Preparation:
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. |
