Preheat oven to 175⁰C.
Place all the ingredients except the bacon and extra cranberry sauce into a bowl and mix well with your hand.
Put in a loaf tin, mine was 22cm x 11 ½cm (no need to grease).
Spread the extra cranberry sauce across the top and then lay the streaky bacon strips across the top, overlapping.
Place in the oven and bake for 70 minutes or until a meat thermometer registers 71⁰C.
Allow meatloaf to rest for 10 minutes in tin.
Pour away the juices and place on a serving dish
To serve remove the bacon and slice meatloaf, serving with a slice of bacon.
Serve with gravy, roast potatoes and vegetables for a roast dinner experience.