A Unique Twist: Chicken Meatloaf Wellington With Sun Dried Tomatoes
Traditional beef Wellington can be quite heavy and time consuming. But this chicken meatloaf Wellington with sun dried tomatoes is a lighter, easier take on the classic dish. Juicy chicken is wrapped in a layer of sun dried tomatoes and spinach and then baked in a buttery, flaky puff pastry. It’s perfect for a special occasion or a weeknight meal that feels special.
Ingredients
- 1 pound ground chicken
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sun dried tomatoes, chopped
- 1/4 cup chopped fresh spinach
- 1 sheet puff pastry, thawed
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the ground chicken, bread crumbs, milk, egg, onion, celery, green bell pepper, salt, pepper, and sun dried tomatoes. Mix well.
- Form the chicken mixture into a loaf shape and place it on a baking sheet lined with parchment paper.
- Spread the spinach over the chicken loaf and then wrap it in the puff pastry. Trim the excess pastry and tuck it under the loaf.
- Brush the top of the pastry with melted butter.
- Bake for 35-40 minutes, or until the pastry is golden brown and the chicken is cooked through.
- Let cool for 10 minutes before slicing and serving.
Conclusion
This chicken meatloaf Wellington with sun dried tomatoes is a showstopper that’s sure to impress your guests. It’s a delicious and elegant dish that’s perfect for any occasion. So next time you’re looking for a special meal to make, give this recipe a try!
