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Burgundy Meat Loaf

Type: Meat
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozGround beef; or mixture of
  - beef/pork/veal
1   Onion - chopped (small)
2   Eggs
1 cup 146g / 5.1ozSoft white bread crumbs
1/2 cup 73g / 2.6ozParsley - chopped
1/2 cup 118mlDry red burgundy
1 tablespoon 15mlBasil - fresh
1 1/2 teaspoons 7.5mlSalt
1/4 teaspoon 1.3mlPepper
5   Bacon
1   Bay leaf
8 oz 227gTomato sauce with mushrooms - heated

Recipe Instructions

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. Serving suggestion: Serve with buttered noodles and Frenched green beans.

Beef broth or tomato juice may be substituted for the Burgundy.

Source:
Unknown Cookbook

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