Chicken Mini Meatloaf in Potato Cup
Ingredients
Potato Base:
2 to 3 Russet Potatoes, peeled and sliced paper thin on a mandolin
1 stick Organic Butter, melted
Sea Salt, to taste
Black Pepper, freshly ground, to taste
Approximately 1 cup Filtered Water or Stock
Chicken Meatloaf:
¼ cup Zucchini, finely grated
1 tablespoon Lemon Juice, freshly squeezed
2 drops Liquid Stevia
⅓ cup Parmesan, freshly grated (fine)
¼ cup Onion, grated
2 tablespoons Raw Fermented Coconut Aminos
1 teaspoon Sea Salt
½ teaspoon Paprika
Pinch Crushed Red Chile Flakes
1 clove Garlic, grated on a rasp
1 large Organic Pastured Egg
Black Pepper, freshly ground, to taste
1 pound Ground Organic Chicken
8 to 10 Cherry Tomatoes, hand crushed
6 sprigs fresh Thyme
Meatloaf Gravy:
3 tablespoons Heavy Cream or Whole Milk
2 teaspoons Arrowroot
2 teaspoons Raw Fermented Coconut Aminos
1 clove Garlic, grated on a rasp
8 to 10 sprigs fresh Thyme
1 cup Organic Chicken Stock, warmed
½ cup Lemon Juice, freshly squeezed and warmed
2 drops Liquid Stevia
1 teaspoon Paprika
Sea Salt, to taste
Black Pepper, freshly ground, to taste
Directions
Potato base:
1. Preheat the oven to 350 degrees
2. Dunk each piece of potato in the butter and pat dry a little
3. Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 -3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about ¼ inch over the top
4. Season the potatoes with salt and pepper
5. Fill the empty cups with water or stock
6. Bake until the potatoes are golden, about 25 minutes
7. Set aside
Chicken Meatloaf:
1. Raise the oven temperature to 375 degrees
2. In a large bowl, add the lemon juice, Stevia and Zucchini and stir until mushy
3. Add the Parmesan, onion, coconut aminos, salt, paprika, chile flakes, garlic, egg and a few grinds of black pepper
4. Stir until it forms a loose paste
5. Add the chicken and tomatoes and fold with your hands until everything is combined This should be sticky
6. Press some of the chicken mixture into each potato-lined muffin cup
7. Press a sprig of thyme on top of each
8. Refill each empty cup with water
9. Bake until the meatloaf edges are golden brown, about 15 minutes
10. Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife Serve with Meatloaf Gravy if desired
Meatloaf Gravy:
1. In a small dish, add the cream and arrowroot and whisk with a fork to make a slurry
2. Set the slurry aside
3. In a small pot, add the coconut aminos, garlic, stock, lemon juice, Stevia and seasonings
4. Bring the temperature up to medium high
5. Add 1 teaspoon of the mixture into the slurry and stir
6. While stirring the stock mixture, pour a slow stream of the slurry into the pot
7. Turn the temperature down to medium and whisk until reduced and thickened to gravy consistency, about 5 minutes
8. Remove and discard the thyme
9. Season with paprika, salt and pepper