Sautee onion and garlic in olive oil until transparent, let cool.

While sauteing, line a baking sheet with tinfoil. Then line a cooling rack with tinfoil and poke holes in it with a knife. Place cooling rack on top of baking sheet (which will catch the drippings).

Mix meats, onion, garlic, eggs, cauliflower, thyme and hot sauce with your hands. Squish and smooch, people!

Add in the feta cheese and generously salt and pepper, squish and smoosh some more.

Shape mixture into a loaf and transfer onto the tinfoil lined cooling rack. You may need to reshape it back into a loafy shape.

Line bacon horizontally across the loaf and tuck the edges under the loaf, as the bacon will curl up while cooking.

Take second half of bacon and weave it through the first batch (you may need to re tuck some edges).

Bake for at least an hour (mine took 1:15) or until meat thermometer reads 160. Let cool for about 10 - 20 minutes before serving.

Use this time while baking to make your caulimash and other sides. I used thyme in this batch to complement the meat loaf.

Cut along the horizontal bacon per piece.