8 slices bacon
1/2 slice firm white bread
1 tbsp. minced parsley
1 lb. ground chuck
1 tsp. instant minced onion
1/2 tsp. each salt and pepper

Fry 4 slices of bacon until crisp. Drain and crumble; set aside. Whirl bread in blender to make 1/4 cup crumbs. Brown crumbs in pan. Stir in parsley and crumbled bacon; reserve. Season beef with onions, pepper, and salt. On a board, pat meat mixture out to form a 10 inch square. Cut in quarters to get 4 small squares. Place a line of bacon-crumb filling down the center of the square; bring together the meat edges that run parallel to the filling and gently shape into a roll. Wrap a strip of uncooked bacon around each meat roll and fasten with a toothpick. Arrange rolls on the rack of a broiler pan. Bake, uncovered, in a 400 degree oven for about 15 minutes or until bacon is crisp and meat is still pink inside. Makes 4.