1-First, start by preheating your oven to 375°F (190°C) and lightly greasing a 12-cup muffin tin. This simple step sets the stage for even baking and easy cleanup.

2-Next, in a large bowl, combine the meatloaf ingredients: 1 pound (450 grams) ground chicken, 1/2 cup (approximately 80 grams) diced yellow onion, 2 minced garlic cloves, 1/2 cup (60 grams) breadcrumbs, 1 large egg, 1/4 cup (15 grams) chopped fresh parsley, 1/2 cup (50 grams) grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

3-Mix everything gently until just combined don’t overwork it, or the meatloaves might turn out tough. Divide the mixture into 12 equal portions and shape each into a small loaf, placing them into the muffin cups. If you like, sprinkle a bit more Parmesan on top for extra cheesiness. Pop them in the oven and bake for 22-25 minutes, until they’re cooked through.

4-While the meatloaves are baking, whip up the cream sauce. Heat 1 tablespoon (15 milliliters) of olive oil in a saucepan over medium heat, then add 4 minced garlic cloves and sauté for about 1 minute until fragrant. Whisk in 2 tablespoons (16 grams) of all-purpose flour and cook for another minute. Gradually add 1 cup (240 milliliters) of heavy whipping cream, stirring constantly to avoid lumps, and let it thicken for 3-5 minutes.

5-Take the sauce off the heat and stir in 1/2 cup (50 grams) grated Parmesan cheese and 1/4 teaspoon salt until smooth, then mix in 2 tablespoons (8 grams) chopped fresh parsley. Once the meatloaves are done, let them rest in the tin for 5 minutes before serving. Drizzle the sauce over the top for a creamy finish.