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Reb Bradley

Burgundy Meat Loaf

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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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