Chicken Meatloaf Wellington with Sun Dried Tomatoes
Ground chicken mixed with basil, Parmesan, and sun dried tomatoes, rolled in puff pastry and baked until golden.
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.
Notes
Substitutions: Use ground turkey in place of chicken.
Tips: Pat the sun dried tomatoes dry, tent with foil if the pastry browns too fast, and check for 165 degrees F.
Storage: Refrigerate for up to 3 days or freeze slices for up to 2 months.