1. Preheat oven to 350°F. Line a rimmed baking sheet with foil, then parchment paper (this will help with clean up)
2. Heat oil in a small pan over medium heat. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
3. Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes.
4. Transfer 2 tablespoons ketchup mixture to a blender; add crushed tomatoes and parsley and blend until smooth. Set remaining ketchup mixture aside.
5. Add tomato mixture, eggs, crushed Wheaties, Parmesan, salt, and pepper to the onion and garlic mixture, and mix to combine. Add the beef and mix well with your hands.
6. Transfer meatloaf mixture to the prepared pan and form into a long log, smoothing the surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath.
7. Bake until an instant-read thermometer inserted into the center registers 165°F and the bacon is crisp, 70–80 minutes.
8. Let rest 10 minutes before slicing.

You can serve as is or make it into a sandwich! (Daryeal’s Preference)

1. Slice sub rolls lengthwise and place sliced meatloaf on top
2. Place cheese on top of the meatloaf, leaving the other side of the roll open
3. Bake in the pre-heated oven for an additional 10 minutes
4. Remove from oven and drizzle with ketchup
5. Slide sandwich on a bias and serve