Chicken Meatloaf Wellington with Sun Dried Tomatoes
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!).
Author: Nagi | RecipeTin Eats
1small onion, grated (about 1/2 cup)
1 lb / 500 g ground chicken(mince) (Note 1)
1/4cupparmesan cheese, finely grated
1/3cupfresh basil, roughly chopped (Note 2)
3/4cuproughly chopped sun dried tomatoes
1sheet puff pastry, thawed
1egg, lightly beaten (optional) (Note 3)
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.
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.