tbsp. Worcestershire sauce
1 tbsp. kosher salt
1/2 tsp. freshly ground black pepper
12 to 14 thinly sliced bacon
Preparation
Step 1Preheat oven to 375°. In a large bowl, combine beef, onion, celery, carrot, bread crumbs, ¼ cup honey mustard, parsley, eggs, garlic powder, Worcestershire sauce, salt, and pepper. Mix together using your hands. Step 2Transfer mixture to a 9"-x-13" baking dish and form into a 6"-x-12" loaf in the center of the dish. Arrange 6 slices bacon across the loaf and weave remaining 6 slices over and under each other in a crisscross formation. Tuck in overhanging bacon ends below the loaf. Brush loaf with some of the remaining honey mustard. Step 3Cook meat loaf until bacon is crispy and beef is cooked through, glazing every 20 to 30 minutes with more honey mustard, about 1 hour 20 minutes total. If bacon is cooking too quickly, cover dish with foil. Step 4Let cool slightly before transferring to a cutting board, slicing, and serving.
