Why be stingy with bacon?

A pretty decent review of this book (which loyal readers will remember), from the Boston Globe:

TWO DUDES, ONE PAN: Maximum Flavor From a Minimalist Kitchen

By Jon Shook and Vinny Dotolo

By T. Susan Chang Globe Correspondent / February 25, 2009

It's hard not to like the idea behind "Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen." Vinny Dotolo and Jon Shook (TV chefs and LA restaurateurs) devote the entire book to dishes that can be cooked in a single pan - a blatant appeal to anyone who dislikes washing pots. Since that includes practically everyone, the book's success is pretty much assured

The idea is that it doesn't take a surgical array of tools to coax flavor out of a few ingredients. Choose the right ones and cook smart. The authors tend to focus on rollicking, hearty flavors that are hard to ignore. And they're not stingy with the bacon, either...

And to prove it, the Globe included this recipe with the review:

1 1/2	pounds ground beef
1 1/2	pounds ground pork
1	Spanish onion, chopped
3/4	cup panko (bread crumbs)
2	eggs
1	cup ketchup
1/2	cup milk
1/2	cup chopped fresh parsley
2	cloves garlic, very finely chopped
1	tablespoon Worcestershire sauce
1/2	teaspoon hot sauce
2	teaspoons kosher salt
1	teaspoon cayenne pepper
8	thick slices bacon

1. Set the oven at 350 degrees.

2. In a large bowl, combine the beef, pork, onion, panko, eggs, ketchup, milk, parsley, garlic, Worcestershire, hot sauce, salt, and cayenne. With your hands, work the mixture until thoroughly combined.

3. Lay a 16-by-12-inch piece of plastic wrap lengthwise on your work surface. Arrange the bacon strips vertically on the plastic, slightly overlapping. Turn the meat out onto the bacon and form into a loaf shape with your hands by pressing the loaf lengthwise along the bacon first, and then shaping the sides. Use the sides of the plastic to wrap and press the bacon around the loaf. Transfer the loaf to a rimmed baking sheet and flip it over. Gently remove the plastic wrap.

4. Bake the meatloaf for 60 to 70 minutes or until it is firm to the touch and the bacon starts to brown. For extra-crisp bacon, place the meatloaf under the broiler for 2 to 3 minutes, watching it carefully. Set aside for 10 minutes. Use a serrated knife to cut into slices.