- 1 lb Ground chicken
- 1 Onionsmall, grated, about ½ cup
- ¾ cup Panko bread crumbs
- ¼ cup Parmesan cheesegrated
- 1 Eggs
- ⅓ cup Basilroughly chopped
- ¾ cup Sun-dried tomatoeschopped
- 1 tsp Salt
- Black pepperto taste
- 1 sheet Frozen puff pastrythawed
- 1 Eggsslightly beaten
Chicken Meatloaf Wellington
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:
Steps to make Chicken Meatloaf Wellington
Preheat the oven to 350 °F.
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.