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).

   1. In a small bowl, combine the warm water, honey, and yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy. This step ensures that the yeast is active. 2. In a large mixing bowl, combine all-purpose the flour, whole wheat flour and oats and salt. Make a well in the center. 3. Add the melted butter to the yeast mixture. Pour this into the well of the dry ingredients. 4. Mix the ingredients together until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. 5. Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size. 6. Spray 8x4 loaf pan cooking oil. 6. Punch down the dough to release the air. Shape it into oval loaf. Place the dough in a greased loaf pan. 7. Cover the dough again and let it rise for another 30-45 minutes, or until it has doubled in size. 8. Preheat an oven to 375°F (190°C). 9. Beat the egg with 1 tablespoon of water or milk.Brush top of loaf with egg mixture and ,optionally, sprinkle with oats. 10. Bake the bread for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. 11. Remove the bread from the oven and let it cool on a wire rack before slicing.