01 -
Preheat oven to 375°F (190°C) and thoroughly grease a standard muffin baking pan.
02 -
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 thoroughly until all ingredients are evenly incorporated.
03 -
Use an ice cream scoop to portion equal amounts of the chicken mixture. Shape into balls and gently press them into the muffin cups. Sprinkle additional Parmesan cheese on top if desired.
04 -
Bake for 22-25 minutes, until juices run clear and the internal temperature reaches 165°F (74°C).
05 -
Preheat a sauce pot over medium heat. Add oil and pressed garlic. Sauté until fragrant, then whisk in the flour until fully incorporated.
06 -
Reduce heat to medium-low and gradually pour in the heavy whipping cream while continuously whisking. Continue to whisk slowly until the mixture is smooth and heated through.
07 -
Once the cream mixture is hot (but not boiling), whisk in the fresh grated Parmesan cheese and salt. Continue mixing slowly until the cheese is completely melted and the sauce is smooth.
08 -
Stir in parsley and remove from heat.
09 -
Top each mini meatloaf with the creamy Parmesan sauce before serving.