Miss Lucy's Meatloaf

MISS LUCY SAYS THAT IF YOU DON'T HAVE FRESH PARSLEY THEN JUST DON'T MAKE MEATLOAF, PERIOD

1-1/2 lbs to 2 lbs ground meat consisting of:
1/3 chuck, 1/3 steak or good cut of beef, 1/3 pork (I use butt) all ground together 3 times
3/4 cup bread crumbs (semolina is best, try to get some from a baker, in all events do NOT use "seasoned" stuff from the store, use plain)
1/4 cup milk
2 eggs
1 small can tomato paste
1/4 cup grated onion (or finely chopped)
sage (chopped fresh if possible, NOT powder in any event)
thyme (fresh if possible)
fresh parsley, a good amount coarsely chopped
salt
fresh ground white pepper
Tabasco Sauce
Worcestershire Sauce
Pickapeppa Sauce
dab of dijon mustard (or a teasp of dry mustard)
2 tbsp olive oil
2 strips thick sliced bacon

Preheat oven to 350 degrees

soak the bread crumbs in the milk.

add all of the herbs to this mixture

combine tomato paste, Tabasco, Worcestershire sauce, and Pickapeppa sauce

combine the ground beef, eggs (beaten), onion, mustard and 2/3 of the tomato paste mixture with the bread crumb mixture

combine well (yes you will have to use your hands and smoosh it about) but do not press together had, you want a loose mass

form the whole thing into a loaf (still not smashing hard) and place in a loaf pan that has been lightly greased with the olive oil

make a wide indentation along the top of your loaf and fill it with the remaining tomato paste mixture

cut the bacon into half strips and lay them on a diagonal across the top of the loaf

bake about 45 to 50 minutes (or longer if it does not seem to be done through, use a broom straw to test doneness like a cake)