1. Preheat the oven to 375°F (the original recipe used 180°C / 350°F). 2. Finely chop the mushrooms and combine them with the ground beef, eggs, onion, thyme, and milk. Mix well. Add the breadcrumbs, salt, and a little black pepper, and mix until evenly combined. 3. Line a roasting pan with baking parchment. Shape the mixture into one large loaf or makes two smaller loaves. Lay the bacon slices on a board slightly overlapping, place the meatloaf on top, and wrap the bacon completely around it, tucking the ends underneath. 4. Place the wrapped loaf on the pan (or keep it in the loaf pan), sprinkle with a little extra pepper, and bake for 90 minutes (the original baking time was 30–35 minutes). 5. Remove from the oven, let rest for a few minutes, then slice and serve. TIPS: * Use parchment or foil to prevent sticking and make cleanup easier. * If using a loaf pan, place it on a baking sheet to catch any overflowing fat. * For a neat, square shape, line a loaf pan with bacon, press in the meat mixture, and fold the bacon over to fully enclose the loaf. SERVING IDEAS: * Serve with creamy mashed potatoes and gravy or; simple green salad or coleslaw. * Pair with roasted vegetables (carrots, green beans, Brussels sprouts).