Burgundy Meat Loaf

• 2 pounds beef ground, or mixture of beef/pork/veal
• 1 each onions chopped
• 2 large eggs
• 1 cup bread crumbs, soft
• 1/2 cup parsley leaves fresh, chopped
• 1/2 cup red wine burgundy
• 1 tablespoon basil fresh
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 each bacon slices
• 1 each bay leaves
• 8 ounces tomato sauce with mushrooms, heated

1. Combine ground meat, onion, 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 mixture 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 hours longer, or until meatloaf is well-done.
6. Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker.
7. Discard bacon and bay leaf.
8. Serve on heated platter and spoon part of the heated tomato sauce over.
9. Serving suggestion: Serve with buttered noodles and Frenched green beans.
10. Beef broth or tomato juice may be substituted for the Burgundy.

beef ground, onions, eggs, bread crumbs, parsley, red wine burgundy, basil fresh, salt, black pepper, bacon, bay leaves, tomato sauce

Taken from recipeland.com/recipe/v/burgundy-meat-loaf-2371 (may not work)