Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef or mixture of beef, pork, and veal

  2. 1 small onion, chopped

  3. 2 eggs

  4. 1 cup soft white bread crumbs

  5. 1/2 cup parsley, chopped

  6. 1/2 cup dry red Burgundy wine

  7. 1 Tablespoon fresh basil

  8. 1-1/2 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 5 slices bacon

  11. 1 bay leaf

  12. 8 ounces tomato sauce with mushrooms, heated

Instructions Jump to Ingredients ↑

  1. Combine ground beef , onion, eggs, bread crumbs, parsley, wine , basil , salt, and pepper in a large bowl; mix.

  2. 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.

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

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

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

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

  7. Yield: 6 servings Recipe Source: USA Rice Federation Reprinted with permission.


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