Ingredients

4 oz. can sliced mushrooms
1 lb. ground beef
1 egg
1/4 tsp. garlic powder
1/2 tsp. salt
8 strips bacon
1/2 tsp. oregano
1/2 tsp. basil
1 tsp. parsley flakes
2 Tbsp. bread crumbs
1 small onion, chop 1/2 C.
1 C. mozzarella cheese, shredded
16 oz. can tomato sauce

Cooking Instructions

Drain the mushrooms and save the liquid. Add enough water to the mushroom liquid to make 1/2 cup. In a bowl, mix beef, 1/2 C. bread crumbs, egg, diluted mushroom liquid, garlic powder, and salt. Cover and refrigerate until needed. Heat oven to 350° . Fry bacon and reserve fat. Cool and crumble. On wax paper, pat out meat mixture into a 12 x 8″ rectangle. Drizzle bacon fat over meat. Sprinkle with parsley, oregano, basil, and 2 Tbsp. bread crumbs. Leave 1/2″ border around the edges and scatter bacon, onion, mushrooms, and cheese over meat. Roll up like a jelly roll, pressing meat to hold the filling. Put roll seam side down in a 13″ x 9″ x 2″ pan and top with tomato sauce. Cover with foil and bake for 50 to 60 minutes. Cut into thick slices and serve. Makes 6 servings.
 
 
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