Individual Meatlaofs

nonstick cooking spray

1 tablespoon vegetable oil

3 slices bacon, stacked and cut into thirds

1 small onion, finely chopped

1/4 pound mushrooms, trimmed and finely chopped

1 1/4 pounds lean ground beef

1 cup fresh whole wheat bread crumbs, from 2 slices of bread

3/4 teaspoon salt

1/2 teaspoon plus 1/8 teaspoon ground pepper

1 large egg

1 (14.5-ounce) can diced tomatoes with garlic and olive oil, divided

2 tablespoons plus 2 teaspoons drained horseradish, divided

Directions

1. Preheat oven to 350 degrees. Spray a  muffin pan with nonstick cooking spray.
2. In a 10-inch skillet over medium high, heat oil. Cook bacon pieces until browned and crisp, turning once, 5 to 8 minutes. With tongs, remove bacon to paper towel to drain, reserve pan. Return skillet to medium-high, add onion, and cook 5 minutes. Then add mushrooms and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove pan from heat and set aside to cool onion mixture.
3. In bowl, combine beef, bread crumbs, salt, 1/2 teaspoon pepper, and onion mixture. In a small bowl, whisk egg, 1/2 cup diced tomatoes with juice and 2 tablespoons horseradish; stir into beef mixture. Evenly divide beef mixture and press into the 6 muffin cups.
4. Bake until meat thermometer inserted in center of meatloaves registers 160 degrees, about 40 minutes. Meanwhile, in a small saucepan over high heat, combine remaining diced tomatoes, 2 teaspoons horseradish, and 1/8 teaspoon of pepper. Bring to a boil, then reduce heat to low; cover and simmer 2 minutes.
5. Turn out meat loaves and place one on each plate. Spoon some tomato sauce on top of each meatloaf. Garnish each with 2 pieces of bacon.