Place all of the ingredients for the meatloaf (except for the egg) in a large bowl.
Beat the eggs in a separate bowl, then pour on top of the meatloaf mix.
Spray a baking sheet with olive oil, or line it with parchment paper so you don’t have to clean the mess up afterwards. This step is important, because with the next step you’re getting dirty and you need to prep before that stage.
Take your rings off and get to mixing all of the meatloaf mix together. Squish, squish.
Pour all of the ingredients out on the baking sheet, and form into a loaf. I like to form it so the slices are the size of sandwich bread – always thinking ahead.
Place the partially cooked bacon over the top of the meatloaf. With this, I either cut the bacon in half so it fits right, or I’ll tuck long ends under the loaf. If you’re on an anti-bacon diet, then cut this out, but I’m telling you, you’ll be missing out on some great flavoring.
Bake in oven for about 40 minutes. Or if you have a meat thermometer, cook until it reads an internal temperature of 160⁰F.
10 minutes before the meatloaf is done, mix together the remaining ingredients – barbecue sauce, brown sugar, and Worcestershire sauce – and heat on oven until it starts bubbling. Turn it down to a simmer and cook for 5 minutes, stirring often.
When the meatloaf is done, pour the sauce over the top, and let it rest for 5 minutes before digging in.