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Ground chicken meatloaf

Ground chicken meatloaf is so easy–with a little planning, I had this whipped up and in the oven in about 8 minutes. Studded with basil, cheese and sun dried tomatoes, you can have dinner on the table in  under 40 minutes. Add a simple salad and that’s it!

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chicken meatloaf in puff pastry cut open to reveal the inside on a platter with greens

My favorite part of this entire meal was finishing off the jar of Delallo sun dried tomatoes I had left over. My love for those things is not really normal. If you have trouble finding them, I got mine in the international aisle at my local Kroger. You’ll need about 3/4 of a jar for this recipe. Then the other 1/4 of a jar for snacking. Immediately.

I also used puff pastry on the outside of the loaf–don’t be afraid of it. You’ll find it in your frozen food section near the Cool Whip and ice cream. Let it thaw in the fridge overnight (there are two in your box so take out one and wrap it well in plastic wrap then thaw it) and then just open it up and put in your chicken mixture.

Shaping your ground chicken meatloaf:

formed chicken meatloaf laid on puff pastry to be wrapped

Roll it up, crimp it shut, brush it with some egg and stick ‘er in the oven.

You can do it. I promise. You could even use a pre made pie crust if you wanted to give it a try–it won’t fit as well, but it would come out okay. Then all you’ll need is a salad to go along side and dinner is done.

Freezing and make ahead tips:

You can make the chicken mixture ahead of time and wrap it well and just assemble it or freeze it for later. Just remember to thaw it in the fridge and not on the counter. As always, if you have questions about making dishes ahead or freezing them, please let me know. I’m always happy to help!

Could this ground chicken meatloaf be any easier to make? Studded with basil, cheese and sun dried tomatoes, it's a burst of Italian flavor and ready quick!

Ground chicken meatloaf

Ground chicken meatloaf is studded with herbs, sun dried tomatoes and wrapped in an easy (frozen) puff pastry. I had this meal on the table in less than 40 minutes and you can too!
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 5
Author Rachel Ballard


  • 1 pound ground chicken
  • 1 egg
  • 3 tablespoons chopped fresh basil 1 tablespoon dried will work too
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup parmesan cheese freshly grated if possible
  • 2/3 cup sun dried tomatoes drained of most of their oil and roughly chopped
  • 3/4 cup Italian style or plain panko bread crumbs
  • 1 square puff pastry thawed, but cold from the fridge
  • 1 tablespoon egg mixed with 1 water


  • Preheat the oven to 350.
  • Using a spoon or your hands, mix the chicken and the next 7 ingredients together in a bowl. Mix until just blended.
  • Set aside.
  • Lightly flour your counter and open the pastry. Using a rolling pin or a glass, gently roll the pastry about 1/2" wider in all directions.
  • Place the chicken in the center and shape into a loaf.
  • Roll up the pastry, crimping the seam shut. Bush all over with the egg and water mixture.
  • Transfer to a foil lined, greased baking sheet and cook 30 minutes until the dough is golden and puffed and the chicken is cooked through.


Calories: 305kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course
Cuisine American

Adapted from Nagi’s Chicken Wellington on Recipe Tin Eats.

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  1. Rachel,
    Thanks for your emails-can you use leftover shredded chicken instead of ground chicken for this recipe? Do I need to chop it up more? I cook the frozen chicken breasts in the crock pot with a little low sodium broth and minced onion and some seasonings-then shred it and measure 2 heaping cups to make 1 pound chicken and use for other recipes later in the week or freeze..

    1. Hey Cheri, you know, I’m going to say probably not. You could do something that has a similar flavor with the pre cooked chicken but the texture wouldn’t be right. You’re welcome to try it if you feel brave! That said, this recipe works great with pre-cooked and shredded chicken: https://feastandfarm.com/spicy-chicken-roll/ You might like to try it sometime! –Rachel

  2. Absolutely wonderful! This was easier to make than I expected. Puff pastry dough is always intimidating to me, no matter what. Lol. But this came together so easily and it tastes wonderful! A definite (and frequent) go-to recipe.

    1. Yay Chris! I am SO glad it worked out well for you. And yes, puff pastry can be tricky but just if it gets warm. I keep mine cold and never have a problem. I’m glad you’ve found a recipe you can make again–that’s the point of this whole thing! I hope you’ll come back often and find lots more to love. Thank you for sharing your success with me. –Rachel

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.