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Burgundy Meatloaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Casseroles
Amount Measure Ingredient -- Preparation Method
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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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