Mini Meatloaves With Warm Potato Salad

• 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

1. 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.
2. 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.
3. 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.
4. Remove the foil from the meatloaves. Slice the meatloaves and serve with warm potato salad.

ground chicken, garlic, chili pepper, breadcrumbs, egg, fresh basil, tomatoes, nuts, salad, potatoes, mustard, olive oil, white wine vinegar, parsley, red onion

Taken from recipes-plus.com/api/v2.0/recipes/33004 (may not work)