Preheat the oven to 160˚C.line a loaf tin with parchment paper.
Lay the streaky bacon in between 2 layers of parchment paper creating a criss cross pattern if desired. Using a rolling pin, roll over the bacon to stretch it until double size or so. Place the stretched bacon in the loaf tin to line the base and hang over on the edges.
In a large bowl, combine the minced beef, breadcrumb, onion, garlic, carrots, celery, egg and tomato pesto, mustard, Worcestershire sauce and season with salt and pepper.
Place in the loaf tin on the bacon pieces and ensure the mixture is packed and tightly pressed around each corner.
Place the hanging bacon back on the meatloaf.
Cover with foil or a lid and place in the preheated oven for 45-60 minutes or until cooked in the centre.
Remove from the oven, carefully drain off any excess liquid if needed and leave to cool for 5 minutes. Remove from the tin and place on a serving board or platter.
Slice when required to keep the meatloaf perfect and moist.
Serve with some mash potatoes, chutney and salad leaves.