Introduction

Chicken Meatloaf Wellington with Sun-Dried Tomatoes offers a delightful twist on the classic Wellington recipe. By combining succulent ground chicken with aromatic herbs, flavorful sun-dried tomatoes, and a buttery pastry shell, this dish is not just a feast for the eyes but a truly satisfying meal. It’s perfect for family dinners or special occasions, bringing a gourmet touch to your dining table.

Detailed Ingredients with measures

Ground chicken – 1 pound
Sun-dried tomatoes, chopped – 1/2 cup
Fresh spinach, chopped – 1 cup
Onion, finely chopped – 1 small
Garlic, minced – 2 cloves
Egg – 1 large
Breadcrumbs – 1 cup
Parmesan cheese, grated – 1/2 cup
Fresh parsley, chopped – 1/4 cup
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Puff pastry sheets – 2 (thawed)
Olive oil – 1 tablespoon

Prep Time

30 minutes

Cook Time, Total Time, Yield

Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4-6 people

Detailed Directions and Instructions

Prepare the Chicken Mixture

In a large bowl, combine ground chicken, finely chopped onions, garlic, breadcrumbs, and herbs. Mix until well combined, ensuring that all ingredients are evenly distributed.

Add Sun-Dried Tomatoes

Fold in the chopped sun-dried tomatoes and Parmesan cheese into the chicken mixture. Adjust seasoning with salt and pepper to taste.

Shape the Meatloaf

On a piece of parchment paper, form the chicken mixture into a rectangular shape resembling a loaf, about 1 inch thick. Make sure it’s well packed to hold its shape during cooking.

Prepare the Puff Pastry

Roll out the puff pastry on a lightly floured surface until it’s large enough to envelop the meatloaf.

Assemble the Wellington

Place the shaped chicken mixture in the center of the rolled-out pastry. Fold the pastry over the meatloaf, sealing the edges by pressing them together. Trim any excess pastry if needed.

Prepare for Baking

Transfer the wrapped meatloaf onto a baking tray lined with parchment paper. Brush the pastry with an egg wash made from beaten egg to give it a golden color during baking.

Bake the Wellington

Preheat the oven to 200°C (400°F). Bake for about 30-35 minutes or until the pastry is golden brown and puffed up.

Rest Before Serving

Once baked, allow the Chicken Meatloaf Wellington to rest for 10 minutes before slicing. This will help retain moisture and ensure cleaner slices.

Notes

Storage Information

Leftover Chicken Meatloaf Wellington can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Serving Suggestions

Serve with a side of mashed potatoes or a fresh salad for a complete meal.

Variations

Feel free to substitute ground chicken with turkey or pork for different flavor profiles. You can also add vegetables like spinach or bell peppers to the meat mixture.

Cook techniques

Mixing Ingredients

Properly mix the ground chicken with the other ingredients such as breadcrumbs, egg, and herbs to ensure an even texture and flavor throughout the meatloaf.

Wrapping

Carefully wrap the meat mixture in the puff pastry to ensure it holds together during baking and to provide a flaky crust.

Chilling

Chill the wrapped meatloaf in the refrigerator before baking to help it maintain its shape and ensure the pastry cooks evenly.

Baking

Bake at the right temperature until the puff pastry is golden brown and the meatloaf is cooked through to achieve the desired texture.

FAQ

Can I use other types of meat instead of chicken?

Yes, you can substitute ground beef, turkey, or pork if you prefer a different flavor profile.

How long should I bake the meatloaf?

Bake the meatloaf for approximately 45-55 minutes or until the internal temperature reaches a safe level.

Can I make this recipe ahead of time?

Yes, you can prepare the meatloaf in advance and store it in the refrigerator until you are ready to bake it.

What can I serve with Chicken Meatloaf Wellington?

It pairs well with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.

Can I freeze leftovers?

Yes, leftover Chicken Meatloaf Wellington can be frozen for later use; just ensure it’s properly wrapped to avoid freezer burns.

Conclusion

The Chicken Meatloaf Wellington with Sun-Dried Tomatoes is a delightful twist on a classic recipe, offering a savory and flavorful dish that is perfect for any occasion. Its combination of juicy chicken, aromatic herbs, and rich sun-dried tomatoes wrapped in flaky pastry is sure to impress your family and guests. This dish not only showcases the versatility of meatloaf but also elevates it to a gourmet level that is both comforting and elegant.

More recipes suggestions and combination

Stuffed Bell Peppers

A colorful and nutritious option, stuffed bell peppers filled with quinoa, beans, and spices make a great side or main dish.

Mushroom Risotto

Creamy and rich, a mushroom risotto pairs beautifully with chicken dishes, adding an earthy flavor profile.

Classic Caesar Salad

This timeless salad, with crisp romaine, tangy dressing, and croutons, complements the savory notes of the meatloaf.

Garlic Mashed Potatoes

Creamy garlic mashed potatoes are a satisfying side that can soak up the juices from the chicken meatloaf.

Honey Glazed Carrots

Sweet and vibrant honey-glazed carrots add a touch of sweetness and color to your plate, enhancing the overall meal experience.

Roasted Brussels Sprouts

These crispy sprouts, drizzled with olive oil and seasoned, provide a crunchy texture and a complex flavor that pairs nicely with the meatloaf.

Herb-Infused Couscous

Light and fluffy couscous flavored with fresh herbs make a delightful bed for the Chicken Meatloaf Wellington, absorbing its savory juices.