In a large bowl, combine ground beef, onions, garlic, eggs, parsley, thyme, marjoram, salt, black pepper, breadcrumbs, milk, and barbecue sauce. Mix it gently with your clean hands. Once mixed, transfer the mixture to a 9×13-inch casserole dish and shape it into a meatloaf.
In a small bowl, whisk together the ketchup, apple cider vinegar, and brown sugar. Brush the top of the meatloaf with 1/4 of the sauce.
Wrap the meatloaf in bacon, overlapping the pieces of bacon a little bit, and tucking the bacon up under the meatloaf. Brush the top of the bacon with 1/4 of the sauce.
Bake for 15 minutes. Baste the meatloaf again with 1/4 of the sauce. Then reduce the heat to 350 degrees and cook for 40-45 minutes or until the internal temperature reaches 165 degrees. Baste one more time halfway through the baking period.
Let it rest for 15 minutes before slicing.
NOTES
Mix the meatloaf gently with your hands; when you shape it, be gentle.
This recipe also works well with ground turkey, ground pork, ground chicken, or a mixture of any of these.
Chop the onion finely and bring the eggs to room temperature.
For optimal flavor, garnish with fresh herbs like thyme or parsley.
Do not use thick cut bacon with this recipe.
Meatloaf is cooked through when it reaches an internal temperature of 165 degrees on a meat thermometer. Instant read thermometers are relatively inexpensive, and they are a priceless tool in the kitchen.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, in the oven, or in a skillet on the stovetop.
Freeze leftovers double-wrapped in quart or gallon freezer bags for up to 3 months. Defrost in the fridge overnight.
