Burgundy meat loaf

    
2lbbeef, ground, or mixture of beef/pork/veal
1eaonion, chopped
2eaeggs
1cbread, crumbs, soft
1/2cparsley, fresh, chopped
1/2cburgundy, dry, red
1tbbasil, fresh
1 1/2tssalt
1/4tspepper
5eabacon, slices
1eabay leaf
8oztomato sauce, with mushrooms, heated
Directions:
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.  Serving suggestion:  Serve with buttered noodles and Frenched green beans.  Beef broth or tomato juice may be substituted for the Burgundy.