Burgundy Meatloaf
This recipe for Burgundy Meatloaf is a meal fit for a king on a pauper's budget. Made with burgundy wine and bacon-infused flavor, this is one of the best ever meatloaf recipes.
Notes
A mixture of beef/pork/veal can be substituted for the ground beef.
A 1/2 cup of tomato juice or beef broth can be substituted for the Burgundy.
Cooking Time5 hr
Cooking MethodSlow Cooker
Ingredients
- 2 pounds ground beef (or mixture of beef/pork/veal)
- 1 onion, chopped
- 2 eggs
- 1 cup soft white bread crumbs
- 1/2 cup parsley, chopped
- 1/2 cup dry red Burgundy
- 1 tablespoon fresh basil
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 slices bacon
- 1 bay leaf
- 8 ounces tomato sauce with mushrooms, heated
Instructions
- 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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