12 slices bacon
1 med. onion, chopped
2 cloves garlic, minced
1 egg
1/2 c. tomato sauce
3/4 c. bread crumbs
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. snipped parsley
1 lb. ground beef

Partially cook bacon. Drain; reserve 2 tablespoons drippings. Set bacon aside.

Cook onion and garlic in reserved drippings until tender but not brown. To bowl, combine eggs and tomato sauce; stir in bread crumbs, mushrooms, onion mixture, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add meat; mix well.

Divide into 4 parts. Place 2 slices bacon side by side on wax paper. Cut another slice in half crosswise. Place the 2 half slices at one end of bacon slices, overlapping slightly. Pat 1/4 of meat mixture evenly over bacon; roll up jelly roll style, starting from narrow end. Place rolls seam side down on rack in 7 1/2 x 12 x 2 inch baking dish. Repeat with remaining bacon and meat. Bake in 350 degree oven for about 40 minutes.