1¼ cups ketchup
¼ cup Worcestershire sauce
¼ cup light brown sugar
4 teaspoon low-sodium soy sauce
2 cups fresh bread
½ cup whole milk
1 cup (about 1 large) minced onion
2/3 cup (about 2 ribs) minced celery
1 tablespoons minced garlic
¼ cup parsley, minced
1 tablespoon dry mustard
2 teaspoons fresh thyme
3 large eggs
2 teaspoons kosher salt
1½ pounds ground beef
1 pound ground pork
½ pound ground veal
1 medium onion, sliced into rings
8 sprigs thyme
6 slices bacon
1 teaspoon coarse-ground black pepper
MAKE THE KETCHUP GLAZE: Combine the ketchup, Worcestershire sauce, brown sugar, and soy sauce in a medium bowl and stir until combined. Set aside.
MAKE THE MEAT LOAF: Preheat oven to 400º F. Tear the bread into small pieces. Combine the bread and the milk in a small bowl and let sit 5 minutes. Combine the minced onion, celery, garlic, parsley, mustard, thyme, eggs, salt, and pepper in a large bowl. Add the bread, meat, and 1/3 cup of the ketchup glaze and toss gently with your hands. Be careful not to overmix -- it should be soft but hold its shape.
BAKE THE MEAT LOAF: Line a baking sheet with parchment paper. Transfer the meat mixture to the prepared pan, form into a 16- by 5-inch loaf, and coat with 1/3 cup of the ketchup glaze. Combine the onion rings with 2 tablespoons of ketchup glaze in a small bowl. Spread the coated onions over the top of the meat loaf. Place the thyme sprigs over the onions and twist the bacon slices in diagonals over the thyme. Place on center rack of oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F and bake until an internal temperature of 160degrees F is reached -- about 50 more minutes. Remove from oven and allow to rest 15 minutes before serving. Serve with remaining ketchup glaze.