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Slow Cooker BBQ Chicken Meatloaf

Break out the slow cooker for this easy, weeknight-friendly meal. La Grille® Chicken & Rib BBQ Sauce brings a tangy, sweet flavour to zucchini, carrots and baby potatoes served up alongside tender, juicy, ground chicken meatloaf.
15 min
PREP TIME
4h
COOK TIME
331
CALORIES
12
INGREDIENTS

INGREDIENTS

  • 1 tablespoon (15 mililiters) canola oil
  • 1 1/4 cup (310 mililiter) grated zucchini
  • 1 1/4 cup (310 mililiters) diced onion
  • 2 pounds (1 kilogram) ground chicken
  • 2 1/2 cups (625 mililiters) panko bread crumbs
  • 2 eggs
  • 1/2 cup (125 mililiters) plus 2 tablespoons (30ml) Chicken and Rib BBQ Sauce , divided
  • 1 tablespoon (15 mililiters) French’s Dijon Mustard
  • 1 tablespoon (15 mililiters) salt
  • 1 1/2 teaspoons (7 mililiters) French's® Worcestershire Sauce
  • 1/2 pound (250 grams) carrots , sliced at a diagonal into 2-inch (5-cm) pieces
  • 1/2 pound (250 grams) baby potatoes , halved

Preparation

  • 1 Heat oil in large skillet on medium-high heat. Add onions and zucchini; cook and stir 4 to 6 minutes or until softened. Transfer to large mixing bowl. Cool slightly.
  • 2 Add ground chicken, panko, eggs, 1/2 cup (125 ml) of the BBQ Sauce, Dijon, salt and Worcestershire sauce to bowl. Mix until well blended.
  • 3 Shape mixture into a loaf and place in crock of 6-quart (6-L) slow cooker. Spread remaining 2 tablespoons (30 ml) of BBQ Sauce over meatloaf. Arrange potatoes and carrots around meatloaf in slow cooker. Cover.
  • 4 Cook on HIGH 3 to 4 hours or on LOW 6 hours, until meatloaf is cooked through (165°F/74°C) and vegetables are tender.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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