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Burgundy Meatloaf




Source of Recipe


Internet


List of Ingredients




2 lb Ground beef; or mixture of beef, pork, and veal
1 sm Onion; chopped
2 Eggs
1 c Soft white bread crumbs
1/2 c Parsley; chopped
1/2 c Dry red Burgundy
1 tb Basil, fresh
1 1/2 ts Salt
1/4 ts Pepper
5 slices Bacon
1 Bay leaf
8 oz Tomato sauce with mushrooms; heated


Recipe



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.

Beef broth or tomato juice may be substituted for the Burgundy.