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
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 fresh grated Parmesan cheese on top. Bake for 23-25 minutes. Sauce: Preheat a sauce pot 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 heat. Top each mini meatloaf with creamy sauce as you serve it.