I love how this dish transforms an everyday meatloaf into something truly special. The sun-dried tomatoes give a rich, tangy pop, while the basil adds freshness that balances beautifully with the savory chicken filling. The puff pastry brings a crispy, buttery finish that makes every bite irresistible. It’s perfect for family dinners, date nights, or even when I want to impress guests with minimal effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Filling ▢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
I start by preheating my oven to 180°C/350°F and lining a baking tray with parchment paper.
In a large bowl, I mix together all the filling ingredients using my hands until everything is well combined. The mixture should feel soft and slightly wet.
I place the filling onto the puff pastry, shape it into a loaf, and roll it up, making sure the seam ends up on the bottom.
Once it’s shaped, I transfer it to the baking tray and cut a few diagonal slashes across the top to allow steam to escape.
I brush the top with the beaten egg for a beautiful golden finish, then bake for 35 to 40 minutes, turning the tray after about 25 minutes for even browning.
When the pastry is deep golden brown, I remove it from the oven and let it rest for 5 minutes before slicing and serving.
Servings and Timing
This recipe serves 5 people. Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Variations
When I use beef, I like to add a tablespoon of Dijon mustard, a couple teaspoons of Worcestershire sauce, and a bit of tomato ketchup for extra flavor depth. For herbs, I occasionally use parsley, oregano, or thyme instead of basil. I can even use a mix of Italian herbs for a slightly different twist.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I use the oven at 180°C/350°F for about 10–15 minutes to keep the pastry crisp. If I’m in a hurry, I warm slices in the microwave, though the pastry loses a bit of its crunch. For longer storage, I wrap the cooked loaf tightly and freeze it for up to 2 months.
FAQs
How do I prevent the puff pastry from getting soggy?
I make sure the filling isn’t too wet and that the loaf rests for a few minutes before slicing so the juices settle.
Can I make this ahead of time?
Yes, I assemble the loaf and keep it in the fridge for up to 12 hours before baking.
What can I serve with this Chicken Meatloaf Wellington?
I like serving it with mashed potatoes, roasted vegetables, or a crisp green salad.
Can I use turkey instead of chicken?
Absolutely! Ground turkey works just as well and gives a similar texture and flavor.
What type of sun-dried tomatoes should I use?
I prefer the ones packed in oil for richer flavor, but dry-packed ones also work well once rehydrated.
Can I make this without puff pastry?
Yes, I can bake just the filling in a loaf pan for a more traditional meatloaf version.
Do I need to drain the sun-dried tomatoes?
If they’re packed in oil, I blot them slightly before chopping so the mixture doesn’t get too oily.
How do I keep the pastry from splitting?
I make sure the seam side is down on the baking tray and avoid overstuffing the pastry.
Can I add cheese inside the filling?
Definitely. Sometimes I mix in shredded mozzarella or provolone for a creamy surprise inside.
How do I know it’s fully cooked?
I check that the pastry is deep golden and the internal temperature of the filling reaches 75°C/165°F.
Conclusion
I love how this Chicken Meatloaf Wellington delivers comfort and elegance in one dish. The flavors of basil, parmesan, and sun-dried tomatoes make it fresh and vibrant, while the puff pastry adds that perfect golden crunch. Whether for a cozy weeknight or a special occasion, it’s a recipe I always come back to.
A flavorful twist on traditional meatloaf, this Chicken Meatloaf Wellington features juicy ground chicken mixed with sun-dried tomatoes, basil, and parmesan, wrapped in flaky puff pastry for a comforting yet elegant main dish.
Ingredients
1 small onion, grated (about 1/2 cup)
1 lb (500 g) ground chicken (mince)
3/4 cup panko breadcrumbs
1/4 cup parmesan cheese, finely grated
1 egg
1/3 cup fresh basil, roughly chopped
3/4 cup roughly chopped sun-dried tomatoes
1 tsp salt
Black pepper, to taste
1 sheet puff pastry, thawed
1 egg, lightly beaten (for egg wash)
Instructions
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large bowl, combine grated onion, ground chicken, panko breadcrumbs, parmesan cheese, egg, basil, sun-dried tomatoes, salt, and pepper. Mix well until evenly combined.
Place the puff pastry sheet on a clean surface and shape the chicken mixture into a loaf in the center.
Roll the pastry over the filling, sealing the edges and ensuring the seam is on the bottom.
Transfer the loaf to the prepared baking tray. Cut a few diagonal slashes across the top to allow steam to escape.
Brush the pastry with the beaten egg for a golden finish.
Bake for 35–40 minutes, turning the tray halfway through, until the pastry is deep golden brown and the internal temperature reaches 75°C (165°F).
Remove from the oven and rest for 5 minutes before slicing and serving.
Notes
Ensure the filling isn’t too wet to prevent the pastry from getting soggy.
The loaf can be assembled up to 12 hours in advance and refrigerated before baking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
Reheat in the oven at 180°C (350°F) for 10–15 minutes for best texture.
Ground turkey can be used as a substitute for chicken.
