Friday, November 8, 2013
Chicken Italiano Meatloaf (Crockpot)
I'm so thankful that it is fall, and that cold weather is setting in. I have been using my crock pot A LOT the last couple weeks. My preferred method for cooking in the fall and winter. Warm, cozy comfort food. Little effort. Maximum payback. It helps, too, on those crazy nights when each of the 3 kids go in different directions!
Yesterday morning, I woke up with a hankering for meatloaf. But knowing that I was not going to be home over the dinner preparation hours, it had to be a crockpot night. Now, I know you all will find this surprising, but I have NEVER made a meatloaf in a crock pot before. Well, I have now, and quite frankly, I might not go back!
Chicken Italiano Meatloaf
2 Lbs Fit & Active Lean Ground Chicken (sometimes my store carries Tyson, but not always)
1 Tbs Stonemill Classics Minced Onion
1 Tsp Stonemill Classics Minced Garlic
1/2 Tsp Stonemill Classics Season Salt
1 Tsp Stonemill Classics Italian Seasoning
1 Golden Hen Egg
1/2 Cup Millville Rolled Oats
1 Can Happy Harvest Whole Tomatoes
1 Large Onion, sliced
1 Large Green Pepper, Sliced
1 Box Couscous (I know the brands vary by store)* OPTIONAL
In a large bowl, mix together ground chicken, minced onion, minced garlic, seasoning salt, italian seasoning, egg and rolled oats. Mix well, set aside.
In a large crockpot, place half of the tomatoes, squeezing/crushing as you put them in. Top with sliced onion, then sliced green peppers.
Form meat mixture into a "loaf" and place over the sliced vegetables. Top with remaining tomatoes, crushing in your hands as you add them, pour sauce leftover from tomatoes in can over the top of the meatloaf.
Cook on high for 1 hour. Turn to low and cook for 6-8 hours.
After finished cooking, remove cooking liquid and use to make the couscous (this is optional, if you decide not to use the couscous, strain excess liquid and just serve with the cooked onions, peppers & tomatoes overtop.