Burgundy Meatloaf Food

BURGUNDY MEATLOAF

Steps:

• In a large bowl, combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper.
• Mix well.
• On a 12 inch square piece of aluminum foil, crisscross 3 bacon slices.
• Shape meat mixture into a 6 inch round and place on top of bacon.
• Top meatloaf with remaining bacon slices, cut in half.
• Place bay leaf on top of bacon slices.
• Lift foil with loaf into slow cooker; cover.
• Cook on High for 1 hour, turn heat to low and cook 4 more hours or until meatloaf is done.
• Remove loaf from slow cooker by lifting the foil, titling fat back into the crockpot.
• Discard bacon and bay leaf.
• Serve with heated tomato sauce poured over it.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
• Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
• Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
• Place the lid on the slow cooker and cook on Low for 6 to 8 hours.