Burgundy Meat Loaf Recipe

• 2 lb Grnd beef, or possibly mix of beef/pork/veal
• 1 sm Onion, minced
• 2 x Large eggs
• 1 c. Soft white bread crumbs
• 1/2 c. Parsley, minced
• 1/2 c. Dry red burgundy
• 1 Tbsp. Basil, fresh
• 1 1/2 tsp Salt
• 1/4 tsp Pepper
• 5 slc Bacon
• 1 x Bay leaf
• 8 ounce Tomato sauce with mushrooms, heated

1. Combine grnd meat, onion, Large eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix.
2. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mix into a 6-inch round on top of bacon.
3. Top with remaining bacon slices, halved, and bay leaf.
4. Lift foil with loaf into slow cooker; cover.
5. Cook on high 1 hour; turn heat control to low; cook 4 hrs longer, or possibly till meatloaf is well done.
6. Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker.
7. Throw away bacon and bay leaf.
8. Serve on heated platter and spoon part of the heated tomato sauce over.
9. Beef broth or possibly tomato juice may be substituted for the Burgundy.
10. Serving suggestion: Serve with buttered noodles and Frenched green beans.
11. /MISC

beef, onion, eggs, white bread, parsley, red burgundy, basil, salt, pepper, bacon, bay leaf, tomato sauce

Taken from cookeatshare.com/recipes/burgundy-meat-loaf-95175 (may not work)