MEATLOAF BRACCIOLE

l 4-oz. canmushrooms (save juice)
l lb. ground beef
l/2 cup dry bread crumbs
l egg
l/4 tsp. garlic powder
l/2 tsp. salt
l/2 tsp. basil
l tsp. dried parsley
2 tbsps.s dry bread crumbs
l small onion, diced (about l/2 cup)
l cup grated Mozzarella cheese
l6 oz. tomao sauce
l/2 tsp. oregano
l/2 tsp. thyme
4 strips bacon, freid and crumbled (save fat)
Add water to mushroom liquid to measure l/2 cup. In a bowl, combine liquid with next 5 ingredients. Refrigerate, covered, 30 mins. On sheet of wax paper, pa meat into l2x8″ rectangle. Drizzle with bacon drippings. Leaving a l/2″ border sprinkle on basil, parsley, bread crumbs, oregano & thyme. Then scatter on onion, mushrooms, bacon and cheese. Starting on the short side, roll up meat like a jelly roll, using waxed paper as a guide. Press down on meat when necessary to contain filling. Place seam side down on 9xl3″ pan. Pour tomato sauce over. Cover with foil. Bake at 350 for l hour. Prodigy