Sunny's Chicken Parm Mini Meatloaf Recipe

Sunny's Chicken Parm Mini Meatloaves

• Difficulty: Simple
• Makes: 6 portions
• Nutrition per Serving: (1 of 6 minis) Calories 486, Fat 29g, Saturated Fat 16g, Carbs 35g, Fiber 4g, Sugars 5g, Protein 23g, Cholesterol 154mg, Sodium 817mg
• Total Time: 9 hours 15 minutes (includes drying and cooling)
• Active Prep: 30 minutes

Ingredients

Bread Crumbs:

• 2 slices of whole wheat bread

Potato Layer:

• 2 to 3 russet potatoes, peeled and very thinly sliced with a mandoline
• 1 stick salted butter, melted

Chicken Meatloaf:

• 1/4 cup lemonade
• 1/3 cup finely grated Parmesan cheese
• 1/4 cup grated onion
• 2 tablespoons Worcestershire sauce
• 1 teaspoon kosher salt
• Pinch red chili flakes
• 1 garlic clove, finely grated
• 1 large egg
• Freshly ground black pepper
• 1 lb ground chicken
• 810 cherry tomatoes, crushed by hand
• 6 sprigs fresh thyme
• Meatloaf Gravy (see recipe below, optional)

Meatloaf Gravy:

• 2 Tbsp salted butter
• 2 Tbsp all-purpose flour
• 2 tsp Worcestershire sauce
• 1 garlic clove, finely grated
• 810 sprigs fresh thyme
• 1 cup warm chicken stock
• 1/2 cup warm lemonade
• Kosher salt & coarsely ground black pepper

Instructions

To make the breadcrumbs:

1. The evening before, toast the wheat bread and leave it out to dry overnight.
2. The next day, crumble the toasted bread by hand or pulse in a food processor until you have a mix of coarse and fine pieces. Set aside.

For the potato base:

1. Preheat your oven to 350F.
2. Dip each potato slice into melted butter, then blot lightly. Arrange 23 overlapping layers (about 15 slices total) to cover the bottoms and sides of six muffin cups in a 12-cup muffin pan, letting the potatoes come up about 1/4 inch above the rim. Fill the remaining muffin wells with water.
3. Bake until the potatoes are just golden, about 25 minutes. Remove and let cool.

For the chicken meatloaf:

1. Increase oven temperature to 375F.
2. In a large bowl, combine the lemonade and prepared breadcrumbs until the crumbs are moistened. Add Parmesan, grated onion, Worcestershire, kosher salt, red chili flakes, grated garlic, egg, and a few turns of black pepper; mix into a loose paste.
3. Add the ground chicken and crushed cherry tomatoes. Mix everything gently by hand until just combinedthe mixture will be sticky.
4. Spoon the chicken mixture into the potato-lined muffin cups, pressing gently. Top each with a sprig of thyme. Refill any empty cups with water. Bake about 15 minutes, until edges are golden brown.
5. Let the meatloaf muffins cool for 5 minutes. Carefully loosen and lift each with a spatula or butter knife. Optionally, spoon Meatloaf Gravy over each before serving.

Meatloaf Gravy Recipe:

1. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until the mixture bubbles and turns light golden.
2. Add Worcestershire and grated garlic, whisking to combine. Add the thyme sprigs, then slowly whisk in the warm chicken stock and warm lemonade. Continue whisking as it thickens to a gravy consistency, about 5 minutes.
3. Remove and discard the thyme sprigs. Taste and season with kosher salt and freshly ground black pepper.

I know meatloaf and gravy are a classic pair, but this chicken version is moist enough to enjoy without sauce. For fans of #teamgravy, the gravy is a lovely optional additionserve with it or without, as you prefer!