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Thread: Burgundy Meat Loaf

  1. #1
    Administrator Chef's Avatar
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    Burgundy Meat Loaf

    2 pounds ground beef or mixture of beef/pork/veal
    1 small onion, chopped
    2 eggs
    1 cup soft white bread crumbs
    1/2 cup chopped parsley
    1/2 cup dry red burgundy
    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
    Servings: 6
    1. Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix.

    2. 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.

    3. Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until meatloaf is well-done.

    4. Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf.

    5. Serve on heated platter and spoon part of the heated tomato sauce over. Serving suggestion: Serve with buttered noodles and Frenched green beans.

    6. Beef broth or tomato juice may be substituted for the Burgundy.
    Last edited by Chef; February 12th, 2008 at 09:39 PM.

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