Basil Chicken Meatloaf with Pesto Pomodoro Sauce (Paleo + Whole 30)

This Basil Chicken Meatloaf with Pesto Pomodoro Sauce is a recipe I don’t think I will ever get tired of.  Bacon and cashews help keep the chicken breast moist while the pesto and caramelized tomatoes add a punch of flavor.  Perfect for any night of the week! 

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Meatloaf Ingredients:

  • ¾ cup raw cashews
  • 1 cup basil
  • 3 cloves garlic, minced
  • 2 lbs ground chicken breast
  • 8oz bacon, diced
  • ½ cup white onion, diced
  • 2 eggs
  • ⅓ cup almond flour
  • 1 tsp salt

 

Pesto Pomodoro Sauce Ingredients:

  • 3 tbsp avocado oil
  • 2 cups white onions, diced
  • 1 tsp salt, divided
  • 2 cloves garlic, minced
  • 1¾lbs cherry tomatoes (I used 3- 10oz containers)
  • 1-6oz can tomato paste
  • ¼ cup chopped fresh basil
  • 1½ cup paleo pesto (I use No Crumbs Left’s recipe)

 

Meatloaf directions:

  • Preheat oven to 350 degrees and grease the bottom of a casserole dish with avocado oil.
  • Add cashews, basil and garlic to food processor and run until crumbly in texture.
  • In a large bowl add cashew mixture and all remaining meatloaf ingredients.  Mix well.
  • Place meat on making sheet and form into a loaf.
  • Bake uncovered for about 55 minutes until chicken is fully cooked.

Pesto Pomodoro Sauce Directions:

  • While meatloaf is baking prepare the sauce.
  • In a large saute pan heat avocado oil
  • Once hot add onions and ½ tsp salt.  Cook until caramelized.
  • Add garlic and tomatoes.  Cover about cook for about 12 minutes until tomatoes soften
  • Stir in tomato paste and ½ tsp salt.  Continue to cook covered for another 10 minutes to allow steam to release from tomatoes.
  • Remove lit and use a wooden spoon to crush tomatoes.
  • Add pesto to the sauce and mix in.
  • Stir in basil and simmer 2-3 minutes.
  • Salt to taste.
  • Once meatloaf is cooked slice and serve with a heaping serving of Pesto Pomodoro Sauce or pour sauce into casserole dish over meatloaf.

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