Parmesan Chicken Meatloaf
INGREDIENTS
2 lbs ground chicken
1 tbsp + 2 tsp minced garlic, divided
2/3 cup Italian breadcrumbs (I used gluten free)
2 eggs
2/3 cup fresh parmesan cheese, grated and divided
3 tbsp fresh parsley, chopped and divided
Salt
1 tsp olive oil
3/4 cup heavy whipping cream
2 ounces low fat cream cheese
Salt to taste
DIRECTIONS
Preheat oven to 375 degrees F.
In a bowl, combine chicken, breadcrumbs, 1 tbsp garlic, eggs, 1/3 cup parmesan cheese, 3 tbsp parsley and salt. Mix together.
Spray a muffin pan with non-stick cooking spray. Fill each muffin to the top with the chicken mixture. Mine made 13 muffins.
Place in the oven for 20-23 minutes.
Meanwhile, in a saucepan over medium heat, add olive oil and 2 tsp of garlic. Cook for 1 minute and then add heavy whipping cream, cream cheese and salt to taste. Whisk ingredients for about 3-4 minutes. Sauce should thicken a bit and cream cheese should be completely melted. Once melted, add in the rest of the parmesan cheese and stir until melted.
Remove from heat and stir in 1 tbsp parsley and set aside.
Once meatloaves are done, remove from the oven and top with a drizzle of parmesan sauce and enjoy.
TIP: If your sauce gets too thick, you can thin it out with chicken broth or a little water. If sauce doesnβt thicken enough, you can add extra parmesan or cream cheese.