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1
For the breadcrumbs: The night before, toast the wheat bread and leave out overnight to dry out.
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2
The following day, crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside.
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3
For the potato base: Preheat the oven to 350 degrees F.
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4
Dunk each piece of potato in the butter and pat dry a little.
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5
Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 to 3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about 1/4 inch over the top.
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6
Fill the empty cups with water.
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7
Bake until the potatoes are golden, about 25 minutes.
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8
Set aside.
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9
For the chicken meatloaf: Raise the oven temperature to 375 degrees F.
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10
In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy.
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11
Add the Parmesan, onion, Worcestershire, salt, chile flakes, garlic, egg and a few grinds of black pepper.
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12
Stir until it forms a loose paste.
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13
Add the chicken and tomatoes and fold with your hands until everything is combined.
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14
This should be sticky!
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15
Press some of the chicken mixture into each potato-lined muffin cup.
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16
Press a sprig of thyme on top of each.
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17
Refill each empty cup with water.
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18
Bake until the meatloaf edges are golden brown, about 15 minutes.
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19
Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife.
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20
Serve with Meatloaf Gravy if desired.
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21
In a small pot on medium heat, add the butter and flour.
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22
Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color.
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23
Add the Worcestershire and garlic and whisk to combine.
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24
Add the thyme, then whisk while slowly pouring in the stock and lemonade.
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25
Whisk until reduced and thickened to gravy consistency, about 5 minutes.
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26
Remove and discard the thyme.
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27
Season with salt and pepper.
