Preheat oven to 375°.
Heat oil in a sauté pan over medium-high heat, add onions and garlic and cook 3–5 minutes or until slightly caramelized. Remove from pan and cool in refrigerator. In a large bowl, fold beef, eggs, panko, ½ cup ketchup, 1 tablespoon sriracha and onion and garlic mixture, using a wooden spoon. Mix and season well. Do not over-mix.
In a small pan heat ½ cup ketchup, 2 tablespoons sriracha, ground mustard and brown sugar over medium heat until sugar has dissolved. Reserve.
Transfer beef to a greased or parchment-lined baking sheet and mold to resemble a loaf (you might want to use rubber gloves because of the spicy sriracha). Gently layer the top with bacon, wrapping ends underneath. Bake for 8–10 minutes or until bacon is slightly browned. Using a pastry brush, brush on glaze. Reduce oven to 350° and glaze every 20 minutes for an hour, or until internal temperature reads 150°. If needed, place meatloaf under the broiler until bacon crisps on top, being careful not to burn. Let rest for 10 minutes before cutting. Serves 6.
*Sriracha is fiery hot and can be found in most grocery stores in the Asian foods section.
Wine Pairing: Newport Vineyards Merlot. The Newport Merlot is grown right in the heart of Aquidneck Island. We have 6 acres of Merlot that ripen quite nicely in our warm autumn weather. The wine is then aged in small French oak barrels. Its fresh aromas are followed by fruit-driven raspberry and cherry flavors for a bright spicy finish. This wine will hold up nicely against the spicy sriracha and bacon flavors.—John Nunes, Newport Vineyards, Middletown
Recipe by Chef Jake Rojas, Tallulah on Thames, Newport