Stuffed Bacon Rolls

This is part 2 of recipes from my Avon cookbook. This cookbook offers international recipes and this one came from Belgium, not sure if it’s from the north or south. The food and language from the northern part of Belgium is similar to the Netherlands, while the south is more French.

Stuffed Bacon Rolls

  • Servings: 4
  • Difficulty: easy
  • Print


12 slices of bacon

1 medium onion, chopped

2 cloves garlic, minced

1 egg

1/2 cup tomato sauce

3/4 cup soft bread (1 slice)

1 4 ounce can sliced mushrooms, drained

2 tablespoons snipped parsley

1 pound ground beef 



Partially cook the bacon. Drain and reserve 2 tablespoons of dripping. Set bacon aside. Cook the onions and garlic in the reserved drippings till tender. In a bowl combine the egg, tomato sauce, bread crumbs, mushrooms, onion mixture, parsley, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the ground beef. Mix well. Divide into 4 parts. Place 2 slices of bacon slightly overlapping on a sheet of wax paper. Cut 2 slices, slightly overlapping and place at one end. Pat 1/4 of the meat into a jelly roll and place on the narrow end of the bacon and roll. Place rolls seam side down on a baking sheet. Repeat with the other 3 parts.  Bake at 350 f for about 40 minutes for medium done.



6 thoughts on “Stuffed Bacon Rolls

  1. Elizabeth says:

    Oh, my goodness! This looks amazing! I’m going to put this recipe in Pocket! Thank you for sharing and for following The Comfortable Coop!
    It’s quite a coincidence that I recently started checking out Cuban food! Now I have a place to come to learn!

    Liked by 1 person

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