This Chicken Meatloaf Wellington is a feast for the senses and offers versatility in presentation. Slice it into individual portions for an elegant dinner party, or serve it as a hearty centerpiece for a family gathering.
Pair it with a vibrant side salad or roasted vegetables to complete the meal, and prepare for a symphony of flavors that will captivate your taste buds.
As it bakes in the oven, the aroma fills the kitchen, enticing everyone with its irresistible allure.
Chicken Meatloaf Wellington with Sun Dried Tomatoes – WHY?
I’ve always been a puff pastry enthusiast, and my love for it knows no bounds. It has a permanent place in my freezer, ready to transform any dish into something extraordinary. Recently, I found myself staring at a packet of chicken mince (ground chicken) that I had snagged on a special deal.
As I rummaged through the fridge, I stumbled upon a container of leftover sun-dried tomatoes from when I prepared my delectable Chicken with Creamy Sun-Dried Tomato Sauce. In that moment of culinary serendipity, inspiration struck, and my Chicken Meatloaf Wellington with Sun-Dried Tomatoes was born!
With puff pastry as my trusty sidekick, I created a dish that would make my taste buds sing. The combination of tender chicken mince, fragrant herbs, and the intense burst of flavor from the sun-dried tomatoes was simply irresistible. As I carefully wrapped the meatloaf in the delicate embrace of the golden pastry, I couldn’t help but feel a sense of anticipation building in the air.
Once the Chicken Meatloaf Wellington entered the oven, an intoxicating aroma filled my kitchen, teasing me with its mouthwatering promises. As the pastry turned a glorious golden brown shade, I knew something truly remarkable was about to emerge from that oven.
With each bite, the contrasting textures of the flaky pastry and the moist, flavorful chicken meatloaf danced harmoniously on my palate. The tangy sweetness of the sun-dried tomatoes brought an unexpected twist, elevating this humble dish to a new level of gourmet indulgence.
I couldn’t help but marvel at how a few simple ingredients, combined with the magic of puff pastry, could create such a sensational symphony of flavors.
My Chicken Meatloaf Wellington with Sun-Dried Tomatoes has become my go-to dish. It’s perfect for impressing guests at dinner parties or simply treating myself to a special meal. So, if you’re ready to take your taste buds to new heights, join me in indulging in this irresistible creation.
Get ready to savor each bite and let the magic of puff pastry transport you to a world of pure gastronomic delight!
How to Make Chicken Meatloaf Wellington with Sun Dried Tomatoes
To make Chicken Meatloaf Wellington with Sun-Dried Tomatoes, start by preheating the oven to 375°F and lining a baking sheet with parchment paper.
In a large bowl, mix together 1 lb of ground chicken, 1 cup breadcrumbs, a lightly beaten egg, 1/2 cup each of grated Parmesan cheese and chopped fresh parsley, 1/4 cup of finely chopped sun-dried tomatoes, a chopped medium onion, 3 minced garlic cloves, 1/2 teaspoon of salt, and a quarter teaspoon each of black pepper and optional red pepper flakes. In a skillet with heated olive oil, shape and brown the meatloaf mixture into a log for about 5-7 minutes.
On a floured surface, roll out a sheet of puff pastry to wrap around the meatloaf. Place the browned meatloaf on the pastry, fold, and seal the edges, brushing the surface with a mix of egg yolk and water for a golden finish.
Finally, transfer to the baking sheet and bake until the pastry is golden and the meatloaf is cooked through. Enjoy your flavorful and elegant dish!
Chicken Meatloaf Wellington with Sun Dried Tomatoes Recipe
Ingredients
- 1 Egg
- 1 Small onion
- 1/2 cup grate
- 1 lb / 500 g ground chicken ground chicken
- Black pepper
- 1 tsp salt
- 3/4 cup roughly chopped sun dried tomatoes
- 3/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese
- 3/4 cup cup fresh basil roughly chopped
PASTRY
- 1 sheet puff pastry
- 1 egg
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, sun-dried tomatoes, chopped parsley, onion, garlic, dried thyme, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
- Place one sheet of puff pastry on the prepared baking sheet. Spread the chicken mixture evenly over the pastry, leaving a border around the edges.
- Carefully place the second sheet of puff pastry over the chicken mixture. Press the edges of the two sheets together to seal the meatloaf inside the pastry.
- Brush the top of the puff pastry with the beaten egg, ensuring it is fully covered.
- Use a sharp knife to score the top of the pastry with diagonal lines or decorative patterns.
- Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and the chicken is cooked through. Use an instant-read thermometer to check that the internal temperature of the meatloaf reaches 165°F (74°C).
- Remove the Chicken Meatloaf Wellington from the oven and let it rest for a few minutes before slicing.
- Garnish with fresh parsley, if desired, and serve warm.
