Title: Burgandy Meatloaf
Categories: Meat Main
Yield: 6 Servings
| 2 | lb | Ground beef/pork/veal/turkey |
| 2 | | Eggs |
| 1/2 | c | Parsley, chopped |
| 1 | tb | Basil (fresh), or 1 t dried |
| 5 | | Bacon slices |
| 8 | oz | Tomato sauce, heated |
| 1 | | Small onion, chopped |
| 1 | c | Soft bread crumbs |
| 1/2 | c | Dry red burgundy |
| 1/4 | ts | Ground pepper |
| 1 | | Bay leaf |
Combine ground meat(s), onion, bread crumbs, parsley, wine, basil, and
pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12 inch square
of aluminum foil; shape meatload mixture into a 6 inch round on top of
bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil
with load into slow cooker; cover. Cook on high 1 hour; turn heat to low;
cook 4 hours longer, or until meatloaf is well done. Remove loaf from
cooker by lifting the foil, tilting fat back into the slow cooker. Discard
bay leaf. Serve on heated platter and spoon part of the heated tomato
sauce over loaf. Beef broth or tomato juice may be substituted for the
burgundy. Serving suggestion: serve with buttered noodles.