Preheat oven to 400 degrees F (200 degrees C) and grease the cups of a 24-cup mini muffin pan. Be a little heavy-handed to ensure your meatloaves don't stick.
In a skillet over medium heat, saute the Onion (1) in the Coconut Oil (2 teaspoon) for approximately 5 minutes, stirring frequently until transparent.
Add Garlic (1 clove) and cook for 1 minute more. Transfer to a large mixing bowl.
Add Ground Chicken (1 pound), Sweet Potato (1), Egg (1), Almond Meal (1/2 cup), Tomato Paste (1 tablespoon), Tamari Soy Sauce (1 tablespoon), Flaxseeds (1 tablespoon), Fresh Basil (1 tablespoon),Ground Cloves (1/4 teaspoon), Ground Cinnamon (1/2 teaspoon), and Fresh Ginger (1/2 teaspoon) and mix to combine.
Let stand for 10 minutes to allow the flaxseeds to absorb some moisture.
Now you have no real choice but to get messy. Using your hands, put globs of the mixture in the cups of the muffin pan gently pressing it in to fill the cups. Fill so that the chicken just rounds over the top of each cup.
For the glaze, in a small bowl mix together the Tomato Paste (1 tablespoon), Tamari Soy Sauce (1 tablespoon) and Pure Maple Syrup (1 teaspoon).
Using a pastry brush, brush the glaze over each meatloaf muffin. Be careful not to get the glaze on the pan itself or else it will burn and really stick.
Bake in the oven for approximately 20 minutes, until the loaves are cooked through.
Allow to sit for 10 minutes. Run a butter knife around the edge of each meatloaf to loosen it from the pan. Serve warm and enjoy!