Chicken Meatloaf Wellington is a fresh take on both meatloaf and classic staple Wellington. If you are on the hunt for a new weekend recipe, look no further than this one! Whether you are a meat-lover or not, you will love this scrumptious and comforting recipe. This elegant yet easy main dish serves five persons on a budget.
For the filling, I use ground chicken, grated onion to add extra moisture, panko bread crumbs, Parmesan cheese, fresh basil, and sun-dried tomatoes. Hints of basil really bring out the brightness of this savory dish. And the sun-dried tomatoes add a smoky, rich flavor. Finally, all the goodness is wrapped up in a thin layer of flaky puff pastry and baked to perfection. Enjoy!
To make Chicken Meatloaf Wellington, you will need the following ingredients:
Preheat the oven to 350 °F.
In a large bowl, place 1 pound ground chicken and add in 1 small grated onion, ¾ cup panko bread crumbs, ¼ cup grated Parmesan cheese, 1 egg, ⅓ cup chopped basil, ¾ cup chopped sun-dried tomatoes, 1 teaspoon salt, and black pepper to taste. Mix with your hands until fully combined.
Unfold the puff pastry sheet. Place the filling on the pastry, just off center. Shape the filling into a loaf and bring the larger side of the pastry over the chicken loaf, and then pinch the ends together to seal. Transfer to the lined baking sheet seam-side down. Using a sharp knife, make several diagonal slashes across the top. Brush the pastry with the beaten egg.
Bake in the oven for 35-40 minutes until the pastry is golden brown, rotating the baking sheet halfway through baking.
Remove from the oven and allow to stand for 5 minutes before serving in thick slices.
For a winning family dinner give this Chicken Meatloaf Wellington recipe a try! If you make this recipe, let us know. Leave a comment below, and remember to tag us @cookmerecipes to share your baking projects with us.
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