When my husband and I were first married, one of the first dinners I served was meatloaf. He defiantly stated that he didn't like meatloaf. I looked at him and said, "You haven't had my meatloaf!". He's been eating it happily ever since. The kids always cheered when they heard that meatloaf was for dinner.
Preheat the oven to 350 degrees. Heat the oil in an 8-inch skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside to cool for 5 minutes.
Meanwhile, mix together the ketchup, brown sugar and vinegar and set aside.
In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt, pepper and Tabasco together.
Mix the meatloaf mix, bread crumbs, parsley, sautéed onion mixture and egg mixture until evenly blended and the mixture doesn’t stick to the bowl (if the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks).
Turn the meat mixture into a foil-lined baking sheet and shape into a 9x5-inch loaf. Brush with half of the ketchup mixture and wrap with bacon. Bake the loaf for 60 minutes or until done (bake until the center of the loaf measures 160 degrees on an instant-read thermometer).
Cook the remaining ketchup mixture on the stove until the sugar has dissolved. Keep warm.
Let meatloaf cool for 10 minutes before slicing and serving. Serve with leftover sauce.