2 pounds Kramer Food's Fresh Ground Meatloaf Meat (on sale this week)
1 sweet onion, chopped
1 tablespoon butter
1/3 cup sour cream (or greek yogurt)
1/2 cup rolled oats
2 tablespoons chopped flat-leaf parsley
pinch of dried thyme
pinch of dried marjoram
1 teaspoon kosher salt (optional) and several grinds of black pepper, to taste
1 tablespoon Worcestershire sauce
3 or 4 slices of bacon
Your favorite bbq sauce for topping (We like Sweet Baby Ray's)
Preheat oven to 375F. Line a shallow roasting pan with foil and spray lightly with oil.
In a skillet over medium-high heat, saute the onions in butter until soft. Remove from heat and set aside to cool a few minutes.
Place meat, sour cream, oats, parsley, thyme, marjoram, salt, and pepper to a large bowl. Mix in onions and butter from the skillet. Toss ingredients together to lightly mix. Whisk eggs with the Worcestershire sauce and add to mixture.
Using your hands, combine the mixture well using a kneading-like motion (but try not to overwork it). Form into a loaf shape and place in roasting pan.
Bake for around 30 minutes, then remove from oven. Pour off accumulated fat, if needed. Place several strips of bacon lengthwise across the meatloaf. Return to oven and bake for about 15 more minutes, or until the bacon is getting crispy. Remove from oven (drain fat again, if needed), then slather with bbq sauce. Bake for another 15 to 20 minutes. Remove from oven and let it rest for 5-10 minutes before serving.