Breadcrumbs:

• 2 slices wheat bread

Potato base:

• 2 to 3 russet potatoes; peeled and sliced paper thin on a mandoline
• 1 stick salted butter (melted )

Chicken meatloaf:

• 1/4 cup lemonade
• 1/3 cup grated parmesan (like sand)
• 1/4 cup grated onion
• 2 tablespoons worcestershire sauce
• 1 teaspoon kosher salt
• pinch red chile flakes
• 1 clove garlic (grated on a rasp)
• 1 large egg
• coarsely ground black pepper
• 1 pound ground chicken
• 8 to 10 cherry tomatoes (hand crushed)
• 6 sprigs fresh thyme

(optional) Meatloaf gravy:

• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 2 teaspoons worcestershire sauce
• 1 clove garlic (grated on a rasp)
• 8 to 10 sprigs fresh thyme
• 1 cup chicken stock (warmed)
• 1/2 cup lemonade (warmed)
• kosher salt and coarsely ground black pepper

For the breadcrumbs:

• The night before; toast the wheat bread and leave out overnight to dry out
• The following day; crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside

For the potato base:

• Preheat the oven to 350 degrees f
• Dunk each piece of potato in the butter and pat dry a little
• 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)
• Fill the empty cups with water
• Bake until the potatoes are golden (about 25 minutes)
• Set aside

For the chicken meatloaf:

• Raise the oven temperature to 375 degrees f
• In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy
• Add the parmesan, onion, worcestershire, salt, chile flakes, garlic, egg and a few grinds of black pepper
• Stir until it forms a loose paste
• Add the chicken and tomatoes and fold with your hands until everything is combined (this should be sticky)
• Press some of the chicken mixture into each potato-lined muffin cup
• Press a sprig of thyme on top of each
• Refill each empty cup with water
• Bake until the meatloaf edges are golden brown (about 15 minutes)
• 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:

• In a small pot on medium heat add the butter and flour
• Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color
• Add the worcestershire and garlic and whisk to combine
• Add the thyme
• Then whisk while slowly pouring in the stock and lemonade
• Whisk until reduced and thickened to gravy consistency (about 5 minutes)
• Remove and discard the thyme
• Season with salt and pepper