Burgundy Meatloaf

2 lb Ground beef/pork/veal/turkey
2 Eggs
1/2 c Parsley, chopped
1 tb Basil (fresh), or 1 t dried
5 Bacon slices
8 oz Tomato sauce, heated
1 Small onion, chopped
1 c Soft bread crumbs
1/2 c Dry red burgundy
1/4 ts Ground pepper
1 Bay leaf

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 meatloaf 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 cooker by lifting the foil, untilting fat back into the slow cooker. Discard 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.

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