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

Partially cook bacon. Drain, reserve 2 tablespoons dripping. Set bacon aside. Cook onion and garlic in reserved drippings until tender, but not brown. In bowl combine eggs and tomato sauce, stir in bread crumbs, mushrooms, onion mixture and parsley, salt and pepper.

Add meat and mix well. Divide into 4 parts. Place 2 slices bacon side by side on waxed paper. Cut another slice in 1/2 crosswise. Place 2 halves at one end of bacon slices, overlapping slightly. Pat 1/4 of meat mixture evenly over bacon. Roll up jelly roll style. Place rolls seam side down on rack in 12 x 7 1/2 x 2 inch pan. Bake at 350 degrees for 40 minutes for medium doneness.

Serves 4.