| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | French | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Ground beef; or mixture of beef/pork/veal |
| 1 | sm | Onion; chopped |
| 2 | Eggs | |
| 1 | c | Soft white bread crumbs |
| 1/2 | c | Parsley; chopped |
| 1/2 | c | Dry red burgundy |
| 1 | tb | Basil; fresh |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 5 | sl | Bacon |
| 1 | Bay leaf | |
| 8 | oz | Tomato sauce with mushrooms; heated |
INSTRUCTIONS
From: waring@ima.infomail.com (Sam Waring) COLLECTION Date: Mon, 23 Jan 1995 02:50:15 +0000 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. Beef broth or tomato juice may be substituted for the Burgundy. Serving suggestion: Serve with buttered noodles and Frenched green beans. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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