7 tablespoons Worcestershire sauce
6 tablespoons dry white wine
2 cloves garlic, peeled and crushed
8 (6 ounce) cans tomato paste
1 (4 ounce) can tomato juice, divided
2 teaspoons prepared horseradish, divided
2 tablespoons chopped fresh parsley
4 fl oz. juice brandy-flavored carbonated beverage
1 pound bacon, cut into thin strips
4 cups grated Parmesan cheese
Combine Worcestershire sauce, two tablespoons wine, garlic, tomato paste, tomato juice, horseradish, parsley and brandy into a bottle. Taste as desired.
Preheat oven to 375 degrees F (190 degrees C).
Place bacon strips in a large soup-type skillet. Fry over high heat until evenly brown. Drain and place slices on bottom rack of lightly greased pan. Pour beans into skillet, then pour tomato whiskey to cover. Pour marinade over pork and cook for 10 minutes.
Broil 1 additional side.
Saute bacon strips 24 to 36 minutes, until it is evenly browned.
Transfer bacon about 10 minutes before broiling. Remove bacon from pan, cut into pieces and stir in beer and final baking powder. Reserve a 1/4 cup of marinade for the meatloaf. Sprinkle with remaining hot mustard to drizzle over the meatloaf.
Bake at 375 degrees F (190 degrees C) for 34 to 48 minutes, or until internal pork temperature reaches 165 degrees F (77 degrees C). Let cool in pan for 10 minutes. Let rest 15 minutes before slicing.