• Preheat your oven to 350 F (180 C). Line a baking tray with parchment paper. Keep aside.
• In a medium pan melt butter over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Then, add the garlic and cook further for 30 seconds or until fragrant.  Allow to cool for a few minutes.
• Combine the ground chicken with cooked onion, garlic, parmesan, bread crumbs, basil pesto, tomato passata, eggs, paprika, Italian seasoning, black pepper and salt. Mix JUST until combined.
• Place the meat mixture on tray and stretch it out to get a rectangle, about 0.5 inch (1 cm) thick. The process is similar to stretching the pizza dough.
• Put the mozzarella cheese in the center of the meat rectangle.
• Start to roll the meat tightly on the short end to make a log. Be sure to seal the edges to prevent the cheese from leaking.
• Bake the meatloaf for 40 minutes in the preheated oven to 350 F (180 C).
• Remove the meatloaf from the oven and pour the sauce over it, spreading with a spoon to cover. Top with mozzarella slices and grated parmesan cheese. Return back to the oven and bake further for 10-15 minutes or until the meatloaf is cooked through and the cheese is melted.
• Allow to rest for 10 minutes  before slicing. Garnish with basil leaves. Enjoy!

Tomato sauce:

• Combine together tomato passata and garlic powder in a small bowl.
•