January 13, 2014
I’m not normally a huge meatloaf fan, but this recipe hits the spot on a cold day. My husband likes it so much he compares it to his mother’s meatloaf…yes he’s very cliche…but it’s true. I used beef broth only because I didn’t have wine on hand. I imagine that would be even tastier!
Burgundy Meatloaf (Slow Cooker Recipes by Gooseberry Patch)
2 lbs ground beef
1 c bread crumbs
1 onion, chopped
1/2 cup beef broth or Burgundy wine
1/2 cup fresh parsley, chopped
1 tbsp fresh basil, chopped
1 1/2 tsp salt
1/4 tsp pepper
5 slices of bacon
1 bay leaf
8 oz can of tomato sauce.
Combine all ingredients except bacon, bay leaf, and tomato sauce in a bowl. Criss-cross 3 bacon strips on a 12 inch square of aluminum foil. Form meat mixture into a loaf on top of the bacon. Layer the remaining bacon on top of the loaf and add bay leaf to the top. Cook on high in slow cooker for 1 hour, then turn down to low for 4 more hours. Remove bacon and bay leaf, and serve with warmed tomato sauce over top.
Not reading ahead, I didn’t have fresh basil or parsley. Dried flakes work just fine.
I also added my own spices to the tomato sauce: salt, pepper, sugar, basil, oregano, garlic powder, onion powder. I always prefer to do this to taste. In this case, I made the sauce a little sweeter.
I tend to only get small increments of time to prepare meals these days, so I loved being able to put this in the crock pot and forget about it. Closer to dinner, I boiled some noodles and spiced them with basil, oregano, garlic powder, onion powder, and olive oil. Freshly grated Parmesan cheese topped it all off.