Bacon Wrapped Meatloaf With Sweet and Tangy Glaze

I am pretty proud of my meatloaf recipe, so when my son the meatloaf conniseur suggested we try this recipe featured in food network magazine I was pretty skeptical. I still love my meatloaf recipe, but this one is pretty spectucular too.

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 1 loaf

Ingredients

• 1⁄2 lb ground beef
• 1⁄2 lb ground pork
• 1⁄2 lb  ground veal
• 1⁄2 cup  uncooked quick-cooking barley
• 1  cup  diced orange bell pepper
• 1⁄2 cup  grated carrot
• 1⁄2 cup  diced celery
• 1⁄2 cup sun-dried tomato, chopped
• 1  cup  grated onion
• 1⁄4 cup ketchup
• 1  teaspoon  chopped parsley
• 1  teaspoon  chopped thyme
• 2  eggs
• 1  tablespoon Worcestershire sauce
• 1  garlic clove, minced
• 1 1⁄2 teaspoons sea salt
• 1⁄2 teaspoon pepper
• 8  slices bacon
• 1⁄4 cup ketchup
• 2  tablespoons  apricot preserves
• 2  teaspoons reduced sodium soy sauce
• 1  teaspoon rice vinegar
• 1  teaspoon ground ginger

Directions

1. in a large bowl mix meats, barley, vegetables, sun dried tomatoes, 1/4 cup kethchup, worcestershire sauce, herbs, salt, pepper, and mix until well combined.
2. shape into a loaf on a parchment lined baking sheet.
3. wrap in slices of bacon.
4. bake at 350 for 35 minutes.
5. in a large bowl combine 1/4 cup ketchup, preserves, soy sauce, rice vinegar and ginger.
6. remove meatloaf from oven and generously brush with glaze and bake 30 more minutes.