Put bread slices in a bowl and cover with the half & half.
Place all remaining meatloaf ingredients in a bowl.
Remove the middle from the half & half soaked bread pieces and combine with remaining meatloaf ingredients.
Mix all ingredients (being careful not to over mix) and place in a greased bread pan. *I use non-stick spray to grease the pan.
Brush half the ketchup glaze over the top of the meatloaf.
Cover with aluminum foil and bake in the oven for 1 hour and 5 minutes, or until the internal temperature reaches 160 degrees. Remove the foil for the last 15 minutes of cooking to allow the edges to brown.
Remove and let rest for 10 minutes to let juices redistribute.
Slice the meatloaf and serve with the reserved ketchup glaze.
Add the ketchup, brown sugar, mustard and Tabasco sauce to a small saucepan.
Heat over medium-low heat and stir until it starts to simmer. Remove from heat and set aside.
Using a lean ground beef will have the best results. Try to use at least a 90/10 mix, but use a 93/7 if you can find it.
Mince all your ingredients so they are easier to incorporate into the beef mixture (this include the bacon).
Don't over-mix the meatloaf as it can become tough. Mix it just enough to incorporate all the ingredients, then leave it alone!
If you don't have a loaf pan, you can form it into a rectangle and place it directly on a baking sheet.
Let the meatloaf rest before slicing it. This allows the juices to redistribute and prevent the meatloaf from crumbling.