Heat oil in skillet on high and sauté mushrooms, onions and garlic. Stir in tomatoes, tomato paste, salt, pepper and plenda. Remove and set aside 1-1/2 cups of sauce mixture. Add in water, bay leaf and basil. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Combine meat, eggs and pork rinds with reserved herb sauce. Press into loaf or roasting pan and bake at 350 for 45 minutes. Remove loaf from oven, drain and spread ½ cup simmered herb sauce over loaf and return to oven for another 15 minutes. Be sure discard bay leaf before serving. Use remaining her sauce to top off.