• Preheat the oven to 400°F . Line a rimmed baking sheet with foil and lightly grease with vegetable oil or spray. Set aside.
• In a large bowl, whisk together eggs, milk, onion, mustard, salt, pepper, and allspice. Stir in the breadcrumbs and let them sit for 5 minutes to soften. Add the ground beef and pork and knead with your hands until evenly combined, taking care not to overmix.
• Form into a loaf shape (about 10 x 4 inches) on the prepared sheet pan. Lay bacon slices across the top, slightly overlapping. If bacon slices are too long, trim them slightly or cut them in half.
• Bake for about 50 - 65 minutes, or until the internal temperature reaches 160°F.
• Transfer the loaf to a plate and tent with foil. Let rest for 10-15 minutes before serving. Reserve 2 tablespoons of drippings from the sheet pan to use for making gravy, if desired.
• To make optional gravy, place a large skillet over medium heat. Add butter or reserved pan drippings. Once the butter has melted and any foaming has subsided or the pan drippings are sizzling, whisk in flour, and cook for 1 minute. Gradually whisk in broth, then cream, and simmer until thickened, about 5–10 minutes. Add soy sauce and a pinch of allspice. Season to taste with salt and pepper.
• Slice the meatloaf and serve with gravy and lingonberry jam if desired.

Baking in a Clay Loaf Pan (a few tweaks):

• Fill the lid with water and let it sit for about 15 minutes before baking.
• Don’t preheat the oven with the pan inside. Start in a cold oven to prevent cracking.
• Lightly grease the interior of the clay baker and pour the water out of the lid. Shape the loaf on a piece of parchment and then transfer to the clay baker. Cut the slices of bacon in half so they fit the width of the baker (you should only need 4 slices altogether) and lay them over the top.
• Bake the meatloaf covered for the first 45 minutes at 400°F.
• Remove the lid and carefully pour off any drippings and fat that have accumulated in the clay baker. Return the baker to the oven, uncovered, and bake for an additional 15-25 minutes or until the internal temperature of the loaf reaches 160° F. If pan juices continue to accumulate in the baker, pour them off as needed (this helps the bacon crisp up on top).
• Let rest 10-15 minutes before slicing.