Title: Burgundy meat loaf
 Categories: Meat
      Yield: 6 Servings
 
      2 lb Ground beef; or mixture of
           -beef/pork/veal
      1 sm Onion; chopped
      2    Eggs
      1 c  Soft white bread crumbs
    1/2 c  Parsley; chopped
    1/2 c  Dry red burgundy
      1 tb Basil; fresh
  1 1/2 ts Salt
    1/4 ts Pepper
      5 sl Bacon
      1    Bay leaf
      8 oz Tomato sauce with mushrooms;
           -heated
 
  From: waring@ima.infomail.com (Sam Waring) COLLECTION
  
  Date: Mon, 23 Jan 1995 02:50:15 +0000 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.
  
  Beef broth or tomato juice may be substituted for the Burgundy.
  
  Serving suggestion: Serve with buttered noodles and Frenched green
  beans.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /MISC
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe