Mini Meatloaves With Warm Potato Salad - cooking recipe

Ingredients

1 lb ground chicken
2 cloves garlic, crushed
1 None fresh small red Thai chili pepper, finely chopped
1/3 cup dried breadcrumbs
1 None egg, lightly beaten
1/4 cup coarsely chopped fresh basil
1/3 cup finely chopped sun-dried tomatoes in oil
2 tbsp pine nuts, toasted and chopped coarsely
4 slices prosciutto
None None FOR THE POTATO SALAD
1 3/4 lbs potatoes, thinly sliced
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp white wine vinegar
1/4 cup fresh flat-leaf parsley leaves
1 small red onion, thinly sliced

Preparation

Combine the ground chicken, garlic, chili pepper, breadcrumbs, egg, basil, tomato and nuts in a large bowl and mix well. Shape the mixture into four meatloaves.
Coat four 9-inch squares of foil with no stick cooking spray. Wrap 1 slice of prosciutto around each meatloaf, then wrap the meatloaf in foil. Repeat with the remaining prosciutto and meatloaves. Cook the meatloaves on a heated, oiled grill pan (or on the grill), turning occasionally, for about 25 mins or until cooked through.
For the potato salad, cook the potato slices on a heated, oiled grill pan or skillet until tender. Meanwhile, combine the mustard, oil, vinegar, herbs and onion in a medium bowl. Add the cooked potato and toss gently.
Remove the foil from the meatloaves. Slice the meatloaves and serve with warm potato salad.