1

Preheat oven to 350°F.

2

In a small skillet, heat the oil; add onions and cook over medium heat until soft, about 4 minutes. Add garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

3

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

4

Oil a rimmed baking sheet or jelly-roll pan, turn the meat mixture out onto the pan, and shape it into a large oval loaf (or divide the mixture into four equal portions and shape each portion into an individual meatloaf). Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

5

Bake the meatloaf until an instant-read thermometer registers 160°F, 50-60 minutes for a large loaf, or 25-30 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10-15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.