Chicken Cordon Bleu Meatloaf

Prep Time: 20 minutes
Cook Time: 55–60 minutes
Total Time: ~1 hour 20 minutes
Servings: 6–8
Difficulty: Medium
Category: Main Course
Cuisine: American–French Fusion

 Ingredients

For the Meatloaf:

• 2 lbs ground chicken

• 1 cup panko breadcrumbs (or gluten-free option)

• 2 eggs

• ½ cup milk

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 ½ tsp salt

• ½ tsp black pepper

• 2 tbsp Dijon mustard

• ½ tsp dried thyme

• 1 tbsp fresh parsley, chopped (optional)

Filling:

• 6–8 slices Swiss cheese

• 6–8 slices deli ham

Dijon Cream Glaze (optional but recommended):

• 2 tbsp butter

• 2 tbsp flour

• 1 cup milk

• 1 tbsp Dijon mustard

• ¼ cup grated Parmesan or Swiss cheese

• Salt & pepper to taste

 Equipment

• Mixing bowls

• Loaf pan or baking sheet with foil

• Parchment paper

• Skillet (for glaze)

• Meat thermometer (recommended)

 Time & Intensity

 Instructions

 Step 1: Preheat Oven & Prep

1. Preheat oven to 375°F (190°C).

2. Line a loaf pan or baking sheet with foil and lightly grease or line with parchment paper.

 Step 2: Mix the Chicken Base

In a large bowl, combine:

• Ground chicken

• Panko breadcrumbs

• Eggs

• Milk

• Dijon mustard

• Garlic powder, onion powder

• Thyme, parsley, salt & pepper

Mix gently until everything is well incorporated. Avoid overmixing to keep the meatloaf tender.

 Step 3: Assemble the Meatloaf

1. On a sheet of parchment or wax paper, flatten chicken mixture into a rectangle (~10×12 inches).

2. Lay slices of ham, then Swiss cheese, evenly across the surface — leaving about ½ inch border.

3. Starting from the short end, carefully roll the meatloaf into a log (like a jelly roll), sealing the edges as you go.

4. Transfer seam-side down into the loaf pan or baking sheet.

You can also layer half the chicken mixture in the pan, add ham & cheese, then top with remaining mixture and seal — for a simpler assembly.

 Step 4: Bake

1. Bake uncovered for 55–60 minutes, or until the internal temperature reaches 165°F (74°C).

2. Let rest 10 minutes before slicing.

 Step 5: Make the Dijon Cream Glaze (Optional)

While the meatloaf is baking or resting:

1. In a small saucepan over medium heat, melt butter.

2. Whisk in flour and cook for 1 minute to form a roux.

3. Slowly whisk in milk, stirring constantly until thickened.

4. Stir in Dijon mustard, Parmesan, and season with salt & pepper.

5. Keep warm and pour over sliced meatloaf or serve on the side.

 Serving Suggestions

• Roasted vegetables, green beans, or asparagus

• Mashed potatoes, cauliflower mash, or rice pilaf

• Crisp salad with lemon vinaigrette

• Extra glaze for dipping!

 Nutrition (Approximate per serving, 1/8 of loaf)

 Tips & Variations

• Cheese options: Swap Swiss for Gruyère, mozzarella, or provolone.

• Ham: Use thin-sliced deli ham, Black Forest, or even prosciutto for more depth.

• Make ahead: Assemble and refrigerate raw up to 1 day in advance.

• Freezer-friendly: Freeze raw or baked meatloaf for up to 3 months. Thaw before baking or reheating.

 Storage & Reheating