This chicken meatloaf wellington wraps a juicy, herb flecked chicken meatloaf in golden puff pastry for a dinner that looks far fancier than it is.
The filling mixes ground chicken with sun dried tomatoes, fresh basil, and Parmesan, and it all comes together in one bowl by hand. It takes about 15 minutes to assemble and 40 minutes to bake, then rests briefly before slicing.
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Why This Chicken Meatloaf Wellington Recipe Works
Ground chicken keeps the loaf lighter than a beef version, while panko and a grated onion hold in moisture so the center stays juicy. Sun dried tomatoes and basil give it bold, savory flavor.
The puff pastry crust bakes up flaky and golden, and it seals the filling so the juices stay put. A beaten egg brushed over the top gives it a glossy finish.
Shaping everything on one baking tray means there is no loaf pan to wash, and the pastry roll makes a pretty centerpiece for guests. It is also easy to slice into thick, neat pieces.
Ingredients for Chicken Meatloaf Wellington
- 1 small onion, grated (about 1/2 cup) (for the filling)
- 1 lb ground chicken (for the filling)
- 3/4 cup panko breadcrumbs (for the filling)
- 1/4 cup finely grated Parmesan cheese (for the filling)
- 1 large egg (for the filling)
- 1/3 cup roughly chopped fresh basil (for the filling)
- 3/4 cup roughly chopped sun dried tomatoes (for the filling)
- 1/2 tsp salt (for the filling)
- 1/2 tsp black pepper (for the filling)
- 1 sheet puff pastry, thawed (for the wrap)
- 1 large egg, lightly beaten (for the egg wash)
Ground chicken. Use regular ground chicken rather than extra lean, so the filling stays moist and soft.
Panko and onion. Grating the onion spreads its juice through the mixture, and panko soaks up moisture so the filling holds together without turning dense.
Sun dried tomatoes. Chop them roughly and pat off excess oil if they are packed in oil. They are salty, which is why the recipe uses less salt.
Basil and Parmesan. Fresh basil adds fragrance and finely grated Parmesan adds a savory edge.
Puff pastry. Thaw it according to the package directions and keep it cold until you are ready to roll the loaf.
How to Make Chicken Meatloaf Wellington
1. Heat the oven Preheat the oven to 350 degrees F. Line a baking tray with parchment paper.
2. Mix the filling In a large bowl, combine the onion, chicken, panko, Parmesan, egg, basil, sun dried tomatoes, salt, and pepper, mixing by hand until combined. The mixture should be soft and wet, not dry and crumbly.
3. Fill the pastry Unfold the puff pastry on a lightly floured surface and shape the filling into a log down the center.
4. Roll it up Fold the pastry over the filling and press the edges to seal, then place the roll seam side down on the tray.
5. Slash the top Cut a few diagonal slashes across the top so steam can escape.
6. Brush and bake Brush with the beaten egg and bake for 35 to 40 minutes, turning the tray around at the 25 minute mark, until the pastry is deep golden brown and the center reaches 165 degrees F. Tent with foil if it browns too quickly.
7. Rest and slice Let it rest for 5 minutes, then slice into thick pieces and serve.
How to Serve Chicken Meatloaf Wellington
Slice the roll into thick pieces and serve with Italian house salad, air fryer asparagus, or creamy garlic Parmesan orzo. Fluffy dinner rolls and a spoonful of gravy or tomato sauce round out the plate.
How to Store and Reheat Chicken Meatloaf Wellington
Wrap leftovers in plastic wrap or foil and refrigerate for up to 3 days. Reheat slices in a 350 degrees F oven until hot throughout and the pastry crisps. Wrapped slices can be frozen for up to 2 months.
Tips and Variations for Chicken Meatloaf Wellington
Mix by hand. Hands combine the filling quickly and gently, so you do not overwork the chicken.
Keep the pastry cold. Cold pastry rolls neatly and bakes flakier, so work quickly.
Seal the seam. Press the pastry edges firmly and keep the seam down so the juices stay inside.
Slash for steam. Cutting vents helps steam escape instead of making the pastry soggy.
Turn the tray. Rotating at the 25 minute mark helps the pastry brown evenly.
Check the temperature. Insert a thermometer into the center of the roll and cook to 165 degrees F.
Add flavor. A little garlic powder or Italian seasoning mixed into the filling adds depth.
Handle chicken safely. Wash your hands and tools after touching raw chicken, and see the University of Wisconsin Extension leftovers article for storing leftovers.
Frequently Asked Questions About Chicken Meatloaf Wellington
Can I make chicken meatloaf wellington ahead of time?
You can mix and shape the roll a few hours ahead and refrigerate it, then brush with egg and bake just before serving.
How do I know chicken meatloaf wellington is done?
The pastry should be deep golden brown and a thermometer in the center should read 165 degrees F.
Can I freeze chicken meatloaf wellington?
Yes, wrap cooled slices well and freeze for up to 2 months, then reheat in the oven until hot throughout.
Can I use turkey instead of chicken?
Ground turkey works in the same amount. Cook it to 165 degrees F as well.
What if my pastry gets soggy?
Pat the sun dried tomatoes dry and drain excess oil, and make sure the oven is fully preheated before the roll goes in.
Chicken Meatloaf Wellington with Sun Dried Tomatoes
Equipment
- Baking tray
- Parchment paper
- Large mixing bowl
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 small onion grated, about 1/2 cup (for the filling)
- 1 lb ground chicken (for the filling)
- ¾ cup panko breadcrumbs (for the filling)
- ¼ cup Parmesan cheese finely grated (for the filling)
- 1 large egg (for the filling)
- ⅓ cup fresh basil roughly chopped (for the filling)
- ¾ cup sun dried tomatoes roughly chopped (for the filling)
- ½ tsp salt (for the filling)
- ½ tsp black pepper (for the filling)
- 1 sheet puff pastry thawed (for the wrap)
- 1 large egg lightly beaten (for the egg wash)
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and line a tray with parchment paper.
- Combine. Mix the filling ingredients by hand in a large bowl until soft and wet.
- Shape. Mound the filling in a log on the puff pastry and roll the pastry around it.
- Seal. Pinch the seam closed and set the roll seam side down on the tray.
- Vent and glaze. Cut diagonal slashes in the top and brush with beaten egg.
- Bake. Bake 35 to 40 minutes, rotating the tray at 25 minutes, until deep golden and 165 degrees F in the center.
- Rest. Let stand 5 minutes before slicing.
