Preheat the oven to 180°C. Heat the oil in a pan and gently fry the onion for 4-5 minutes, or until softened. Increase the heat and add the mushrooms. Fry for 3-4 minutes. Transfer the mixture to a mixing bowl and allow to cool completely. Stir in the pork mince, sage, thyme, lemon zest, egg and breadcrumbs and mix well. Grease 6 large cup muffin tins and lay 2 rashers of bacon in a crisscross pattern at the base of each cup. Fill with the mince mixture. Fold the overlapping bacon over the meatloaves to cover. Bake in the oven for 25-30 minutes. Allow to stand for 10 minutes, before unmoulding. If desired, grill the meatloaves for 4 – 5 minutes, before serving. Serve on a bed of cooked big brown mushrooms, mashed potatoes and seasonal vegetables. Garnish with chopped parsley.