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Source: America's Favorite Food Associations

Burgundy Meat Loaf
A tasty dish!
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Serves: 4-6
Prep Time: 20 minutes
Cook Time: 5 hours
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2 pounds ground beef
1 onion, chopped
2 eggs
1 cup soft bread crumbs, white
1/2 cup parsley, chopped
1/2 cup red burgundy, dry
1 tablespoon fresh basil
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 slices bacon
1 bay leaf
8 ounces tomato sauce, with mushrooms, heated





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. Serving suggestion: Serve with buttered noodles and Frenched
green beans.





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