Burgundy Meat Loaf
2 Lb Ground beef; or mixture of beef/pork/veal
1 Small Onion — chopped
1 C Soft white bread crumbs
1/2 cup Parsley — chopped
1/2 cup Dry red Burgundy (or beef broth)
1 tablespoon Basil — fresh
1-1/2 teaspoon Salt
1/4 teaspoon Pepper
5 slice Bacon
1 Bay leaf
8 ounces Tomato sauce with mushrooms, heated
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.