Slow-Cooker Burgundy Meatloaf

By carvalhohm

Ingredients

• 2 lbs. ground beef
• 2 eggs, beaten
• 1 c. soft bread crumbs
• 1 onion, chopped
• 1/2 c. Burgundy wine or beef broth
• 1/2 c. fresh parsley, chopped
• 1 T. fresh basil, chopped
• 1-1/2 t. salt
• 1/4 t. pepper
• 5 slices bacon, divided
• 1 bay leaf
• 8-oz. can tomato sauce, warmed

Details

Servings 4
Adapted from gooseberrypatch.com

Preparation

Step 1

Combine ground beef, eggs, bread crumbs, onion, wine or broth and seasonings in a large bowl; mix well and set aside.

Criss-cross 3 bacon slices on a 12-inch square of aluminum foil. Form meat mixture into a 6-inch round loaf on top of bacon. Cut remaining bacon slices in half; arrange on top of meatloaf. Place bay leaf on top. Lift meatloaf by aluminum foil into a slow cooker; cover and cook on high setting for one hour. Reduce to low setting and continue cooking, covered, for an additional 4 hours. Remove meatloaf from slow cooker by lifting foil. Place on a serving platter, discarding foil, bacon and bay leaf. Spoon warmed tomato sauce over sliced meatloaf.

Serves 4 to 6.