Bacon and Egg Meatloaf

I had a craving the other day for some comfort food. Actually, I have a craving most days for comfort food but specifically I was needing some meatloaf. I stopped by the grocery store and bought a pound of 80/20 ground beef and a pound of ground pork which I feel makes the nicest meatloaf mix. I began to look at a few recipes to see what I might like to taste in a good loaf and settled on a basic recipe and then added a few of my own ingredients. Here's how it went:
1 lb. 80/20 ground beef
1 lb. ground pork
1/2 cup chopped sweet onion
1/2 cup crushed saltines (12 crackers pulsed in a food processor)
1 large egg lightly whisked with 1/4 cup whole milk
1/4 cup finely grated Parmesan cheese
10 grinds freshly ground Black Pepper
1/2 teaspoon Kosher salt
1/2 teaspoon Penzey's Shallot Pepper (http://www.penzeys.com/)
2 strips Thick Cut Bacon, cut in 1/2" pieces and cooked until crisp, reserving the bacon fat and adding it to the meatloaf mix.
1Tablespoon grated Horseradish
3 Hard Boiled Eggs, whole
1 1/2 teaspoons Worcestershire sauce
Preheat the oven to 350 degrees. In large bowl, combine all the ingredients and mix well to incorporate. Use 1 Tablespoon of the reserved bacon fat to grease a shallow ceramic baking dish and then place about 1/3 of the mixture in a loaf form in the dish. Place the 3 Hard Boiled Eggs in a line on top of the meat, then place the remaining meat mixture on top of the eggs and form into a loaf, packing it around the eggs to encase them within the center of the loaf. Place the baking dish on a sheet pan lined with parchment or foil and bake for approximately 1 hour. Remove the loaf from the pan and place on a platter. Let it rest for 5 to 10 minutes and then slice and serve with mashed potatoes.
Stinkin' good!
Tim