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

1. Preheat oven to 375 degrees F.

2. In a bowl, combine chicken, breadcrumbs, 1 tbsp garlic, eggs, 1/3 cup parmesan cheese, 3 tbsp parsley and salt. Mix together.

3. Spray a muffin pan with non-stick cooking spray. Fill each muffin to the top with the chicken mixture. Mine made 13 muffins.

4. Place in the oven for 20-23 minutes.

5. 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.

6. Remove from heat and stir in 1 tbsp parsley and set aside.

7. 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 doesn’t thicken enough, you can add extra parmesan or cream cheese.