Tear the bread into small pieces and soak in the milk for 5 minutes until completely saturated. While the bread soaks, finely grate the Parmesan cheese, rinse and dry the parsley then chop it finely, and lightly whisk the eggs in a small bowl.

In a large mixing bowl, combine the ground beef with the squeezed bread (discard excess milk), chopped parsley, grated Parmesan, salt, pepper, whisked eggs, and garlic if using. Mix firmly with your hands until the mixture is fully combined and holds together. Shape it into a tight log approximately 25cm (10 inches) long. Line a rimmed baking sheet with parchment paper or aluminium foil and place the log seam-side down.

Lay the bacon slices across the roll, overlapping each slice slightly, and tuck the ends underneath the log so they are pinned against the baking sheet. The bacon should fully cover the top and sides of the roll.

In a small bowl, whisk together the ketchup, brown sugar, and dry mustard. Add the hot sauce a few drops at a time, tasting as you go, until the heat level suits your preference.

Preheat the oven to 350°F / 180°C (160°C fan-forced). Spread one-third of the sauce evenly over the top and sides of the bacon-wrapped roll. Place the baking sheet in the oven and bake for 45 minutes.

After 45 minutes, remove the roll from the oven and spread another third of the sauce over the top. Return to the oven and bake for a further 15 minutes. Check doneness by inserting an instant-read thermometer into the centre of the roll — it should read 160°F / 71°C for ground beef. If not yet at temperature, return to the oven in 5-minute increments.

Let the roll rest for 5-10 minutes before slicing into rounds approximately 2cm (¾ inch) thick. Serve with the remaining sauce on the side. This pairs especially well with creamy mashed potatoes and roasted or steamed vegetables.