Preheat oven to 350 F, generously grease a meatloaf pan, set aside.

In a large bowl, mix together chicken, herbs & spices, salt and pepper, and the egg.

Spread chicken out onto a sheet of parchment paper. I like to aim for the length of my loaf pan (8"), by however long it ends up, when spread to about ¾" thick.

Lay out the pepperoni slices to cover the chicken - leaving 1" uncovered, across each of the short sides.

Top with shredded mozzarella, and then the basil leaves.

Starting with one of the short ends, roll up the meatloaf along the length of it - the parchment paper will help with this.

Be sure to pick up the paper on the end you’re rolling, going kind of up and over, rather than a straight roll. You want to keep the filling in, not push it.

Transfer meatloaf to the prepared pan, seam side down.

Pour marinara sauce evenly over meatloaf.

Bake for 1 hour 20 minutes, or until a meat thermometer measures the internal temperature at 165 F.