Description
This Chicken Meatloaf Wellington with Sun Dried Tomatoes is a flavorful twist on a classic dish, featuring tender ground chicken, zesty sun-dried tomatoes, and fresh basil all wrapped in flaky puff pastry.
Ingredients
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
1 sheet puff pastry
thawed
1 egg
lightly beaten (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the grated onion, ground chicken, panko breadcrumbs, parmesan cheese, egg, basil, sun dried tomatoes, salt, and pepper. Mix until well combined.
- Roll out the puff pastry on a lightly floured surface to smooth it out.
- Place the chicken mixture in the center of the puff pastry, then fold the pastry over to enclose the filling, pressing the edges to seal.
- Transfer the wrapped meatloaf onto a baking sheet lined with parchment paper, seam side down. Brush the top with beaten egg, if using.
- Bake for 25-30 minutes, or until the pastry is golden brown and cooked through.
- Allow to cool slightly before slicing and serving.
Notes
For a richer flavor, you can add additional herbs or spices to the chicken mixture. Ensure the pastry is sealed tightly to prevent leakage during baking.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Chicken Meatloaf Wellington, Sun Dried Tomatoes, Chicken Recipe, Puff Pastry, American Cuisine