Be the first to Let your crockpot take care of the meatloaf. Wine and herbs lend great flavor to meatloaf enriched with rice, bacon, tomato, and mushrooms. Beef broth may be substituted for the wine.
Prep Time: 10 minutes
Cook Time: 5 hours
Ingredients:
- 2 pounds ground beef or mixture of beef, pork, and veal
- 1 small onion, chopped
- 2 eggs
- 1 cup soft white bread crumbs
- 1/2 cup parsley, chopped
- 1/2 cup dry red Burgundy wine
- 1 Tablespoon fresh basil
- 1-1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 slices bacon
- 1 bay leaf
- 8 ounces tomato sauce with mushrooms, heated
Preparation:
Combine ground beef, 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.
Yield: 6 servings
Recipe Source: USA Rice Federation
Reprinted with permission.
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.
Yield: 6 servings
Recipe Source: USA Rice Federation
Reprinted with permission.
