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Home Collections Quick Dinner Recipes

Chicken Meatloaf Wellington with Sun Dried Tomatoes

By:Nagi
Published:9 Sep '15Updated:10 Apr '20
118 Comments
Recipe v

This is like meatloaf and Beef Wellington had a baby. Except it’s made with chicken. With pops of sun dried tomato! Meet Chicken Meatloaf Wellington …

Chicken Meatloaf Wellington sliced to show inside

Here’s a fresh take on meatloaf for you! Made with chicken and encased in golden, flaky puff pastry, this is simple and fast to make. And it looks impressive! Don’t you think? 🙂

I did warn you that I was a puff pastry fiend and this is further evidence of that. I always, ALWAYS have a packet in my freezer and it’s my “go to” for making almost anything a bit more interesting. So when I picked up a packet of chicken mince (ground chicken) on special, I was rummaging around in the fridge wondering what to do with it and came across leftover sun dried tomatoes from when I posted my Chicken with Creamy Sun Dried Tomato Sauce. And this is what I came up with!

Chicken Meatloaf Wellington with Sun Dried Tomatoes - a cross between meatloaf and Beef Wellington, made with chicken!

Chicken Meatloaf Wellington sliced and served with salad

One of the ways I make my meatloaf (and meatballs!) juicy and with an extra burst of flavour is to mix grated onion into the filling. The juice from the onion adds extra moisture and the onion flavour is dispersed subtly throughout the meat rather than chunks of half cooked onion which is what can happen if you use diced onion. I really feel that it makes quite a difference and it’s the way I have always made meatloaf and meatballs. 🙂

Sliced Chicken Meatloaf Wellington

I thought the addition of sun dried tomatoes was a nice touch! Makes it a little more interesting – little bursts of salty, oily sun dried tomato that adds flavour and juiciness. Chicken mince has a tendency to be dry so I was extra conscious of making sure the filling is really juicy. When you cut it while it is fresh and hot out of the oven, you will see juice oozing out of the filling. It’s so moist that I don’t feel the need for sauce.

This is one of those dishes that is best eaten fresh. It is just not the same reheated, even reheated in the oven. Though the puff pastry becomes nice and crisp again, the filling just isn’t as moist!

So if you make this, do it when there are enough people around to scoff it down fresh out of the oven. Everyone will love it! – Nagi x


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Chicken Meatloaf Wellington with Sun Dried Tomatoes - a cross between meatloaf and Beef Wellington, made with chicken!

Chicken Meatloaf Wellington with Sun Dried Tomatoes

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Dinner
4.96 from 23 votes
Servings5
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A fresh take on meatloaf! Made with chicken, scattered with sun dried tomatoes and the fresh burst of basil. Encase in puff pastry to create a cross between the British classic Beef Wellington and meatloaf (but made with chicken!).

Ingredients

Filling

  • 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

Pastry

  • 1 sheet puff pastry , thawed
  • 1 egg , lightly beaten (optional) (Note 3)

Instructions

  • Preheat oven to 180C/350F. Line a baking tray with parchment paper.
  • Place the Filling ingredients in a bowl and use your hands to mix together. It should be quite soft and wet, not dry and crumbly.
  • Place the filling onto the puff pastry. Shape into a loaf and roll the puff pastry up, ending with the seam side down.
  • Transfer to baking tray. Cut a few diagonal slashes across the top.
  • Brush with egg wash and bake for 35 to 40 minutes, or until the pastry is deep golden brown. Turn the tray at around 25 minutes for even browning.
  • Remove from the oven. Rest for 5 minutes before serving.

Recipe Notes:

1. This recipe also works well with pork. It can also be made with beef but I add extra flavourings because beef has a stronger flavour and the mince is not as wet as chicken and pork. I add: 1 tbsp Dijon Mustard, 2 tsp worschestshire sauce, 2 tbsp tomato ketchup.
2. You can substitute with 2 tbsp dried basil or Italian herbs. You could also use other fresh herbs, such as parsley, oregano, thyme or a mix thereof.
3. The egg wash makes the pastry more golden but this is not essential, it is for aesthetics only.
4. Nutrition assuming 5 servings.
Chicken Meatloaf Wellington Nutrition

Nutrition Information:

Serving: 181gCalories: 444cal (22%)Carbohydrates: 25.9g (9%)Protein: 32.7g (65%)Fat: 23.1g (36%)Saturated Fat: 6.3g (39%)Cholesterol: 146mg (49%)Sodium: 717mg (31%)Potassium: 545mg (16%)Fiber: 1.9g (8%)Sugar: 0.9g (1%)Vitamin A: 400IU (8%)Vitamin C: 24.8mg (30%)Calcium: 40mg (4%)Iron: 2.7mg (15%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

How to make Chicken Meatloaf Wellington with Sun Dried Tomatoes

 

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118 Comments

  1. Madison says

    February 26, 2023 at 1:36 pm

    5 stars
    I made this for my partner to take advantage of some cheap mince I picked up recently. He loved this dish. Thank you very much.
    The only thing I changed was adding sesame seeds and cracked salt on top of the pastry to make it look a little fancier.

    Reply
  2. Heather says

    March 30, 2022 at 8:29 pm

    Made this tonight and it was delish. Had to sub the semi dried tomatoes as mine were out of date. Subbed in olives, a small preserved lemon half finely chopped, and a bit more of the fresh herbs. I thought the bottom might be a little soggy, but it was lovely and crispy. Will def make again, next time with all the ingredients as per recipe.

    Reply
    • Nagi says

      March 31, 2022 at 4:36 pm

      Thanks for that feedback Heather!! N x

      Reply
  3. Gillian says

    February 15, 2022 at 4:17 am

    Hi Nagi, I wondered if I could bake it without the puff pastry, as we are gluten free?

    Reply
    • Nagi says

      February 15, 2022 at 1:03 pm

      Hi Gillian – it won’t hold together without the pastry but there are quite a few g/f pastries on the market now that you could try! N x

      Reply
  4. Desi says

    February 9, 2022 at 7:11 pm

    Hi nagi,what goes to serve with this meatloaf?

    Reply
  5. Holly says

    January 11, 2022 at 10:49 am

    5 stars
    Tasty, minimal prep and my kids had seconds!

    I used what I had handy, ground turkey and dried vs fresh herbs.

    Thanks Nagi!

    Holly xx

    Reply
  6. Steve says

    December 5, 2021 at 6:28 pm

    Hi Nagi,
    This looks good and I want to make it. Would it work with spinach added or will that make it too soggy?

    Reply
    • Nagi says

      December 6, 2021 at 10:24 pm

      Hi Steve – I think that would work ok although I haven’t tried it myself. N x

      Reply
  7. Michaela says

    August 23, 2021 at 10:51 pm

    4 stars
    This was yummy, Nagi! It’s basically like a giant sausage roll but the chicken, basil and sundried tomatoes make it taste light and bright. A yummy end-of-winter weeknight meal 🙂

    Reply
    • Nagi says

      August 24, 2021 at 4:53 pm

      I’m so happy you enjoyed it! N x

      Reply
  8. Lyndelle says

    June 21, 2021 at 8:44 am

    5 stars
    I made your Chicken Meatloaf Wellington for my “grown up family” yesterday. I made 1 1/2 times the mixture and stuck an extra 1/2 sheet of puff pastry to the original piece. That worked well. Everyone loved it and it looked so impressive when it came out of the oven with the shiny gloss on the golden egg washed pastry…. so good in fact, I’m going to make it for my next dinner party.
    Thanks again for your fabulous recipes

    Reply
  9. Christina says

    June 16, 2021 at 3:24 am

    Do you think the chicken could be spread out on the pastry and then rolled up to create pinwheels for a party appetizers? Thanks!

    Reply
    • Nagi says

      June 16, 2021 at 12:43 pm

      I haven’t tried to be honest Christina – would love to know if you give it a go! N x

      Reply
  10. Mike says

    June 7, 2021 at 9:35 pm

    Hi Nagi,
    Tried the chicken meatloaf Wellington today.
    It was fantastic, my wife reckoned it was awesome and very yummy. Once again many thanks for your recipes
    Cheers Mike

    Reply
  11. Di Campbell says

    March 20, 2021 at 6:25 pm

    Made this but it didn’t fit into 1 pastry sheet had to use 2

    Reply
  12. Elle Hicks says

    February 7, 2021 at 8:41 pm

    5 stars
    I’ve just cooked this……AWESOME & Easy……
    Just one question, my partner said ” Where’s the Sauce ??? ”
    Could you suggest a sauce or gravy for this….???? Probably something light and wet…..☺ Thank you

    Reply
  13. Hayley Bradshaw says

    January 29, 2021 at 7:19 pm

    Hi Nagi, Would this work with fresh salad tomatoes instead of sundried ? Or a bit of passata?

    Reply
    • Nagi says

      January 30, 2021 at 10:55 am

      Hi Hayley, not really the sun-dried give that intense flavour where regular tomatoes would be too mushy and won’t have the same flavour. N x

      Reply
      • Hayley Bradshaw says

        February 1, 2021 at 12:59 am

        No problem thank you

        Reply
  14. Priscilla says

    November 5, 2020 at 5:17 am

    5 stars
    Wow wow wow!! Followed your directions in the notes for using beef mince and it was sooo tasty!! Yummy yummy!! Another home run recipe Nagi!! Thank you 🙂

    Reply
  15. Kamir says

    September 29, 2020 at 12:33 pm

    5 stars
    Only 2 of us here so we always have leftovers. After 2 days in the fridge and 20 minutes in the over this was fantastic. I dare say even better than the first day!

    Reply
    • Nagi says

      September 29, 2020 at 7:10 pm

      There’s just something about meatloaf – leftovers are so much better!! N x

      Reply
  16. Lee says

    January 23, 2020 at 9:59 am

    5 stars
    OMG…. fantastic recipe again Nagi.

    Reply
    • Nagi says

      January 23, 2020 at 10:14 am

      I’m so happy you enjoyed it Lee!!!!

      Reply
  17. jackie says

    January 16, 2020 at 7:31 pm

    5 stars
    Made this with pork and added some diced capsicum. It was a winner, next time i will make 2 as i think it will be nice in lunch boxes next day. Thanks Nagi and looking forward to making the cuban pork this weekend.

    Reply
    • Nagi says

      January 17, 2020 at 3:56 pm

      Sounds great Jackie!

      Reply
  18. Kyra T says

    August 16, 2019 at 12:03 pm

    5 stars
    So easy to make. I added diced bacon and was definitely a winner. 😋😋😋

    Reply
    • Nagi says

      August 16, 2019 at 10:10 pm

      Bacon is great in everything Kyra!!

      Reply
  19. Chantelle says

    December 14, 2018 at 9:02 pm

    5 stars
    Made this with turkey mince and it was delicious! My 16 month old scoffed it down before eating her fruit which is rare! Thanks Nagi!

    Reply
    • Nagi says

      December 17, 2018 at 12:40 pm

      That’s fantastic Chantelle! Kids can be the hardest to please!

      Reply
    • Lyndelle says

      June 21, 2021 at 8:50 am

      I was also thinking about trying turkey mince in the Wellington. Thank you for your recommendation, Chantelle, I will definitely give it a try

      Reply
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