3/4cupbread crumbs*or 2 slices of dense bread, crumbled
1egg
3Tbspfresh minced parsley
3ozfresh grated Parmesan cheese
Saltto taste
Fresh cracked black pepperto taste
Optional: extra fresh grated Parmesan cheese to top
Cream Sauce:
2Tbspolive oil
3garlic cloves
1Tbspall purpose flour*
1 1/2cupsheavy whipping cream
3ozfresh grated Parmesan cheese
1Tbspminced fresh parsley
Salt
Instructions
Meatloaves:
Preheat oven to 375° and grease a muffin baking pan.
In a large mixing bowl, combine ground chicken, diced yellow onion, pressed garlic, bread crumbs, egg, parsley, fresh grated Parmesan cheese, salt, and pepper. Mix very well, until all ingredients are evenly incorporated.
Use an ice creams scoop to scoop out even amounts of chicken mixture. Shape balls of ground chicken mixture and gently press them into a muffin cup. You can add some more parmesan cheese on top if you wish.
Bake for 22-25 minutes, until juices run clean and internal temperature of the meatloaves reaches 165°.
Sauce:
Preheat a sauce pot over medium heat. Add oil and pressed garlic. Sauté the garlic in oil until fragrant, then whisk in the flour until it’s incorporated.
Lower the heat to medium-low and start pouring in the heavy whipping cream while slowly and continuously whisking. Keep whisking slowly until smooth and heated through.
Once the heavy cream mixture in hot (but not boiling), whisk in fresh grated Parmesan cheese and salt. Keep mixing slowly until the cheese is all smooth and incorporated.
Stir in parsley and take off heat.
Top each mini meatloaf with creamy sauce as you serve it.
Video
Notes
*Gluten Free note:To make this dish gluten-free, you can use 2 slices of gluten-free bread or gluten–free breadcrumbs instead of breadcrumbs in the actual meatloaf mixture. For the sauce, use gluten-free all-purpose flour instead of regular one. If you don’t want to use gluten-free flour and don’t mind the sauce being thinner, you can just eliminate the flour altogether.Full size chicken meatloaf: To make one whole meatloaf, mix the chicken meatloaf mixture the same way. Spread the mixture evenly in a 9×5 loaf baking pan. Bake at 350°F for 55-65 minutes, until the internal temperature reaches 165°F. Remember to always take the measurement at the center of the thickest part. Prepare the sauce separately, according to the recipe and add it to the cooked meatloaf.