Bacon-Wrapped Meat Loaf With Brown Sugar-Ketchup Glaze

Here's the recipe for the bacon wrapped meatloaf. I don't make the glaze anymore, and I rarely buy the "meat-loaf mix" I just use 1 1/2 lbs ground beef with 1/2 to 1 lb ground pork. I normally use matzoh meal as a binder because I always seem to have half a box hanging around. The quinoa makes it paleo compliant but my husband isn't on board with that and didn't like the texture (I thought it was awesome).

BACON-WRAPPED MEAT LOAF WITH BROWN SUGAR–KETCHUP GLAZE
Preheat the oven to 350.

For the glaze (optional):
Mix:
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar
in small saucepan; set aside.

For the meat loaf:

Heat:
2 teaspoons oil or other fat
in medium skillet. Add:
1 medium onion, chopped medium
2 garlic cloves, minced
sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
You could add mushrooms, too.

Mix:
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/4 cup whole milk or plain yogurt

Add egg mixture to:
2 pounds meat loaf mix (50 percent ground chuck, 25 percent ground pork, 25 percent ground veal)
in large bowl along with:
2/3 cup crushed saltine crackers (about 16)
or quick oatmeal
or 1 1/3 (120)cups fresh bread crumbs
or 1 c matzoh meal
or 1/2 c quinoa cooked in 1 c boiling water for 15 minutes

and add
1/3 cup minced fresh parsley leaves
cooked onion and garlic;

Mix until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

Layout bacon and place meat mixture on top of bacon in a loaf shape.
Pull bacon up and around the loaf as best as possible then flip the entire loaf over.
Brush with glaze

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 60 to 90 minutes.

Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly.
Slice meat loaf and serve with extra glaze passed separately.

I decided to give the original recipe so people could modify it as they see fit. Since I don't use the glaze, there is no added sugar. If you wanted the glaze you could substitute more paleo friendly sweeteners like honey, maple, agave, or for low carb I like xylitol.

Some paleo people can tolerate dairy, particularly yogurt.

If anything is problematic, I would say it's the binder. I've used quinoa, ground nuts, and no added binder. I prefer quinoa but my family disagrees. Some paleo types are OK with rice but I'm not (brown rice would be a tad better than white).