Dad's meatloaf in puff pastry

Ingredients for 6 servings:

• 1 kg minced meat, mixed
• 250 g bacon
• 2 onions
• 2 eggs
• 2 packs of puff pastry, fresh from the refrigerated counter
• Thyme
• oregano
• salt and pepper
• Paprika powder
• Breadcrumbs
• possibly mushrooms

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with onions and bacon

Line a loaf pan with parchment paper. Knead the minced meat with breadcrumbs and eggs, and season with salt, pepper, and paprika. Fry the bacon, then let the onions become translucent, and season the mixture with oregano and thyme (you can also sauté mushrooms if you like). Line the prepared loaf pan completely with puff pastry. The puff pastry should extend over the edges on all sides. Press about half of the minced meat mixture onto the bottom and sides of the loaf pan. The goal is to line the pan evenly. Now alternate layers of onion and bacon mixture with the meat mixture in the loaf pan, with the meat mixture being the last layer. Cover with puff pastry and press the edges down firmly. Carefully turn the whole thing out of the loaf pan onto a baking sheet lined with parchment paper and bake the meatloaf for about 45 minutes at 200 degrees Celsius.