Chicken Meatloaf Wellington with Sun Dried Tomatoes

Name: Chicken Meatloaf Wellington dengan Tomat Kering Matahari
Total time: 55 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 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; 1 sheet puff pastry (, thawed); 1 egg (, lightly beaten (optional) (Note 3))

A fresh take on meatloaf! Made with chicken, scattered with sun dried tomatoes and the fresh burst of basil. Encase in puff pastry to create a cross between the British classic Beef Wellington and meatloaf (but made with chicken!).

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium ⭐ 5.0 (36) 👁️ 9 views

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Chicken Meatloaf Wellington dengan Tomat Kering Matahari

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

5 servings

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
1 sheet puff pastry (, thawed)
1 egg (, lightly beaten (optional) (Note 3))

Steps

Preheat oven to 180C/350F. Line a baking tray with parchment paper.
Place the Filling ingredients in a bowl and use your hands to mix together. It should be quite soft and wet, not dry and crumbly.
Place the filling onto the puff pastry. Shape into a loaf and roll the puff pastry up, ending with the seam side down.
Transfer to baking tray. Cut a few diagonal slashes across the top.
Brush with egg wash and bake for 35 to 40 minutes, or until the pastry is deep golden brown. Turn the tray at around 25 minutes for even browning.
Remove from the oven. Rest for 5 minutes before serving.