Add ground beef, egg, bread crumbs, chopped onion, wine, parsley, basil, salt, and pepper to a large mixing bowl. Use your hands to gently combine all ingredients.
Lay out a large piece of aluminum foil. Criss-cross your three slices of bacon on the foil, then transfer your meatloaf mixture on top of the bacon cross and form it into an oblong loaf. Place your bay leaf on top. Wrap your bacon slices up and over the meatloaf.
Lift the meatloaf by the foil into your slow cooker. Put the lid on and cook on high for one hour. Reduce the heat to low and continue to cook for four hours.
Just before you’re ready to serve, warm up your favorite tomato sauce.
When the meatloaf is cooked, gently lift out the whole foil package. Be careful not to pierce the foil. It’s probably holding in some fat and liquid, and you don’t want that all over your kitchen. Remove the bay leaf and bacon, and gently lift the meatloaf out onto a serving plate.
Spoon over the warm tomato sauce over the top of the meatloaf, slice, and serve.
I halved this recipe from the original, so if you want to feed more people or have more leftovers, you can for sure double this. Use the same cooking times.