In looking for ways to perfect the preparation of a meatloaf, I combined conventional and convection oven performance, starting with cooking the meatloaf at a conventional temp and then switching to convection to finish the meatloaf in two stages. This allowed the bacon to really crisp up prior to the addition of the glaze. It turned out pretty terrific! —Scott Basye
In a small bowl place bread crumbs and drizzle the milk over the top. Set aside.
Melt the butter in a large skillet, add the onion, celery and carrot. Sprinkle with a pinch of salt and cook, stirring occasionally until vegetables are soft, but not browned. Add garlic and cook for another 2-3 minutes. Remove from heat, scrape into a small bowl and allow to cool to room temperature (about ten minutes).
In another bowl, whisk together the beaten eggs, creme fraiche and Worcestershire sauce.
In a large bowl place the beef and pork, add the breadcrumb mixture, vegetables, egg mixture and the rest of the ingredients except the bacon, ketchup, brown sugar and mustard. Use your hands to thoroughly combine the meatloaf ingredients and then place into an large ovenproof baking dish. Lay five strips of bacon lengthwise over meatloaf; cut the remaining bacon strip in half and place at each end of loaf.
Place in oven and set timer for 45 minutes. Meanwhile combine Ketchup, Brown Sugar, Mustard and Nutmeg and set aside. At the end of 45 minutes, set oven to convection and cook meatloaf for another 15 minutes. When completed, remove meatloaf from oven and pour or brush glaze all over the surface of the bacon (it's ok if some drizzles down into the pan). Place back in over and bake for an additional 15 minutes until the glaze is bubbling. Remove from oven and let sit for 15 minutes. Serve!