Preheat your oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
In a large skillet pour oil and heat until it shimmers or when a drop of water flicked in it dances. Add the onion, garlic and thyme and cook for a few minutes. Set aside.
In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, peppers, salt, and pepper. Stir until combined.
Add the onion mixture, ground pork, sausage, bacon or pancetta or ham, crumbs, and parsley. I prefer to use my hands at this point but it is up to you. Be careful to combine but not overmix.
Lay your bacon strips across the rack in a row on your prepared baking sheet. You want the slices to slightly overlap as you lay them across the rack.
Form the meat into a long cylinder or loaf that is about the length of your rows of bacon. Place loaf on top of one side of the bacon rows and pull each slice over top of the loaf. The bacon should now be wrapped around the loaf. Roll loaf slightly so that the seams or ends of the bacon are underneath the meatloaf.
Bake for 55-70 minutes or until the internal temperature is 150 degrees. Remove from the oven and let rest for 10 minutes before serving. Slice and enjoy!