Shelly's Recipe

BURGUNDY MEATLOAF - Crock pot

Category: Meatloaf

2 lbs ground beef or mixture of beef, pork or veal
1 small onion, chopped
2 eggs
1 cup soft white bread crumbs
1/2 cup chopped parsley
1/2 cup dry red burgundy wine
1 tbsp fresh basil, chopped
1 1/2 tsp salt
1/4 tsp pepper
6 slices bacon
1 bay leaf
1 (8 oz) can tomato sauce with mushrooms, heated

Combine first 9 ingredients in a large bowl; mix. Crisscross 3 bacon slices on a 12 inch square of foil. Shape meatloaf mixture into a 6 inch round on top of bacon. Top with remaining bacon slices and bay leaf. Lift foil with loaf into a crock pot; cover.

Cook on HIGH for 1 hour; turn heat down to LOW and cook 4 hours longer. Remove from crock pot by lifting the foil, tilting fat back into crock pot. Discard bacon and bay leaf. Serve on heated platter and spoon part of the heated tomato sauce over the meatloaf.