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Meatloaves:
Preheat oven to 375° and grease a muffin baking pan.
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 very well, until all ingredients are evenly incorporated.
Use an ice creams scoop to scoop out even amounts of chicken mixture. Shape balls of ground chicken mixture and gently press them into a muffin cup. You can add some more parmesan cheese on top if you wish.
Bake for 22-25 minutes, until juices run clean and internal temperature of the meatloaves reaches 165°.
Preheat a sauce pot over medium heat. Add oil and pressed garlic. Sauté the garlic in oil until fragrant, then whisk in the flour until it’s incorporated.
Lower the heat to medium-low and start pouring in the heavy whipping cream while slowly and continuously whisking. Keep whisking slowly until smooth and heated through.
Once the heavy cream mixture in hot (but not boiling), whisk in fresh grated Parmesan cheese and salt. Keep mixing slowly until the cheese is all smooth and incorporated.
Stir in parsley and take off heat.
Top each mini meatloaf with creamy sauce as you serve it.