Mini Chicken Meatloaf in a Potato Shell

Ingredients:

Breadcrumbs

• 2 slices of white bread

Potato base

• 2-3 Russet Burbank potatoes, peeled and thinly sliced ​​on a mandoline
• 110 g salted butter, melted

Chicken meatloaf

• 1/4 tbsp. natural lemonade
• 1/3 tbsp. grated parmesan
• 1/4 cup grated onion
• 2 tablespoons Worcestershire sauce
• 1 teaspoon coarse salt
• A pinch of red pepper flakes
• 1 clove of garlic, grated
• 1 large egg
• 450 g of minced chicken
• 8-10 cherry tomatoes, crushed by hand
• 6 sprigs of fresh thyme

Gravy

• 2 tbsp salted butter
• 2 tbsp. premium flour
• 2 tsp Worcestershire sauce
• 1 clove of garlic, grated
• 8-10 sprigs of fresh thyme
• 1 cup warm chicken broth
• 0.5 cups warm natural lemonade

Preparation:

1. Breadcrumbs:
   
   Toast the wheat bread the night before and let it dry overnight. The next day, crumble the toasted wheat bread in a small bowl until it has a sandy texture and set aside.
2. Potato base:
   
   Preheat oven to 350°F (175°C). Dip each potato slice in butter and pat dry. Line the bottom and sides of a 12-cup muffin tin with two to three layers of potato slices (about 15 slices per tin), allowing about 1/4 inch of the potato slices to extend above the surface of the tin. Fill the empty muffin tins with water. Bake until golden brown, about 25 minutes. Set aside.
3. Chicken meatloaf:
   
   Increase the oven temperature to 190°C (350°F). Pour the lemonade into a large bowl and add the breadcrumbs. Stir until smooth. Add the Parmesan, onion, Worcestershire sauce, salt, chili flakes, garlic, egg, and a few grinds of black pepper. Stir until a runny paste forms.
4. Add the ground chicken and tomatoes and mix with your hands, distributing the ingredients evenly. The mixture should be sticky!
5. Innings:
   
   Spoon a small amount of the chicken mixture onto each potato base. Top with a sprig of thyme. Fill the empty spaces with water. Bake until the edges of the meatloaf are golden brown, about 15 minutes. Let cool slightly for 5 minutes, then remove each portion with a spatula or butter knife. Serve with the meatloaf gravy.
6. Meatloaf sauce:
   
   In a small saucepan over medium heat, melt the butter and add the flour. Cook, stirring constantly, until the mixture stops foaming and thickens slightly, turning light golden. Add the Worcestershire sauce and garlic and stir until smooth. Add the thyme and stir, gradually pouring in the broth and lemonade. Stir until the sauce thickens, about 5 minutes. Remove and discard the thyme. Season with salt and pepper to taste.