Description
This Chicken Cordon Bleu Meatloaf is a delightful twist on a classic, combining tender ground chicken with ham and Swiss cheese rolled inside a flavorful meatloaf. Perfectly baked to a golden finish and topped with Parmesan, this hearty main dish offers a comforting yet elegant meal that’s easy to prepare and sure to impress.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fillings and Toppings
- 4 slices deli ham
- 4 slices Swiss cheese (or Gruyère)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil (for brushing)
- Chopped parsley (for garnish, optional)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil to prevent sticking.
- Mix the Meatloaf Base: In a large bowl, combine ground chicken, breadcrumbs, milk, egg, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat for a tender texture.
- Shape and Layer: Transfer the chicken mixture to the prepared baking sheet and shape it into a flat rectangle about 1/2 inch thick. Evenly layer the deli ham and Swiss cheese over the surface, leaving a small border around the edges to enable rolling.
- Roll and Seal: Carefully roll the meatloaf jelly-roll style from one short end to the other, using the parchment paper to assist if needed. Seal the edges well and shape it into a tight loaf to keep fillings inside during baking.
- Add Toppings: Brush the top of the loaf with olive oil to promote browning and sprinkle the grated Parmesan cheese evenly on top for a delicious crust.
- Bake: Bake in the preheated oven for 45 to 50 minutes or until the internal temperature of the meatloaf reaches 165°F (74°C), ensuring it is cooked through and safe to eat.
- Optional Broil: For a golden, bubbly top, broil the meatloaf for the last 2 to 3 minutes, watching carefully to avoid burning.
- Rest and Serve: Let the meatloaf rest for 5 to 10 minutes after baking to allow juices to redistribute. Slice and garnish with chopped parsley if desired before serving.
Notes
- Chilling the chicken mixture for 15 minutes before shaping makes rolling easier.
- This meatloaf pairs wonderfully with Dijon cream sauce or classic mashed potatoes for a complete meal.
- Leftover slices refrigerate well and can be reheated for tasty sandwiches.
- For Gluten-Free option, use gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 1g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 115mg
