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Burgundy Beef

2 lb Ground meatloaf mixture
1 sm Onion; chop
2 Eggs
1 c Bread crumbs
1/2 c Parsley; chop
1/2 c Burgundy wine
1 tb Basil, fresh; chop or 1 ts Basil; dried
1 1/2 ts Salt
1/4 ts Pepper
5 sl Bacon
1 Bay leaf
8 oz Tomato sauce with mushroom

Combine meatloaf mixture, 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 a slow cooker; cover. Cook on high for 1 hour then turn heat control to low and cook 4 hours longer, or until meatloaf is well-done. Remove loaf from slow cooker by lifting the foil "ears" as easy-lift handles, untilting fat back into slow cooker. Discard bacon and bay leaf. Serve on heated platter and spoon part of the heated tomato sauce over. Great with buttered noodles and green beans. Beef broth or tomato juice may be substituted for Burgundy.

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