12 slices bacon
1 medium onion, chopped
2 cloves garlic, minced
1 egg
1/2 c. tomato sauce
3/4 c. soft breadcrumbs
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. snipped parsley
1 lb. ground beef
1/4 tsp. salt
1/8 tsp. pepper

Partially cook bacon. Drain; reserve 2 tablespoons drippings. Set bacon aside. Cook onion and garlic in drippings until tender, but not browned. In bowl, combine egg and tomato sauce; stir in breadcrumbs, mushrooms and onion. Mix parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add meat; mix well. Divide into 4 parts. Place 2 strips bacon side by side on waxed paper. Cut slice in half crosswise. Place 2 1/2 slices at one end of bacon slices, overlapping slightly. Pat 1/4 of meat mixture evenly over bacon; roll up jellyroll style, starting at narrow end. Place rolls, seam side down, on rack in 12 x 7 x 2-inch baking dish. Repeat with remaining bacon and meat.

Bake in oven about 40 minutes for medium doneness.