Preheat oven to 350 degrees F

In a large mixing bowl, combine ground chicken, parsley, almond flour, egg, and seasonings.

Divide mixture into 6 equal balls. One at a time, flatten the balls into large disks, and wrap one around each hard boiled egg. Pinch the edges together and roll the new “ball” around in your hand to seal it well.

Wrap each meatloaf ball with 2 slices of bacon, gently squeezing to secure the bacon to the chicken mixture.

Arrange the 6 individual meatloaves in a glass baking dish, bake for 45 minutes.

When there’s about 10 minutes left on the meatloaf baking time, start your Hollandaise Sauce:

Fill a small saucepan - or the bottom of a double boiler - halfway with hot water, bring to a simmer over medium heat.

Whisk egg yolks, lemon juice, and mustard together in a medium glass bowl (or top of a double boiler), until the mixture is pale, fluffy, and thickened.

Have your butter melted and on hand, before proceeding.

Place the bowl on the saucepan, making sure that only steam touches the bowl - NOT the simmering water itself.

Turn heat down to medium low, and start whisking the eggs. Slowly and evenly drizzle the melted butter into the egg mixture, while continuing to whisk the mixture.

Continue whisking - and cooking - the sauce until it’s hot, thickened, and doubled in volume.

Remove the bowl from the double boiler, whisk in the salt and smoked paprika (if using).

Keep warm until the meatloaves are done baking, serve each meatloaf hot, with warm hollandaise sauce.