Chicken Meatloaf Wellington with Sun Dried Tomatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
5
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Calories
444 kcal
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Course
Dinner
Chicken Meatloaf Wellington with Sun Dried Tomatoes
Description
The recipe uses a filling combining grated onion, ground chicken, panko breadcrumbs, finely grated Parmesan cheese, egg, chopped fresh basil, and roughly chopped sun dried tomatoes, seasoned with salt and black pepper. This mixture is soft and moist, allowing it to shape easily. The filling is placed on thawed puff pastry, shaped into a loaf, and wrapped with the pastry, seam side down. Diagonal slashes on top allow steam to escape and add a decorative touch. An optional egg wash contributes to a shiny, golden crust. Baking at 180°C (350°F) for 35-40 minutes cooks the filling through and crisps the pastry to a deep golden brown.
The dish balances the mild flavor of chicken with the savory tang of sun dried tomatoes and the freshness of basil. The crispy pastry contrasts with the soft, juicy meatloaf inside. It can be served as an entrée for a dinner, combining protein and pastry in one dish.
Adaptations include using pork or beef mince with added flavorings such as Dijon mustard, Worcestershire sauce, and tomato ketchup to compensate for differences in texture and flavor. Basil can be substituted with dried basil, Italian herbs, or other fresh herbs like parsley, oregano, or thyme. The egg wash is optional and mainly affects the pastry's color.
Ingredients
Filling
- 1 onion grated (about 1/2 cup, small
- 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 basil roughly chopped (Note 2, fresh
- 3/4 cup sun dried tomatoes roughly chopped
- 1 tsp salt
- black pepper
Pastry
- 1 puff pastry thawed, sheet
- 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.
Notes
- This recipe also works well with pork; when using beef, add flavorings like 1 tbsp Dijon mustard, 2 tsp Worcestershire sauce, and 2 tbsp tomato ketchup to enrich the mixture.
- Fresh basil can be substituted with 2 tbsp dried basil, Italian herbs, or a mix of fresh herbs such as parsley, oregano, and thyme.
- The egg wash is optional and primarily used to create a more golden, attractive pastry crust.
- Portion assumes approximately 5 servings per recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 181g | |
| Calories | 444cal | 22% |
| Carbohydrates | 25.9g | 9% |
| Protein | 32.7g | 65% |
| Fat | 23.1g | 36% |
| Saturated Fat | 6.3g | 32% |
| Cholesterol | 146mg | 49% |
| Sodium | 717mg | 30% |
| Potassium | 545mg | 12% |
| Fiber | 1.9g | 8% |
| Sugar | 0.9g | 2% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 40mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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