Chop the bell peppers, onions, celery, and mince the garlic. Over medium heat, melt the butter in a large skillet. When butter starts to lightly brown, add diced veggies and minced garlic. Add 1 teas. salt and stir around well in skillet.
Sautee the veggies for 3 to 5 minutes, or until onions turn clear. Add worcestershire sauce, 1 teas. black pepper, 1 teas. nutmeg, 1 teas. cayenne pepper, and 1/2 TBLS. Louisiana hot sauce.
Next, add 1/2 cup ketchup. Continue cooking and stirring for about 5 minutes. Remove from heat.
Allow mixture to cool for about 2 to 3 minutes, add 1/2 cup milk, stir until combined. Add 1 cup of the breadcrumbs. Stir well. Continue adding and stirring breadcrumbs until mixture becomes a thick paste.
In a large bowl, add the ground beef and ground pork. Whisk 3 eggs in a separate bowl, then add to meat mixture. Add 1/2 teas. salt and 1/2 teas. black pepper. After the vegetable mixture has been allowed enough time to cool, you can start incoporating it into the meat. (laytex gloves work best) Mix well for several minutes.
Spray the bottom of a glass, 13 by 9 casserole dish with non-stick cooking spray. Using your hands (with gloves) once again, form the meat mixture into a loaf. Form the loaf to fit the size of 7 to 8 inches wide, and around 1 1/2 inches thick.
Take the bacon and criss-cross 1/2 lb. vertically and 1/2 lb. horizontally. You can weave the bacon if you choose to for an awesome appearance.
In a small bowl, mix together 1/2 cup ketchup with 2 TBLS. honey. Baste the sauce over the entire top of the bacon.
Preheat the oven to 400 degrees. Wrap the meatloaf with heavy duty tinfoil, and bake for 35 minutes. Take tinfoil off, and bake for 15 more minutes or until bacon starts to turn crispy around the edges. Serve.