Burgundy Meatloaf

• 2 lbs lean ground beef
• 1 small chopped onion
• 2 medium eggs
• 1 cup soft white breadcrumb
• 1/2 cup chopped fresh parsley
• 1/2 cup dry red Burgundy wine
• 1 tablespoon chopped fresh basil
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 5 slices bacon
• 1 bay leaf
• 1 (8 ounce) can tomato sauce & mushrooms, heated

1. In a large bowl, combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper.
2. Mix well.
3. On a 12 inch square piece of aluminum foil, crisscross 3 bacon slices.
4. Shape meat mixture into a 6 inch round and place on top of bacon.
5. Top meatloaf with remaining bacon slices, cut in half.
6. Place bay leaf on top of bacon slices.
7. Lift foil with loaf into slow cooker; cover.
8. Cook on High for 1 hour, turn heat to low and cook 4 more hours or until meatloaf is done.
9. Remove loaf from slow cooker by lifting the foil, titling fat back into the crockpot.
10. Discard bacon and bay leaf.
11. Serve with heated tomato sauce poured over it.

lean ground beef, onion, eggs, white breadcrumb, parsley, dry red burgundy wine, fresh basil, salt, pepper, bacon, bay leaf, tomato sauce

Taken from www.food.com/recipe/burgundy-meatloaf-40376 (may not work)