© G o o s e b er r yP a t c h
www. g o o s e b er r y p a t c h . c om
Slow-Cooker Burgundy Meatloaf
Combine ground bee, eggs, bread crumbs, onion, wine or broth andseasonings in a large bowl; mix well and set aside. Criss-cross3 bacon slices on a 12-inch square o aluminum oil. Form meatmixture into a 6-inch round loa on top o bacon. Cut remainingbacon slices in hal; arrange on top o meatloa. Place bay lea ontop. Lit meatloa by aluminum oil into a slow cooker; cover andcook on high setting or one hour. Reduce to low setting andcontinue cooking, covered, or an additional 4 hours. Removemeatloa rom slow cooker by liting oil. Place on a servingplatter, discarding oil, bacon and bay lea. Spoon warmedtomato sauce over sliced meatloa. Serves 4 to 6.
2 lbs. ground bee2 eggs, beaten1 c. sot bread crumbs1 onion, chopped1/2 c. Burgundy wine orbee broth1/2 c. resh parsley, chopped1 T. resh basil, chopped1-1/2 t. salt1/4 t. pepper5 slices bacon, divided1 bay lea8-oz. can tomato sauce,warmed