Chicken Meatloaf Wellington with Sun Dried Tomatoes
This recipe is a fresh and elegant take on a classic meatloaf, creating a delicious fusion between traditional meatloaf and the British classic, Beef Wellington. Made with tender ground chicken, sun-dried tomatoes, and fresh basil, this loaf is wrapped in a flaky puff pastry, making it perfect for a weeknight dinner that feels fancy enough for guests.
| Cuisine | British |
| Category | Chicken |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Marinating Time | 5 minutes |
| Total Time | 1 hour |
| Servings | 5 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- 2
In a bowl, combine all the filling ingredients: the grated onion, ground chicken, panko breadcrumbs, parmesan cheese, egg, basil, sun-dried tomatoes, salt, and pepper. Use your hands to mix everything together thoroughly. The mixture should feel quite soft and moist, not dry or crumbly.
- 3
Place the meatloaf filling onto the thawed puff pastry sheet. Shape it into a neat loaf, then carefully roll the puff pastry up around the loaf, ending with the seam side down. Transfer the loaf to your prepared baking tray.
- 4
Using a sharp knife, make a few diagonal slashes across the top of the pastry.
- 5
If you choose to, brush the top of the pastry with the lightly beaten egg for a beautiful golden-brown finish. Bake for 35 to 40 minutes, or until the pastry is deep golden brown and the meatloaf is cooked through. For even browning, turn the baking tray about 25 minutes into the cooking time.
- 6
Remove the Wellington from the oven and let it rest for 5 minutes before slicing and serving.
Nutrition Information
| Calories | 444 |
| Protein | 32.7g |
| Carbohydrates | 25.9g |
| Total Fat | 23.1g |
| Saturated Fat | 6.3g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 146mg |
| Sodium | 717mg |
| Potassium | 545mg |
| Fiber | 1.9g |
| Sugar | 0.9g |
| Vitamin A | 400IU |
| Vitamin C | 24.8mg |
| Calcium | 40mg |
| Iron | 2.7mg |
Recipe Notes
This recipe also works great with ground pork. If you want to use ground beef, you'll need to add a bit more flavor and moisture since it's a stronger, less moist meat. I suggest adding 1 tbsp of Dijon mustard, 2 tsp of Worcestershire sauce, and 2 tbsp of tomato ketchup.
You can substitute the fresh basil with 2 tbsp of dried basil or a mixed Italian herb blend. Other fresh herbs like parsley, oregano, or thyme also work beautifully here.
The egg wash is optional but highly recommended as it gives the pastry a gorgeous golden-brown color and a professional look. It's for aesthetics only and won't impact the flavor.
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