Burgundy

1 each onion, chopped

2 each eggs

1 cup bread, crumbs, soft

1/2 cup parsley, fresh, chopped

1/2 cup burgundy, dry, red

1 tablespoon basil, fresh

1 1/2 teaspoon salt

1/4 teaspoon pepper

5 each bacon, slices

1 each bay leaf

8 oz tomato sauce, with mushrooms, heated

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.