Steve Wiley’s Creole Barbecue Meatloaf

Meatloaf was frequently served in my home when I was growing up. I've never liked baked ketchup. I used to ask my parents not to top it with ketchup before putting it in the oven, but my siblings liked it that way. Saturday, I decided to make meatloaf MY way. I used 1lb. ground sirloin, 1 lb. ground turkey, 1 egg, NO breadcrumbs, 1/2 cup Guidry's fresh cuts, 6 shakes each of Tabasco Family Reserve, Louisiana Gold, and regular Tobasco, a little garlic powder, Tony Chachere's, and Slap Ya' Mama, and some Mc Cormick Italian seasoning. It went in the oven for 30 minutes at 350. I took it out & topped it with honey barbecue sauce, and 3 strips of rendered bacon, then turned the oven off and put it back in for another 10 minutes. It didn't last the weekend.