Heat the oven to Gas Mark 4, 180°C (350°F).
In a large bowl place the pork, breadcrumbs, onion, garlic, herbs, cheese, Worcestershire sauce and egg. Dice 2 slices of bacon and add to the bowl. Season with a little salt and black pepper. Mix well with your hands.
On a board, stretch out each slice of bacon with back of a knife. Use them to line a 1½ litre loaf tin. Overlap them slightly and make sure each slice of bacon covers the base and sides of the tin with a little overhang. Spoon in the meatloaf mix and press down well. Flip the overhanging bacon over the top. Lay piece of parchment paper over the top to help keep the meatloaf moist. Bake for 1 hour until the meatloaf shrinks from the sides of tin. After the first 30 minutes remove the piece of parchment paper to allow the strips of bacon to brown.
To cook the vegetables: Place all the prepared vegetables in a large bowl. Spoon over the olive oil and season with a little salt and black pepper. Mix well. Transfer to a roasting tin and cook in oven for the last 30 minutes of the cooking time for the meatloaf.
To make the Tomato Sauce: Heat the oil a medium size saucepan over a medium high heat. Add the garlic and cook gently for a minute. Then add in the passata, a pinch of sugar, a little salt and black pepper. Bring to a boil, then reduce the heat to low and cook, stirring occasionally, for five minutes.
When the meatloaf is cooked, let it sit for a couple of minutes before removing it from the loaf tin and slicing.