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Ingredients
Meatloaves:
2 lbs ground chicken
1/2 yellow onion diced (about 1/2 cup diced)
8-10 garlic cloves pressed
3/4 cup bread crumbs or 2 slices of dense bread, crumbled
1 egg
3 Tbsp fresh minced parsley
3 oz fresh grated Parmesan cheese
Salt
Fresh cracked black pepper
Optional: extra fresh grated Parmesan cheese to top
Sauce:
2 Tbsp olive oil
3 garlic cloves
1 Tbsp flour
1 1/2 cups heavy whipping cream
3 oz fresh grated Parmesan cheese
1 Tbsp minced 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.
Form balls of ground chicken mixture big enough to fill a muffin cup completely. Press them into a muffin cup. You can add some more freshly grated Parmesan cheese on top.
Bake for 23-25 minutes.
Sauce:
Preheat a saucepot over medium heat.
Add oil and pressed garlic. Saute garlic just until fragrant and whisk in flour.
Start slowly pouring in heavy whipping cream while whisking. Season with some salt and let the mixture heath though, stirring often.
Once the heavy cream mixture in hot (but not boiling), whisk in fresh grated Parmesan cheese. Keep mixing slowly until the cheese is all melted and incorporated.
Stir in parsley and take off the heat.
Top each mini meatloaf with creamy sauce as you serve it.
Notes
Gluten-Free note: To make this dish gluten-free, you can use 2 slices of gluten-free bread instead of bread crumbs in the actual meatloaves. For the sauce, I just eliminate the flour together but if you do wish to thicken the sauce, use gluten-free flour or 1/2 Tbsp corn starch (mix corn starch with a splash of cold water before adding to hot heavy cream.)
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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