Preheat your oven to 350°F.
Fry your bacon until crispy; drain on paper towel and crumble. Set aside.
Sauté the onion and garlic with a pinch of salt in olive oil until soft; add sliced mushrooms and cook gently until almost all the liquid is evaporated. Set aside.
Combine beef, breadcrumbs, egg, bacon, and cooked mushrooms with juice, all herbs and spices in a large bowl. Mix well with your hands.
Place that mix in a loaf pan sprayed with olive oil. Bake for about 60 minutes or until internal temperature reaches 160°F.
15 minutes before the meatloaf is ready, warm the tomato sauce with salt and pepper to taste, or warm 8 ounces of Alain’s tomato sauce recipe. Simmer gently.
Allow meatloaf to cool and settle for 5 minutes before slicing and serving.
To serve, cut the loaf in 8 slices. Spoon 2 ounces of tomato sauce on top of each slice.