In a large bowl, mix together:

      2 pounds hamburger
      2 eggs, well beaten
      2 pkg Lipton Dry Onion Soup Mix
      1 cup bread crumbs
      4 slices fried bacon, chopped (optional)
      1/2 cup parmessean cheese (optional)
      2 cloves garlic, minced (optinal)
      2 stalks minced celery (optional)

Divide the meat mixture into 8 equal pieces. Shape into loaves.

Thaw:

      1 - 2 sheet pkg of Puff Pastry

Lightly flour a bread board and rolling pin.
Cut each puff pastry sheet into (4 pieces) and gently roll each piece into a size large enough to completely wrap one meat loaf.

Place seam side down onto a greased cookie sheet.
Brush the pastry with egg white (beaten).

Bake at 350° for 35 minutes or until browned.

To freeze for later use:
Stop after the meat loaf is wrapped with the Puff Pastry.
Wrap with plastic wrap, then with foil.
Freeze for up to 3 months.
Bake them frozen, unwrapped, and brushed with egg white, at 350° for 50 minutes or until browned.
Serve with hot beef gravy, rice pilaf, and a vegetable.