Burgundy meat loaf

 
                             Burgundy Meatloaf
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Crockpot                         Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Ground meatloaf mixture
    1      small         Onion -- chop
    2                    Eggs
    1      cup           Bread crumbs
      1/2  cup           Parsley -- chop
      1/2  cup           Burgundy wine
    1      tablespoon    Basil, fresh -- chop OR..
    1      teaspoon      Basil -- dried
    1 1/2  teaspoons     Salt
      1/4  teaspoon      Pepper
    5      slices        Bacon
    1                    Bay leaf
    8      ounces        Tomato sauce with mushroom
 
   1.  Combine meatloaf mixture, onion, eggs, bread crumbs, parlsey, 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.  Top with remaining bacon slices, halved and bay 
 leaf.  Lift  foil with loaf into an electric slow cooker; cover. 3.  Cook 
 on high for 1 hour then turn heat control to low and cook  4 hours longer, 
 or until meatloaf is well-done. 4.  Remove loaf from slow  cooker by 
 lifting the foil "ears" as easy-lift handles, tilting fat back  into slow 
 cooker. Discard bacon and bay leaf. 5.  Serve on heated platter  and spoon 
 part of the heated tomato sauce over.  Great with buttered  noodles and 
 green beans.  Beef broth or tomato juice may be substituted  for Burgundy.
  
 
 
 
 
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