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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cuisine: French
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Burgundy Meat Loaf

Recipe Tags: Meat Recipes

Date Added: January 04, 2014
Slow cooking just brings out the flavors of any entree, and this meat loaf recipe is no exception. This recipe is the best of both worlds. It tastes like you spent all day in the kitchen, yet it gives you the kitchen-free flexibility for today's busy lifestyle. And, because this meat loaf is cooked in a foil pouch, clean-up is easy as well. If the ease of this recipe doesn't entice you, did I forget to mention the bacon??


2 Pounds Ground Beef or mixture of beef/pork/veal
1 Onion chopped
2 Unit Eggs large
1 Cup Bread Crumbs (about 2 slices)
1/2 Cup Parsley chopped
1/2 Cup Burgundy
1 Tablespoon Basil fresh
1 1/2 Teaspoons Salt (I used reduced sodium)
1/4 Teaspoon Pepper red bell
5 Slices Bacon fried -- crisp and cut
1 Unit Bay Leaf ground
8 Ounces Tomato Sauce heated
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1. Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix.

2. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mixture into a 6-inch round on top of bacon.

3. Top with remaining bacon slices, halved, and bay leaf.

4. Lift foil with loaf into slow cooker; cover.

5. Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until meatloaf is well done.

6. Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker.

7. Discard bacon and bay leaf. Serve on heated platter and spoon part of the heated tomato sauce over.

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

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

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Tomato, Alcohol, Beef, Onion allergies.
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