2. In large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream and bread crumbs. Let stand 5 minutes to permit bread crumbs to absorb moisture.

3. Add beef, pork, veal, onions, parsley, celery leaves, chives and garlic; mix lightly until well blended.

4. Turn mixture into large, shallow baking pan. Moisten hands with water and shape meat mixture into loaf about 8 x 3 x 2 inches. Place bacon strips over top. Bake 45 minutes.

5. In small bowl, combine chili sauce, brown sugar, and dry mustard; mix well. Use some to glaze top and sides of meat loaf. Bake 30 minutes longer, brushing several times with glaze. Remove to heated platter. If desired, garnish loaf with chopped parsley. Makes 6 to 8 servings.