GLAZE: Mix all ingredients in small saucepan; set aside.
MEAT LOAF: In a small skillet, heat oil and saute onion and garlic, sprinkled with alittle salt and pepper until just softened. Set aside to cool while preparing remaining ingredients. In a small bowl, beat eggs, then add thyme, salt, pepper, mustard, Worcestershire sauce, hot pepper sauce and yogurt and mix well.
In a large mixing bowl, place meat, cracker crumbs and parsley. Add cooked onion and garlic and mix well. Add liquid mixture and mix well with your hands or fork until evenly blended. If time permits, cover bowl and chill about 1-2 hours to allow flavors to marry.
Remove meat loaf from refrigerator to com to room temperature. Meanwhile, preheat oven to 350 degrees and line a shallow baking sheet with non-stick foil or parchment paper.
Turn meat mixture out onto the center of prepared baking pan. Press and mold into and oblong loaf shape. Brush top of loaf with half the glaze, then arrange bacon slices crosswise over loaf, overlapping slightly and tucking only the bacon tip ends under loaf.
Bake about 1 hour, or until internal temperature reaches 160 degrees. Let stand exactly 20 minutes. Meanwhile reheat the remaining glaze briefly and serve separately with meat loaf.
Nutrition information per 6 oz. serving (2 slices) (using 96/4 ground beef) Calories 298 Sugars 3 g; Total carbohydrates 5 g; Fat 10.8 g; Sodium 398 mg; Cholesterol 124 mg; Protein 46.4 g; Fiber 0 g; Potassium 200 mg
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved