Burgundy Meat Loaf
Serves: 6 2 Lb Ground beef; or mixture of beef/pork/veal 1 Small Onion chopped 2 Eggs 1 C Soft white bread crumbs 1/2 C Parsley chopped 1/2 C Dry red Burgundy 1 T Basil fresh 1 1/2 ts Salt 1/4 t Pepper 5 slice Bacon 1 Bay leaf 8 oz 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. 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. Enjoy Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
