Kitchen notes · a little help before you start
Chicken Meatloaf Wellington with Sun Dried Tomatoes
Chicken Meatloaf Wellington with Sun Dried Tomatoes brings together onion, ground chicken, and panko breadcrumbs. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
3. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Preheat oven to 180C/350F.
Ground chicken
Look at how this ingredient comes into the method: Preheat oven to 180C/350F.
Panko breadcrumbs
Look at how this ingredient comes into the method: Preheat oven to 180C/350F.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Chicken Meatloaf Wellington with Sun Dried Tomatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Rest for 5 minutes before serving. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Make room for the rolling step
Clear the work surface and set out what the recipe uses for rolling. Follow its size or thickness instruction before moving on to shaping, filling or cooking.
Keep the portions consistent
Look at the portioning and shaping instruction before dividing the mixture. Keep the pieces in the form the method describes, then use its cooking and doneness checks.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
A few questions you might have
What should I get ready before starting?
Set out the oven. Read the first preparation step before you get going: Preheat oven to 180C/350F.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What check should I look for as it cooks?
Keep this part of the method in view: Brush with egg wash and bake for 35 to 40 minutes, or until the pastry is deep golden brown.
Is there another preparation step to plan for?
Clear the work surface and set out what the recipe uses for rolling. Follow its size or thickness instruction before moving on to shaping, filling or cooking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗
