Burgundy Meat Loaf
Another succulent and juicy meat loaf that is perfect for a dinner with family or friends.
Yield
6 servingsPrep
20 minCook
5 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef
ground, or mixture of beef/pork/veal |
|
| 1 | each |
onions
chopped |
|
| 2 | large |
eggs
|
|
| 1 | cup |
bread
crumbs, soft |
*
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| ½ | cup |
red wine
burgundy |
*
|
| 1 | tablespoon |
basil
fresh |
|
| 1 ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 5 | each |
bacon
slices |
*
|
| 1 | each |
bay leaves
|
*
|
| 8 | ounces |
tomato sauce
with mushrooms, heated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef
ground, or mixture of beef/pork/veal |
|
| 1 | each |
onions
chopped |
|
| 2 | large |
eggs
|
|
| 237 | ml |
bread
crumbs, soft |
*
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 118 | ml |
red wine
burgundy |
*
|
| 15 | ml |
basil
fresh |
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | each |
bacon
slices |
*
|
| 1 | each |
bay leaves
|
*
|
| 231.2 | ml/g |
tomato sauce
with mushrooms, heated |
|
Directions
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. Beef broth or tomato juice may be substituted for the Burgundy.
