Preheat the oven to 350 degrees Fahrenheit. Set the bacon aside.

Combine all the listed ingredients in a big bowl and stir until thoroughly mixed.

Cover a large cookie sheet or baking pan with tin foil. Place a layer of parchment paper on top of the tin foil. Lay the bacon out on the parchment paper in a long row down the length of the baking sheet. Make sure each slice of bacon slightly overlaps the previous one.

Evenly distribute the meat mixture down the centre of the bacon row, length-wise. Form it into a log.

Using the parchment paper as a rolling mat, lift and wrap the bacon around the meat log from each side. Press firmly to ensure the bacon covers the meat log and ends slightly over the lap.

Wrap the tourtiere log in the parchment paper. Wrap the parchment paper and log in the tin foil. Bake in the preheated oven at 350 degrees Fahrenheit for 45 minutes. Take the log out of the oven.

Remove the tin foil, but reserve it for additional use. Remove the parchment paper and unwrap the tourtiere log. Place the tin foil back on the baking sheet. Place the tourtiere log on the tin foil.

Turn on the broiler. Place the tourtiere log under the broiler element and broil it until the bacon becomes crispy. Remember to turn the log over, so both the top and the underside become crispy.

Remove the tourtiere log from the oven and allow it to rest for 10 minutes. Slice the log into about 14 medallions. I used the bacon strips as a cutting guide – one strip of bacon for each medallion.

Serve hot with your favourite sides!