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Burgundy Meatloaf

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

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 French green
beans.

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