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:
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!!!!
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.
Sounds great Jackie!
So easy to make. I added diced bacon and was definitely a winner. 😋😋😋
Bacon is great in everything Kyra!!
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!
I was also thinking about trying turkey mince in the Wellington. Thank you for your recommendation, Chantelle, I will definitely give it a try
That’s fantastic Chantelle! Kids can be the hardest to please!
Oh, I don’t think I’d have any trouble salvaging a leftover, slightly dry Chicky Wellie. Re-crisped slices drowning in a nice little béchamel sauce, or a thin béchamel “gravy” made with chicken broth, or some grated Swiss cheese added to either? Maybe even some deli ham chopped or scallions sprinkled over it? I’m sure there would be Something in the refrigerator or cupboards, preferably something loaded with tasty calories, that could resurrect it’s edible status well enough to polish it off! And, of course, butter would be involved, and possibly cream or white wine, and Dijon might be an option, too.
YUM YUM YUM!!!
Hi Nagi
I thought this looked brilliant, but could not get minced chicken or Panko breadcrumbs at my local supermarket so I used minced turkey thigh and blitzed up a couple of slices of my homemade brown bread. I cannot eat onion so added a couple of chopped up rashers of streaky bacon (my usual substitute for added flavour in place of onion – if I need the texture as well I add chopped up celery) and 1 tbsp Dijon mustard. I made a bit of a mess of rolling it up and it turned out a bit flat, but was nevertheless absolutely the tops! Thank you so much. Salmon patties are next on my list.
I LOVE HEARING THAT!!! So glad you enjoyed this!! N xx
Thank you so much for this recipe! I want able to find minced chicken in the UK so ended up deboning and whizzing through chicken thighs myself, and it was so juicy! My boyfriend and I absolutely loved it 🙂 and to think all I wanted was to use up the rest of the sun-dried tomatoes 😀 it’s the 3rd recipe of yours I’ve tried and all have been massive hits! Thank you ❤
That’s so great to hear Aiste! Thanks for sharing your feedback – N x
We’ve had quite the Nagi-day season! I made this for New Year’s Eve dinner & it was a huge hit!
Delicious & beautiful! I served it with a horseradish aioli on the side & that was popular too. It was my first time
working with puff pastry & it was so easy but looked impressive & complicated.
Thanks for helping me be the hostess with mostest, once again.
Happy New Year to you & Dozer!
xxx
You got it Fiona! HOSTESS WITH THE MOSTESS, I LOVE IT!!! ❤️
Thinking of trying this with ground turkey and maybe dried cranberries instead of the tomatoes. Hopefully it will work out 🙂
Rhonda I’m wondering if you ended up making the Chicken Wellington with Turkey mince and the dried cranberries?
If so, were you happy with the end result? Did you add the Parmesan?
Hi Nagi,
Panko breadcrumbs is not readily available where I’m from . What can I use as replacement.
Awesome website! Even more awesome dog!
Hi Estelle! Normal breadcrumbs is fine, otherwise you could even use 1 cup chopped white bread (no crust) , soak it in the grated onion, then proceed with recipe 🙂 N xx
This has become a Family favourite… I have done both the chicken and the beef, both are loved, but the men seem to gravitate toward the beef. It is so easy for a crowd and looks amazing. I always get big complements and lots of recipe requests when I make this. Thank you for kick starting my cooking again… anything I try from your site is an instant hit! Again, Thanks!
Woo hoo! I’m so pleased to hear you enjoyed it Sheryn, thanks for letting me know! N x