Chicken Meatloaf Wellington with Sun Dried Tomatoes

By Nagi | RecipeTin Eats

A fresh take on meatloaf! Made with chicken, scattered with sun dried tomatoes and the fresh burst of basil. Encase in puff pastry to create a cross between the British classic Beef Wellington and meatloaf (but made with chicken!).

Ingredients

• 1 small onion (, grated (about 1/2 cup))
• 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 fresh basil (, roughly chopped (Note 2))
• 3/4 cup roughly chopped sun dried tomatoes
• 1 tsp salt
• Black pepper
• 1 sheet puff pastry (, thawed)
• 1 egg (, lightly beaten (optional) (Note 3))

Instructions

1. 1

   Preheat oven to 180C/350F. Line a baking tray with parchment paper.

2. 2

   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.

3. 3

   Place the filling onto the puff pastry. Shape into a loaf and roll the puff pastry up, ending with the seam side down.

4. 4

   Transfer to baking tray. Cut a few diagonal slashes across the top.

5. 5

   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.

6. 6

   Remove from the oven. Rest for 5 minutes before serving.