There's nothing quite like gathering around the dinner table with a delicious home-cooked meal to bring everyone closer together. This Baked Pesto Chicken Meatloaf combines the comforting feel of traditional meatloaf with a fresh, zesty twist, thanks to the basil pesto. It's a wonderful way to introduce new flavors to your family's palate while still keeping things familiar.

This meatloaf pairs beautifully with a side of roasted vegetables or a vibrant garden salad. Mashed potatoes or a creamy risotto would also be fantastic choices if you're aiming for a more hearty meal. For a lighter option, a side of steamed green beans or asparagus could be just the ticket.

Servings: 6

1.5 lbs ground chicken
1/2 cup basil pesto
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.

2. In a large mixing bowl, combine the ground chicken, basil pesto, breadcrumbs, grated Parmesan cheese, egg, chopped onion, minced garlic, salt, and pepper.

3. Mix the ingredients thoroughly until everything is well incorporated.

4. Transfer the mixture to the prepared loaf pan, pressing it down gently to shape it into a loaf.

5. Bake in the preheated oven for 45-50 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 165°F (74°C).

6. Let the meatloaf rest for about 5-10 minutes before slicing and serving. This allows the juices to redistribute and makes slicing easier.

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