Hey y’all! Looking to impress at your next dinner party or spice up a weeknight meal? This Chicken Meatloaf Wellington with Sun Dried Tomatoes brings together juicy chicken, savory herbs, and the tangy kick of sun dried tomatoes, all wrapped in flaky golden puff pastry. It’s comfort food with a gourmet twist, making it a total crowd-pleaser for holidays, cozy gatherings, or even a special Sunday dinner. Ready for a dish that’s irresistibly flavorful and surprisingly easy? Let’s get cooking!
Why You’ll Love This Chicken Meatloaf Wellington with Sun Dried Tomatoes
- The tangy sun dried tomatoes infuse every bite with bold Mediterranean flavor.
- Juicy ground chicken keeps the meatloaf moist and tender inside flaky pastry.
- It’s an elegant centerpiece for holidays and special occasions.
- This recipe is simple enough for weeknight dinners, but impressive enough for guests.
- Leftovers make delicious sandwiches or meal-prep lunches!
Ingredients for Chicken Meatloaf Wellington with Sun Dried Tomatoes
- 1 1/2 lbs (680g) ground chicken
- 1 large egg
- 1/2 cup (55g) breadcrumbs
- 1/4 cup (25g) grated Parmesan cheese
- 1/3 cup (50g) sun dried tomatoes, drained and chopped
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 sheet (8-9 oz) frozen puff pastry, thawed
- 1 tablespoon Dijon mustard
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Directions: How to Make Chicken Meatloaf Wellington with Sun Dried Tomatoes
1. Prep the Ingredients
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small pan, heat olive oil over medium heat. Sauté diced onion and minced garlic until soft and translucent (about 3-4 minutes). Set aside to cool.
2. Make the Chicken Meatloaf Mixture
- In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, sun dried tomatoes, sautéed onion and garlic, parsley, oregano, salt, and pepper. Mix gently until just combined (don’t overmix for tenderness).
3. Shape and Chill
- Form the mixture into a loaf shape (about 8×3 inches) on a plate. Chill in the fridge for 15-20 minutes to firm up.
4. Assemble the Wellington
- Roll out the thawed puff pastry on a lightly floured surface to fit the loaf (about 12×10 inches).
- Brush a thin layer of Dijon mustard in the center of the pastry, then place the chilled chicken loaf on top.
- Fold the pastry around the loaf, sealing edges with a bit of water. Place seam side down on the prepared baking sheet.
- Beat 1 egg with 1 tablespoon water to make egg wash. Brush the pastry all over with egg wash.
5. Bake the Chicken Meatloaf Wellington
- Bake in the preheated oven for 40-45 minutes, or until the pastry is deeply golden and the internal temperature of the meatloaf reaches 165°F (74°C). Let rest 10 minutes before slicing.
Notes & Helpful Tips for Chicken Meatloaf Wellington with Sun Dried Tomatoes
- Letting the meatloaf chill helps it hold its shape during baking.
- For a richer flavor, substitute half the chicken with ground turkey or pork.
- Find more on using puff pastry at Serious Eats.
Variations on Chicken Meatloaf Wellington with Sun Dried Tomatoes
- Spinach & Feta: Fold 1/2 cup sautéed spinach and 1/4 cup crumbled feta into the filling.
- Cheesy Jalapeño: Add 1/4 cup diced pickled jalapeños and 1/2 cup shredded mozzarella to the meatloaf mixture.
- Gluten-Free: Use gluten-free breadcrumbs and a gluten-free puff pastry sheet.
Required Equipment for Chicken Meatloaf Wellington with Sun Dried Tomatoes
- Baking sheet
- Parchment paper
- Mixing bowls
- Skillet or sauté pan
- Sharp knife
- Pastry brush
- Meat thermometer
Storage Instructions for Chicken Meatloaf Wellington with Sun Dried Tomatoes
- Cool completely before storing in an airtight container.
- Refrigerate for up to 3 days.
- Reheat in the oven at 325°F (163°C) for 10-15 minutes for best texture.
- Freeze (well-wrapped) for up to 2 months; thaw overnight in the fridge before reheating.
Suggested Pairings & Serving Recommendations
- Serve thick slices over garlicky mashed potatoes or buttery polenta.
- Pair with a crisp green salad tossed in balsamic vinaigrette.
- Try with roasted asparagus or sautéed green beans for a complete meal.
- For wine, a light Pinot Noir or Sauvignon Blanc complements beautifully.
Pro Tips for Chicken Meatloaf Wellington with Sun Dried Tomatoes
- Make sure the chicken loaf is well-chilled before wrapping to keep the pastry crisp. Get more details from this Wellington guide by Bon Appétit.
- Score the puff pastry gently with a sharp knife for a decorative, bakery-style look.
- Don’t skip the rest time—this keeps slices neat and locks in juices.
FAQ: Chicken Meatloaf Wellington with Sun Dried Tomatoes
- Can I prepare Chicken Meatloaf Wellington with Sun Dried Tomatoes in advance?
- Yes, you can assemble the Wellington up to 1 day ahead and refrigerate until ready to bake. Add 5 minutes to baking time if chilled.
- What can I substitute for sun dried tomatoes?
- You can use roasted red peppers or finely chopped olives for a different flavor note.
- Is homemade puff pastry necessary?
- Nope! Store-bought puff pastry works perfectly and saves tons of time—read more here at King Arthur Baking.
Ingredients
- 600 g ground chicken
- 1 cup sun dried tomatoes, chopped (oil-packed and drained)
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
- 400 g puff pastry sheet, thawed
- 1 tbsp Dijon mustard
- 1 egg, beaten (for egg wash)
Instructions
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1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large bowl, combine ground chicken, chopped sun dried tomatoes, breadcrumbs, Parmesan, onion, garlic, 1 egg, parsley, oregano, salt, and pepper. Mix until just combined.
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3Shape the chicken mixture into a compact loaf on a plate. Chill in the refrigerator for 15 minutes to help it hold its shape.
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4Unroll the puff pastry on the prepared baking sheet. Spread Dijon mustard in the center. Place the chilled meatloaf on top and wrap the pastry around the loaf, sealing the edges. Place seam side down. Brush with beaten egg.
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5Bake for 45 to 50 minutes, or until the pastry is golden brown and the internal temperature of the meatloaf reaches 165°F (74°C). Rest for 10 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
410cal
Protein:
25 gg
Fat:
23 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
29 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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