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! 

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.