Preparation:
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.
Serve on heated platter and spoon part of the heated tomato
sauce over. Serving suggestion: Serve with buttered noodles and Frenched
green beans.
Beef broth or tomato juice may be substituted for the Burgundy. |
