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:
Recipe looks great! I will try it with guests
notes 1 and 2 are reversed
Hope you do Bernard! And thanks for picking that up, fixing it now! 🙂 N x
Could you whiz up pre-cooked chicken instead of raw chicken mince?
Hmm, I’m not sure it will hold together, it might need more egg. Sorry to say!
Hi – What would you suggest using instead of the parmesan – I cannot eat dairy. I think just leaving it out would impact the overall flavor. Thanks!
Just leave it out and add 1/4 tsp salt! 🙂
I made this last night. It was fab! I was pleased it was super quick to make, only took me 20 minutes, all into a bowl, mix, roll, into oven lol. It had a Mediterranean feel so I added some sliced olives and served it with a Greek salad, it was yummy, we will have it again, thanks Nagi ?
I’m so glad you enjoyed it! And I really appreciate that you took the time to come back and let me know! 🙂
This looks great and I’m anxious to try it! I do have a couple of questions though:
-My husband and I both like the flavor of sun dried tomatoes but not the texture. Any advice?
-I don’t always have puff pastry on hand; do you have a suggestion for an alternative like pie crust or homemade crescent roll dough?
-Do you grate the onion by hand or use a food processor?
Thank you for your help! I’m trying to expand my recipe lineup and use what I have in the fridge too!
Hi Diana! This is a great recipe for making with whatever you have in the fridge! Feel free to substitute the su dried tomatoes with something else, I’m thinking antipasto type things would be great – olives, even artichokes (increase the quantity by 50% as the flavour isn’t as intense!). Any dough will work fabulously with this as long as it is thin enough so that it cooks in the baking time. Pie crust would be fabulous, I’ve made it with frozen shortcrust pastry before! And yes, I grated the onion by hand using a box grater. Very quick, takes less than 1 minute! Hope you enjoy!
Love this recipe…..and I too have left over sundried tomatoes after making your creamy chicken…actually I think I am slowly working my way through your whole recipe catalogue 🙂
I do believe you are saving that end piece where the chicken filling has caramelised just for me, just sayin’
Cheers
A xxx
We are so in tune. That end bit? My FAVORITE part! I’ll split it with you? 😉
Hi Nagi,
Our weather in Montreal just turned a little cooler this past weekend, so i decided it would be a perfect weekend to test the recipe. All I can say is OMG…..what a winner. The meatloaf was super easy easy to prepare and the flavor was incredible!
Thank you for the fabulous recipe!!!
I’m so so glad Christie! I was actually waiting until I knew the weather had cooled a bit for those in the northern hemisphere before posting this 🙂 I can’t wait to start posting casseroles and soups!!
I made this at the weekend and it was delicious – I didn’t have any minced chicken ( or a mincer) so I just blitzed everything in the processor. Different texture to the recipe but still a great taste. Had some cold the next day which also worked well with salad. Just one question – how do I make sure the bottom of the wellington is crispy – the pastry was a bit soft and undercooked underneath but the top and sides were perfect?
Hi Debra! Hmm, I didn’t have that problem I must say. Oh wait! I am wondering – depending on what cut of chicken you blitzed, perhaps it was much juicier than store bought chicken mince? The other suggestion is to skip the baking paper. Direct contact with the baking tray also helps. 🙂 Glad you enjoyed it! Thank you so much for taking the time to come back and let me know!
This looks amazing! Definitely craving a slice right now. And love your photos, as always. Enjoying the book so far too 🙂
I’m so glad Sabrina! Can’t wait to see your “post” photos! N x
wow looks really tasty, going to try it this weekend,
thanks Nagi
ooh! Hope you do Jim! 🙂
Wow! This looks amazing, Nagi – you always post the most creative recipes! 😀 Love the addition of sun dried tomatoes to the filling, that sounds really delicious. Yummy recipe! 😀
Naaa, not creative, just called “clearing out my fridge”! 😉
Thanks Jess! I don’t think of myself as particularly creative, more that I am constantly trying to EMPTY my fridge of bits and bobs!! He he!
Hulllllooooooooooo yumminess! This looks delish Nagi! I make mini beef wellingtons for appetizers, but never thought to try a meatloaf one. Going on the MUST make list! You know, I have a long list from your site!!
Mini Wellingtons? What an awesome idea for an appetiser!
Oooh, I LOVE that! Mini beef wellingtons? Almost like sausage rolls? That’s a really cool idea! I’ve been struggling with interesting appetiser ideas lately, thanks for the inspiration!! N x
So impressive! It sounds to die for!!! 🙂
Thanks! 🙂
I love ground chicken much more than I love ground turkey. What a way to take an ordinary meatloaf and make it extra special!
You know, I don’t think I’ve ever cooked with ground turkey. I must try it! 🙂
Hi Nagi. For dinner, what do you suggest serving this with? And thanks for the recipe!
Hi Phuong! I just served it with simple green salad leaves 🙂 I felt like there was enough carbs in the puff pastry plus panko in the filling!
I can taste this. Seriously, I can. Because I just licked my screen.
This is DEFINITELY going in the menu for next week. I think I will make the full quantity and freeze half of it. I know that if I don’t, we (being me and J Daddy) will eat the ENTIRE wellington between us. 1,000 calories for dinner is probably not a great idea. :-p
BA HA HA! I like the way you think! 🙂 Love to know what you think. You know I always wait in anticipation of your feedback!! 🙂
Forgive me, Nagi, for I have strayed. I changed your recipe a bit, but I’m happy to report that the result was AMAZEBALLS!!!
I used turkey mince instead of chicken mince, because the turkey mince was on special and we love turkey. I omitted the onion, but added 2 zucchinis (finely grated and all water squeezed out). I’m ninja level at veggie smuggling and J Daddy didn’t even notice I’d added zucchini!
This was sooooooo good. Soooooooo soooooooo soooooooo good! The kids missed out on these this time, but they won’t next time! J Daddy wants me to make sausage rolls using this meatloaf recipe – and the Big One LOVES sausage rolls! Challenge accepted!
Thank you for another amazing recipe. SOOOOOOO GOOD!!!
(P.S. I ended up making the full quantity, and had to shout at J Daddy to stop eating – he went back for THIRDS!)
Can you please tell J Daddy he rocks? I mean…..going back for THIRDS?! What a LEGEND! What a compliment to the cook!! <3
And here it is – on Instagram! 🙂
https://instagram.com/p/7nCWyDqyVQ/
Anything puff pastry or deep fried ALWAYS tastes better. I love the way your brain works 🙂
I know, right? I have a theory that you can deep fry anything. True? 😉
I’ve never had a chicken meatloaf, with or without its wellington coat. This looks SO good and the sun dried tomatoes would give it an added tang I’d love.
It’s HEALTHIER!! Make it for John 🙂 N x PS Welcome back. I’ve missed you!
Yes, this certainly is impressive! Wow, it looks like something out of fancy restaurant. Way to elevate the meatloaf into a show-stopper of a dish! I’m totally with you on the puff pastry – it adds such a wonderful texture and it’s such a simple way to add a bit of elegance.
Thanks Kathleen! It’s so crazy easy too, you know me, I’m not into fiddly! 🙂 Trust camping was FUN, can’t wait to hear more!
Nagi, this is just too good looking to eat. I cannot wait to try making it soon.
Ooh, I hope you DO!! 🙂 N x