Description

A delicious twist on classic meatloaf, this Chicken Meatloaf Wellington features ground chicken, sun-dried tomatoes, and fresh basil enveloped in flaky puff pastry.

Ingredients

Scale

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 your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the grated onion, ground chicken, panko breadcrumbs, parmesan cheese, egg, fresh basil, sun-dried tomatoes, salt, and black pepper. Mix until well combined.
Roll out the thawed puff pastry on a lightly floured surface. Place the chicken mixture in the center of the pastry.
Fold the pastry over the filling to encase it completely, and seal the edges. Brush the top with the beaten egg, if using.
Transfer the wrapped meatloaf to the prepared baking sheet and bake for 30 minutes or until the pastry is golden brown and crisp.
Let it cool for a few minutes before slicing and serving. Enjoy!

Notes

Make sure the puff pastry is completely thawed before use. Feel free to customize the filling with additional herbs or spices.

Prep Time: 20
Cook Time: 30
Category: Dessert
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, meatloaf, puff pastry