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Chicken Meatloaf Wellington with Sun-Dried Tomatoes Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Chicken Meatloaf Wellington with Sun Dried Tomatoes is a delightful twist on a classic comfort dish, featuring a flavorful ground chicken mixture combined with parmesan, fresh basil, and sun dried tomatoes, all wrapped in flaky puff pastry. Perfect for a cozy family dinner, this recipe balances savory ingredients with a crispy, golden crust for an impressive yet easy-to-make meal.

Ingredients

Scale

Meatloaf Filling

  • 1 small onion, grated (about 1/2 cup)
  • 1 lb / 500 g ground chicken (mince)
  • 3/4 cup panko breadcrumbs
  • 1/4 cup parmesan cheese, finely grated
  • 1 egg
  • 1/3 cup fresh basil, roughly chopped
  • 3/4 cup roughly chopped sun dried tomatoes
  • 1 tsp salt
  • Black pepper, to taste

Pastry

  • 1 sheet puff pastry, thawed
  • 1 egg, lightly beaten (optional, for egg wash)

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper to prevent sticking and for easy cleanup.
  2. Prepare the Filling: In a mixing bowl, combine the grated onion, ground chicken, panko breadcrumbs, grated parmesan cheese, egg, chopped fresh basil, sun dried tomatoes, salt, and black pepper. Use your hands to mix everything together until the mixture is soft and moist but well incorporated.
  3. Shape the Meatloaf: Lay out the puff pastry sheet and place the chicken filling onto it. Shape the filling into a loaf shape and carefully roll the puff pastry around it, sealing with the seam side down to keep it closed during baking.
  4. Prepare for Baking: Transfer the wrapped loaf onto the prepared baking tray. Using a sharp knife, make a few diagonal slashes across the top of the pastry to allow steam to escape while baking.
  5. Egg Wash and Bake: Brush the top of the pastry with the lightly beaten egg to achieve a beautiful golden color during baking. Place the tray in the preheated oven and bake for 35 to 40 minutes. Rotate the tray halfway through at about 25 minutes for even browning. Bake until the pastry is deep golden brown and cooked through.
  6. Rest and Serve: Once baked, remove the Wellington from the oven and let it rest for 5 minutes before slicing and serving. This helps the filling set and makes for cleaner slices.

Notes

  • Note 1: Using ground chicken keeps the meatloaf lean and tender while combining well with the other ingredients.
  • Note 2: Fresh basil adds a bright, aromatic flavor complementing the sun dried tomatoes.
  • Note 3: The egg wash is optional but recommended for a shiny, golden puff pastry crust.

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Find it online: https://tastyfoodfix.com/chicken-meatloaf-wellington-with-sun-dried-tomatoes-recipe/