1 small onion, minced (about 1 c.)
1 small stalk celery, minced (about ½ c.)
1 small carrot, minced (about ½ c.)
1 c. finely ground breadcrumbs
½ c. French's Honey Mustard Dipping Sauce, divided
¼ c. freshly chopped parsley
2 large eggs
½ tsp. garlic powder
1 tbsp. Worcestershire sauce
1 tbsp. kosher salt
½ tsp. freshly ground black pepper
12 to 14 thinly-sliced bacon
Preheat oven to 375°. In a large bowl, combine beef, onion, celery, carrot, breadcrumbs, ¼ cup honey mustard, parsley, eggs, garlic, Worcestershire sauce, salt, and pepper. Mix together using your hands. Transfer mixture to a 9"-x-13" baking dish and form into a 6"-x-12" loaf in the center of the dish. Arrange 6 slices bacon across the loaf and weave remaining 6 slices over and under each other in a criss-cross formation. Tuck in overhanging bacon ends below the loaf. Brush loaf with some of the remaining honey mustard. Cook meatloaf until bacon is crispy and beef is cooked through, glazing every 20 to 30 minutes with more honey mustard, about 1 hour 20 minutes total. If bacon is cooking too quickly, cover dish with foil. Let cool slightly before transferring to a cutting board, slicing, and serving.