Chicken Meatloaf Wellington With Sun Dried Tomatoes

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

1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. Form the chicken mixture into a loaf shape and place it on a baking sheet lined with parchment paper.
4. 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.
5. Brush the top of the pastry with melted butter.
6. Bake for 35-40 minutes, or until the pastry is golden brown and the chicken is cooked through.
7. 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!