• Preheat oven to 350℉
• Whisk eggs into a large bowl
• Add cream
• Stir breadcrumbs into the egg and cream mixture, until they are thoroughly combined and no dry spots remain.
• Add the garlic powder, dried basil, oregano, thyme, salt and green onions and stir it all together.
• Gently crumble the ground pork and ground beef into the breadcrumb mixture.
• Remove your rings and roll up your sleeves and use your hands to gently combine everything together. Work it all together just until it is all well combined and then stop. You don't want to over work the meat mixture or it will make a dense and tough meatloaf.
• Line a baking sheet with parchment paper and then use your hands to form the meat mixture into a loaf shape. It should be about 4"x4"x6", but it doesn't have to be perfect, just fairly uniform so it cooks evenly. Not using a loaf pan is what makes a nice crisp crust on the meatloaf!
• Place it in the preheated 350℉ for 50 minutes. This should be enough time, but if you have a thermometer, you can check it after 50 minutes. The temperature should read at least 150℉. Pull it from the oven and let it rest for 10 minutes. This will allow the internal temperature to raise another 10℉ to 160℉, and also give the juices time to redistribute so it is tender and moist (ew, sorry!).

Bacon Onion Jam

• Cook bacon in a skillet on medium until lightly browned but not totally crispy- think medium rare.
• Pour off all but about 2Tbsp of bacon grease.
• Add onions and continue to cook until onions are translucent- about 5 minutes.
• Add tomatoes, and tomato paste and continue to cook for 2 more minutes.
• Add apple cider vinegar, brown sugar and chili flakes
• Stir everything together and let simmer and reduce on medium low for 20 minutes, stirring occasionally. It is done when it has reduced to a sticky, jammy, caramelized consistency.
• When meatloaf comes out of the oven, slather the bacon onion jam on top and let it rest for 10 minutes before serving.
• Slice and serve and enjoy!