Recipe - Burgundy Meat Loaf

2 pound Ground beef; or mixture of
beef/pork/veal
1 small Onion; chopped
2 Eggs
1 cup Soft white bread crumbs
One half cup Parsley; chopped
One half cup Dry red burgundy
1 tablespoon Basil; fresh
1 One half teaspoon Salt
One fourth teaspoon Pepper
5 sl Bacon
1 Bay leaf
8 ounce Tomato sauce with mushrooms;
heated

From: waring@ima.infomail.com (Sam Waring) COLLECTION

Date: Mon, 23 Jan 1995 02:50:15 +0000
Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt
and pepper in a large bowl; mix.

Crisscross 3 bacon slices on a 12inch square of aluminum foil; shape
meatloaf mixture into a 6inch 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.

Beef broth or tomato juice may be substituted for the Burgundy.

Serving suggestion: Serve with buttered noodles and Frenched green beans.

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