Pre-heat the oven to 450°F.
Combine ⅔ of the garlic, rosemary, pepper flakes, bread crumbs, salt and pepper.
Add the milk and mix; add the turkey and sausage; mix once more to combine; don’t overmix.
Transfer onto a board and shape into a fine meatloaf, about 9-inches long and 4-inches wide.
Place in a baking pan with high sides (a 9-inch x 12-inch pan with 2-inch sides works well); drizzle with about 2 tablespoons of olive oil.
Place in the pre-heated oven and bake for 25 minutes; turning halfway through to brown evenly.
Remove from the oven and reduce the heat to 325°F.
Meanwhile, in a medium saucepan, over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and fat is rendered.
Add the onions and remaining garlic; cook until the onions are translucent; about 4 minutes.
Add the tomatoes and wine; bring to a boil.
Pour the sauce over the meatloaf; cover tightly with aluminum foil.
Place in the pre-heated oven and bake until a meat thermometer, inserted at the center, reads 150°F; 20 to 30 minutes.
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 to 20 minutes; its internal temperature will rise to 160°F to 165°F.
Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
