Preheat oven to 350℉.

In a saute pan over medium heat, melt butter. Add diced onion and cook, stirring occasionally, for about 5 minutes, or until soft and translucent. Add the garlic and a pinch of salt and pepper and cook for 1 minute more. Remove to a bowl and set aside to cool.

In a large bowl, add the meat, salt & pepper, eggs, Worcestershire sauce, chili sauce, sour cream, bread crumbs, hot sauce, dried sage, bacon, and the cooked onion and garlic.

Use your hands to thoroughly mix everything together. Alternatively, use a stand mixer with a paddle attachment on medium speed for about 2-3 minutes. 

Scoop the meat mixture into a 9x5-inch loaf pan. Spread the mixture evenly, using your hands to press it evenly into the bottom of the pan.

Cover with foil and bake for 45 minutes. 

After 45 minutes, remove from the oven and remove the foil. Carefully drain off most of the fat from the pan into a heatproof bowl. Evenly top the meatloaf with a generous amount of chili sauce. Return the pan to the oven and bake for another 15 minutes, or until a thermometer inserted into the center reads 160℉.

Let the cooked meatloaf rest uncovered for at least 10-15 minutes before serving.