BEST STUFFED MEATLOAF

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Preheat oven to 350.

Hard-boil the 3 eggs and set aside.  Fry the bacon, drain, crumble, set aside.  Cook ketchup, brown sugar, & wine vinegar on very low heat for 10-15 min. to thicken, set aside for glaze.  Saute onion in olive oil for 5 min.  Add the carrots and cook another 7 min.  or until tender.  Add the ham, thyme, & garlic.  After about 3 min., add the milk and remove from heat.   In bowl, mix eggs, yogurt, Worcestershire sauce, hot sauce, salt & pepper to taste, and cracker crumbs. Mix well; then add all the meat and the onion mixture and mix well.   Make 2 sections of the meat mixture.  Place one section of meat in 9 by 12 baking dish, forming a loaf.  Make a small well down the middle of the loaf.  Place 1/2 the bacon bits, then line up the 3 hard-boil eggs in a roll. Top with remaining bacon bits. Place the remaining meat mixture on top and form a completed loaf.   Brush the entire meat loaf with glaze.  Bake uncovered for 30 min. Brush with glaze. Bake another 30 min. , glaze. Bake another 15 to 20 min. glaze.

When finished baking, place strips of provolone cheese on top, it will melt.  Meatloaf is done when it registers 155 degrees in the center.  Let it rest for at least 15 minutes before cutting.

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