The Best Meatloaf with Pastry Crust

2 pounds (900 gm) lean ground beef
2 onions chopped
5-6 mushrooms, sliced
14 oz can tomato sauce (400ml)
2 eggs
1 tsp (5ml) Worcestershire Sauce
2 packages or cubes of beef bouillon (Oxo or equivalent)
salt to taste
1 tsp (5ml) dried marjoram
2 tbsp (30 ml) fresh chopped parsley
1/2 tsp (3ml) ground black pepper
Short crust pastry
1 egg yolk beaten with 1 tbsp (15ml) water for glaze

Prepare pastry and refrigerate.
In a large glass or ceramic bowl combine meat, tomato sauce, eggs, mushrooms, onions and herbs and spices. Mix very well and pack into a large loaf pan or medium spring-form baking pan. Be sure to place the baking pan on a baking tray to catch excess liquids when baking.
Bake at 350°F (180°C) for one hour until the meatloaf has shrunk away from the sides of the pan. Drain away the liquid and allow the loaf to cool before removing carefully from the baking pan. Roll out the pastry and cover the top and sides of the meat loaf, using excess to add decoration as shown. Brush with egg wash mixture to glaze.
Bake at 425°F (220°C) for an additional 30 minutes or until pastry is golden-brown. Allow to cool for a few minutes before serving.