Bacon Cheddar Meatloaf with Balsamic Glaze

I found this recipe here on Foodtv.com. I was looking for something new to try and thought this looked great. We all thought that it tasted really good, and it left plenty of leftovers to eat the next day. I made a couple of changes to the recipe...the original calls for ground veal and I substituted ground turkey. It also asked for ground pork and I used plain pork sausage instead. I also used 3 pieces of bacon instead of two because I couldn't stop myself.

Ingredients
Loaf :
3 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 pork sausage
8 ounces ground turkey
8 ounces sharp cheddar, shredded (2 1/3 cups)
1/3 cup chopped flat-leaf parsley

Glaze:
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 tablespoons water

Instructions

Preheat oven to 400 degrees F.

Cook bacon over medium-low heat until crispy. Remove bacon, leaving grease in the pan. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.

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 with your hands (or a fork) until blended.

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. While the meatloaf is baking, whisk the glaze ingredients together in a bowl. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.