Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Ground beef; or mixture of

  2. - beef/pork/veal

  3. 1 Onion - chopped (small)

  4. 2 Eggs

  5. 1 cup 146g / 5.1oz Soft white bread crumbs

  6. 1/2 cup 73g / 2.6oz Parsley - chopped

  7. 1/2 cup 118ml Dry red burgundy

  8. 1 tablespoon 15ml Basil - fresh

  9. 1 1/2 teaspoons 7 1/2ml Salt

  10. 1/4 teaspoon 1 1/3ml Pepper

  11. 5 Bacon

  12. 1 Bay leaf

  13. 8 oz 227g Tomato sauce with mushrooms - heated

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until meatloaf is well-done.

  3. Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf.

  4. Serve on heated platter and spoon part of the heated tomato sauce over. Serving suggestion: Serve with buttered noodles and Frenched green beans.

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


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