Pour milk over the bread slices. Allow it to soak for several minutes. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, onion, garlic and parsley in a large mixing bowl. Pour in beaten eggs.

With hands, mix the ingredients until well combined. Form the mixture into a loaf shape in a smoke-proof pan. It is a very wet meatloaf, but firms up nicely as it cooks. (Line the bottom of the pan with foil to avoid a big mess!) I used a flat sheet pan instead, and it probably cooked a little faster than a loaf would.

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour ⅓ of the mixture over the top of the bacon. Spread with a spoon. Spread ⅓ more halfway through smoking time. Save the rest for serving.