Burgundy Meat Loaf
Source of Recipe
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2 pounds ground beef, or mixture of beef/pork/veal
1 onion, chopped
2 eggs
1 cup soft white bread crumbs
1/2 cup parsley, chopped
1/2 cup dry red Burgundy, tomato juice or beef broth
1 T basil, fresh
1 1/2 ts salt
1/4 ts pepper
5 slices bacon
1 bay leaf
8 oz tomato sauce with mushrooms, heated
Combine ground meat, onion, eggs, bread crumbs, parsley, wine,
basil, salt and pepper in a large bowl, mix. Crisscross 3 bacon
slices on a 12-inch square of aluminum foil, shape meatloaf mixture
into a 6-inch round on top of bacon. Top with remaining bacon
slices, halved, and bay leaf. Lift foil with loaf into slow cooker,
cover.
Cook on high 1 hour, turn heat control to low, cook 4 hours longer,
or until meatloaf is well-done.
Remove loaf from slow cooker by lifting the foil, tilting fat back
into the slow cooker. Discard bacon and bay leaf.
Serve on heated platter and spoon part of the heated tomato sauce
over. Serving suggestion: Serve with buttered noodles and Frenched
green beans.
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