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 …
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!
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. 🙂
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
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:
Nutrition Information:
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.
I love making this recipe – I’ve done it both with pork and chicken mince and both are incredibly delicious! I didn’t have any basil so used thyme and some shop brought mixed herbs which were also a winner. Did not cook in the pastry, instead a sprayed an aluminium tray and pressed it into that! And because of the lack of pastry it got a beautiful crispy top 🙂 once again nagi has nailed it with her quick, easy and incredibly delicious recipes! Thank you x
Awesome recipe that was simple to follow, reasonably quick to cook tasty. Nagi is a legend!
I have made this for tonight’s relaxed dinner however instead of one meatloaf I made several small ones in my sausage roll maker. Delicious.
My husband and I love this delicious chicken meatloaf. It’s so easy to make and always tasty. After cooking I divide the loaf in thirds and freeze two sections for future meals. I serve roasted broccoli or peas as side veggies.
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.
Thanks for that feedback Heather!! N x
Hi Nagi, I wondered if I could bake it without the puff pastry, as we are gluten free?
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
Hi nagi,what goes to serve with this meatloaf?
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
Hi Nagi,
This looks good and I want to make it. Would it work with spinach added or will that make it too soggy?
Hi Steve – I think that would work ok although I haven’t tried it myself. N x
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 🙂
I’m so happy you enjoyed it! N x
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
Do you think the chicken could be spread out on the pastry and then rolled up to create pinwheels for a party appetizers? Thanks!
I haven’t tried to be honest Christina – would love to know if you give it a go! N x
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
Made this but it didn’t fit into 1 pastry sheet had to use 2
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
Hi Nagi, Would this work with fresh salad tomatoes instead of sundried ? Or a bit of passata?
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
No problem thank you
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 🙂
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!
There’s just something about meatloaf – leftovers are so much better!! N x
OMG…. fantastic recipe again Nagi.
I’m so happy you enjoyed it Lee!!!!