Directions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
2. Prepare the Mixture:
In a large bowl, combine the ground chicken, basil pesto, breadcrumbs, Parmesan cheese, egg, onion, garlic, salt, and pepper.
Mix thoroughly until everything is evenly incorporated.
3. Shape the Meatloaf:
Transfer the mixture to the prepared loaf pan. Press it down gently to shape into an even loaf.
4. Bake:
Place in the preheated oven and bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C).
5. Rest and Serve:
Let the meatloaf rest for 5–10 minutes before slicing.
This helps the juices redistribute and makes slicing easier.
Variations & Tips
Cheese Swap: Substitute mozzarella or provolone for Parmesan for a different flavor.
Extra Veggies: Add finely chopped spinach or sun-dried tomatoes for added texture and nutrition.
Low-Carb Option: Replace breadcrumbs with almond flour.
Make it Ahead: Prepare the loaf a day ahead, refrigerate, and bake when ready.
Final Thoughts
This Baked Pesto Chicken Meatloaf brings the best of comfort and creativity to your dinner table—zesty, hearty, and perfect for any night of the week.
With simple ingredients and vibrant flavors, it’s sure to become a new family favorite!
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