Prep and preheat: Heat the oven to 375°F (190°C). Line a sheet pan with foil and set a wire rack on top. This helps render bacon fat and keeps the loaf from steaming.

Soften the aromatics: In a small skillet over medium heat, sauté the chopped onion in oil with a pinch of salt for 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds more. Let cool slightly.

Make the panade: In a large bowl, combine breadcrumbs and milk. Stir and let sit 2–3 minutes until the crumbs are moistened and thick.

Mix the meat: Add ground beef, ground pork, eggs, Worcestershire, 1/3 cup ketchup, Dijon, parsley, salt, pepper, and smoked paprika to the bowl. Add the cooled onion and garlic. Gently mix with your hands until just combined. Do not overwork or it will get dense.

Shape the loaf: Transfer the mixture to the prepared rack and shape into a tight, even loaf about 9 inches long and 4 inches wide. Smooth the surface so the bacon lays flat.

Wrap with bacon: Lay bacon slices across the loaf, slightly overlapping, tucking ends underneath. For a neat look, start at one end and shingle the slices diagonally. Use 8–10 slices to cover the top and sides.

Make the glaze: In a small bowl, mix 1/3 cup ketchup with 1–2 tablespoons brown sugar and a splash of Worcestershire. Brush half the glaze over the bacon.

Bake: Place in the center of the oven and bake for 45 minutes. Brush with the remaining glaze and bake another 15–20 minutes, until an instant-read thermometer in the center reads 160°F (71°C).

Crisp if needed: If the bacon needs extra color, broil on high for 1–2 minutes, watching closely to avoid burning.

Rest and slice: Let the meatloaf rest 10–15 minutes so juices settle. Slice with a sharp knife into 3/4-inch pieces. Serve with mashed potatoes, green beans, or a simple salad.