Chicken Meatloaf Wellington with Sun Dried Tomatoes is a delightful dish that brings the comforting elements of meatloaf and the flaky richness of puff pastry together. Whether you’re looking for a family dinner or a dish to impress guests, this recipe fits the bill. It combines ground chicken with flavorful ingredients like sun-dried tomatoes and fresh basil, all wrapped in golden, crispy pastry.
Why Make This Recipe
This recipe is a fantastic twist on traditional meatloaf. The use of chicken makes it lighter, while the sun-dried tomatoes and fresh basil add a burst of flavor. It’s easy to prepare and offers a beautiful presentation, making it perfect for any occasion. Plus, who doesn’t love the crunch of pastry against the moist filling?
How to Make Chicken Meatloaf Wellington with Sun Dried Tomatoes
Making Chicken Meatloaf Wellington is quite simple. You’ll start by mixing all the filling ingredients, then wrap them in puff pastry and bake. Here’s how to do it step by step:
Ingredients:
- 1 small onion, grated (about 1/2 cup)
- 1 lb / 500 g ground chicken (mince) (Note 1)
- 3/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese, finely grated
- 1 egg
- 1/3 cup fresh basil, roughly chopped (Note 2)
- 3/4 cup roughly chopped sun-dried tomatoes
- 1 tsp salt
- Black pepper
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten (optional) (Note 3)
Directions:
- Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
- In a bowl, place all the filling ingredients and mix them with your hands. The mixture should be soft and wet, not dry and crumbly.
- Place the filling onto the puff pastry. Shape it into a loaf and roll the pastry up, making sure the seam is facing down.
- Transfer the rolled pastry onto the baking tray. Cut a few diagonal slashes across the top for ventilation.
- Brush the pastry with the lightly beaten egg (if using) and bake for 35 to 40 minutes, or until the pastry is a deep golden brown. Remember to turn the tray at about 25 minutes for even baking.
- Once done, remove it from the oven and let it rest for 5 minutes before serving.
How to Serve Chicken Meatloaf Wellington with Sun Dried Tomatoes
This dish is best served warm. You can slice it into thick pieces and serve it alongside a fresh salad or some roasted vegetables. For a comforting touch, add a drizzle of your favorite sauce or gravy on top.
How to Store Chicken Meatloaf Wellington with Sun Dried Tomatoes
To store leftovers, wrap the Chicken Meatloaf Wellington in plastic wrap or foil and place it in the refrigerator. It can stay fresh for up to 3 days. To reheat, pop it back in the oven at a low temperature until warmed through.
Tips to Make Chicken Meatloaf Wellington with Sun Dried Tomatoes
- Make sure not to overmix the filling. It should remain tender and not tough.
- If you want an extra crisp pastry, place the Wellington directly on the oven rack for the last 10 minutes of baking.
- Feel free to adjust the ingredients in the filling; adding your favorite herbs or vegetables can change the flavor profile easily.
Variation
If you prefer beef, you can substitute ground chicken with ground beef. For a vegetarian option, try using mixed vegetables or a plant-based meat substitute.
FAQs
Q1: Can I make this recipe ahead of time?
A1: Yes! You can prepare the filling and wrap it in the pastry without baking. Just keep it covered in the refrigerator until you’re ready to bake.
Q2: What should I serve with Chicken Meatloaf Wellington?
A2: It pairs wonderfully with salads, mashed potatoes, or roasted vegetables.
Q3: Can I freeze Chicken Meatloaf Wellington?
A3: Yes, you can freeze the unbaked Wellington. When you’re ready to eat it, just bake it straight from the freezer, adding additional baking time.
Enjoy making this tasty Chicken Meatloaf Wellington with Sun Dried Tomatoes for your next meal!
Chicken Meatloaf Wellington with Sun Dried Tomatoes
Ingredients
Filling Ingredients
- 1 small onion, grated (about 1/2 cup)
- 1 lb ground chicken (mince) (Note 1)
- ¾ cup panko breadcrumbs
- ¼ cup parmesan cheese, finely grated
- 1 large egg
- ⅓ cup fresh basil, roughly chopped (Note 2)
- ¾ cup roughly chopped sun-dried tomatoes
- 1 tsp salt
- Black pepper
- 1 sheet puff pastry, thawed
- 1 large egg, lightly beaten (optional, Note 3)
Instructions
Preparation
- Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
- In a bowl, place all the filling ingredients and mix them with your hands. The mixture should be soft and wet, not dry and crumbly.
- Place the filling onto the puff pastry. Shape it into a loaf and roll the pastry up, making sure the seam is facing down.
- Transfer the rolled pastry onto the baking tray. Cut a few diagonal slashes across the top for ventilation.
- Brush the pastry with the lightly beaten egg (if using) and bake for 35 to 40 minutes, or until the pastry is a deep golden brown. Remember to turn the tray at about 25 minutes for even baking.
- Once done, remove it from the oven and let it rest for 5 minutes before serving.
