2 pieces bacon, diced
1 medium onion, chopped
3 cloves garlic, minced
2 large egg yolks
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound ground beef chuck
8 ounces ground pork
8 ounces ground veal
8 ounces sharp cheddar, shredded (2 1/3 cups)
1/3 cup chopped flat-leaf parsley
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 tablespoons water
Preheat oven to 400 degrees F.
Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes.
Remove bacon with a slotted spoon to a paper-towel lined plate, reserving renderings in the skillet.
Cook the onions and garlic in the pan drippings until brown, about 15 minutes.
Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper.
Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon.
Mix until evenly blended.
Whisk the glaze ingredients together in a bowl.
Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour.
Spread the glaze onto the meatloaf after about 50 minutes.
Let loaf rest for at least 10 minutes before serving.