Description

This Chicken Cordon Bleu Meatloaf recipe offers a delightful twist on traditional meatloaf by incorporating layers of Black Forest ham and Swiss cheese. Wrapped in a ground chicken mixture seasoned with garlic, Dijon mustard, and Parmesan, then topped with buttery breadcrumbs and baked to perfection. Served with a creamy Dijon-Parmesan sauce, it makes a comforting and elegant meal perfect for family dinners.

Ingredients

Scale

Meatloaf

2 lbs ground chicken
½ small yellow onion, finely diced
3 cloves garlic, minced
1 large egg, beaten
1 tablespoon Dijon mustard
½ cup Parmesan cheese, finely grated
2 tablespoons fresh parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
1 cup panko breadcrumbs, divided
6 slices Black Forest ham
6 slices Swiss cheese
2 tablespoons melted butter

Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
2 tablespoons Dijon mustard
⅓ cup Parmesan cheese, finely grated
Salt and pepper to taste

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Instructions

Preheat and Prep: Preheat your oven to 350°F (177°C) and grease a loaf pan to prevent the meatloaf from sticking during baking.
Make Meatloaf Mixture: In a large bowl, combine the ground chicken, finely diced onion, minced garlic, beaten egg, Dijon mustard, Parmesan cheese, chopped parsley, salt, pepper, and ¼ cup of the panko breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated.
Assemble and Roll: Lay a sheet of parchment paper on your work surface and spread the meat mixture into a rectangle. Layer the Black Forest ham slices evenly over the meat, followed by the Swiss cheese slices. Using the parchment paper, carefully roll the meat into a log, encasing the ham and cheese inside. Transfer the rolled meatloaf seam-side down into the prepared loaf pan.
Top and Bake: In a small bowl, mix the remaining ¾ cup panko breadcrumbs with the melted butter and a pinch of salt. Sprinkle this breadcrumb mixture evenly over the top of the meatloaf. Bake in the preheated oven for 75 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
Make Sauce: While the meatloaf is baking, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for about 1 minute until fragrant and slightly golden. Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce thickens. Stir in Dijon mustard and Parmesan cheese until smooth and melted. Season the sauce with salt and pepper to taste.
Serve: Once the meatloaf is done, allow it to rest for a few minutes to retain its juices. Slice the meatloaf and serve each portion with a generous helping of the creamy Dijon-Parmesan sauce.

Notes

Using parchment paper when rolling the meatloaf helps keep it tight and easier to transfer.
Make sure the meatloaf reaches an internal temperature of 165°F (74°C) to ensure the chicken is fully cooked and safe to eat.
You can substitute ground chicken with ground turkey if preferred.
Leftover sauce can be refrigerated and reheated gently for another meal.
For a crisper breadcrumb topping, broil the meatloaf for 2-3 minutes after baking, watching carefully to prevent burning.