Burgandy Meatloaf

Combine ground meat(s), onion, bread crumbs, parsley, wine, basil, and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12 inch square of aluminum foil; shape meatload mixture into a 6 inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with load into slow cooker; cover. Cook on high 1 hour; turn heat to low; cook 4 hours longer, or until meatloaf is well done. Remove loaf from bay leaf. Serve on heated platter and spoon part of the heated tomato sauce over loaf. Beef broth or tomato juice may be substituted for the burgundy. Serving suggestion: serve with buttered noodles.

Your Burgandy Meatloaf is ready. Buon appetito!