Use a combination of any two of pork, veal, turkey and beef to make this a much more flavorful recipe. Burgundy adds considerable richness along with bacon and onion. Outrageously good!

Burgandy Meatloaf
Recipe type: Beef
Serves: 6
  • 2 pounds ground beef/pork/veal/turkey
  • 2 eggs
  • 1/2 Cup parsley, chopped
  • 1 Tablespoon basil (fresh), or 1 teaspoon dried
  • 5 bacon slices
  • 8 ounces tomato sauce, heated
  • 1 small onion, chopped
  • 1 Cup soft bread crumbs
  • 1/2 Cup dry red burgundy
  • 1/4 teaspoon ground pepper
  • 1 bay leaf
  1. Combine ground meat(s), onion, bread crumbs, parsley, wine, basil, and pepper in a large bowl; mix.
  2. Crisscross 3 bacon slices on a 12 inch square of aluminum foil; shape meatload mixture into a 6 inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with load into slow cooker; cover.
  3. Cook on high 1 hour; turn heat to low; cook 4 hours longer, or until meatloaf is well done.
  4. Remove loaf from cooker by lifting the foil, tilting fat back into the slow cooker. Discard bay leaf.
  5. Serve on heated platter and spoon part of the heated tomato sauce over loaf. Beef broth or tomato juice may be substituted for the burgundy.
  6. Serving suggestion: serve with buttered noodles.

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