Tired of the same old weeknight dinners?
Prepare to be amazed by this Chicken Meatloaf Wellington with Sun-Dried Tomatoes recipe – a delicious twist on a classic that's surprisingly simple to create, promising to elevate your meal and impress even the pickiest eaters.
Ingredients Spotlight
Let's talk about the stars of our Chicken Meatloaf Wellington show–the ingredients! For the filling, you're gonna need one small onion, grated—about half a cup; 1 pound of ground chicken (mince, if you're fancy); ¾ cup of panko breadcrumbs, which add the best texture!
Next, we've got ¼ cup parmesan cheese (finely grated, please!), one egg to bind it all together, and ⅓ cup of roughly chopped fresh basil. Don't skimp on the basil; it's a flavor explosion! You will also need ¾ cup of roughly chopped sun-dried tomatoes—such a tangy, chewy pop! I can't forget 1 teaspoon of salt with a dash of black pepper. You can choose to use sun-dried tomatoes packed in oil for added flavor.
For the pastry, grab one sheet of puff pastry, thawed, and then, optionally, you can use one egg, lightly beaten, for that golden-brown shine. It is all you need for the pastry portion!
Preparation Instructions
Now that we've gathered our ingredients, let's get cookin'! I want you to preheat the oven to 180C or 350F – that's the magic number! We're gonna line a baking tray with parchment paper – you know, so it doesn't stick and cause a kitchen nightmare. No one wants that!
Next up, you're going to grab a bowl and throw in all those filling ingredients. That means 1 small onion (grated, of course), 1 lb of ground chicken, 3/4 cup of panko, and 1/4 cup of parm! Don't be shy with the parmesan – it adds a lovely salty kick! You can use chicken broth here for added flavor!
Get your hands in there, and, trust me, it should be quite soft and wet, certainly not dry. It might feel a little weird, but that's how we want it! Almost there – exciting, isn't it?
Okay, you're gonna place the filling onto the puff pastry. I shape it into a loaf, and then roll the pastry up around it, seam-side down.
Baking Your Wellington
Transfer the loaf to a baking tray and cut a few diagonal slashes across the top—think stylish stripes, not deep cuts. I like how it looks! Now, for the golden touch: brush it with egg wash. It's all about the aesthetics, right?
Pop it into your preheated oven—180C/350F—and bake for 35 to 40 minutes. I always set a timer! Keep an eye on it. We're aiming for a deep golden brown pastry.
To achieve even browning—and who doesn't want a perfectly browned Wellington?—turn the tray at around 25 minutes. It's like giving it a suntan, but in a good way. Once it's done, pull it out. Let it rest for 5 minutes before slicing in. You did it!
Recipe Notes & Variations
If you're thinking of mixing things up, I've got some cool tweaks for you! You can totally swap out the ground chicken for pork–it works like a charm. Beef works too but, trust me, you'll wanna kick up the flavor. I'm talking 1 tablespoon of Dijon mustard, 2 teaspoons of Worcestershire sauce, and even 2 tablespoons of ketchup.
Don't have fresh basil? No sweat! Two tablespoons of dried basil or Italian herbs totally do the trick. Or, why not try parsley, oregano, or thyme? Go wild!
And hey, that egg wash? It's just for making the pastry look extra pretty, so don't stress if you skip it!
Here's a bit of food for thought:
- Change up the sun dried tomatoes for a different burst of flavor.
- Add a layer of mushroom duxelles made from finely chopped mushrooms cooked in butter with garlic and herbs for an elevated experience!
- Serve with a side of roasted vegetables — carrots, parsnips, or potatoes — for a complete meal.
- Consider adding a spicy kick with some chopped chili or a dash of cayenne pepper to the meat mixture.
Nutritional Information
Let's talk numbers—specifically, nutritional info! I've crunched 'em for you, and based on 5 servings, each slice of this chicken meatloaf Wellington packs about 444 calories.
Don't worry, it's not all just calories—there's protein too! You're getting a whopping 32.7 grams of protein. Plus, you will find 25.9 grams of carbs and 23.1 grams of fat.
Keep in mind the saturated fat content clocks in at 6.3 grams, and the sodium rests around 717 mg. Feel free to tweak portions to suit your dietary needs, maybe cut back on the salt?
For vitamins, it's got Vitamin A at 8% and Vitamin C at 30%. Iron is in there at 15% and Calcium at 4%. The sun-dried tomatoes bring some nutrients, so that's good, right?
Short Recipe Version
Chicken Meatloaf Wellington Recipe
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Servings: 6
Ingredients:
- 1.5 lbs ground chicken
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 sheet puff pastry
Instructions:
- Preheat oven to 350°F (180°C).
- In a bowl, combine ground chicken, sun-dried tomatoes, breadcrumbs, egg, Parmesan cheese, garlic, oregano, salt, and pepper.
- Roll out puff pastry on a lightly floured surface.
- Place meatloaf mixture in the center of the pastry.
- Fold pastry over meatloaf and seal edges.
- Slash diagonal lines in the top of the pastry.
- Bake for 35-40 minutes, or until golden brown and cooked through.
Nutrition Information (per serving, estimated):
Calories: 350
Protein: 30g
Fat: 20g
Carbohydrates: 15g