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Chicken Cordón Bleu Meatloaf Recipe

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4.6 from 111 reviews

This delicious Chicken Cordon Bleu Meatloaf combines the classic flavors of chicken, ham, and Swiss cheese into a hearty and comforting meal. Wrapped in tender ground chicken and baked to perfection, it’s topped with a creamy Dijon-parmesan sauce for a delightful twist on traditional meatloaf.

Ingredients

Meatloaf

  • 2 lbs ground chicken
  • 0.5 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 0.5 cup parmesan cheese, finely grated
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup panko breadcrumbs, divided
  • 6 slices Black Forest ham
  • 6 slices Swiss cheese

Topping

  • 2 tbsp melted butter
  • pinch of salt

Sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cups milk
  • 2 tbsp Dijon mustard
  • 0.33 cup parmesan cheese, finely grated
  • salt and pepper to taste

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or nonstick spray. Set aside for later use.
  2. Mix meatloaf ingredients: In a medium bowl, combine the ground chicken, beaten egg, diced onion, minced garlic, 1 tablespoon Dijon mustard, grated parmesan, chopped parsley, salt, black pepper, and 1/4 cup of the panko breadcrumbs. Mix thoroughly by hand until all ingredients are fully incorporated.
  3. Shape meat mixture: On a sheet of parchment or wax paper, flatten the meat mixture into an 8 by 12-inch rectangle, creating an even layer.
  4. Layer ham and cheese: Place the Black Forest ham slices evenly over the flattened meat mixture, then layer the Swiss cheese slices on top of the ham.
  5. Roll the meatloaf: Using the parchment paper to help, carefully roll the layered meat mixture into a tight log starting from the short side. Ensure the roll is compact to hold the filling inside.
  6. Transfer to loaf pan: Transfer the rolled meatloaf seam-side down into the prepared loaf pan. Remove the parchment paper once it’s in place.
  7. Add breadcrumb topping: In a small bowl, mix the remaining 3/4 cup of panko breadcrumbs with melted butter and a pinch of salt. Sprinkle this buttered breadcrumb mixture evenly over the top of the meatloaf.
  8. Bake: Place the loaf pan in the oven and bake for about 75 minutes, or until the internal temperature of the meatloaf reaches 165°F (74°C). Begin checking for doneness after 60 minutes to avoid overcooking.
  9. Prepare sauce: While the meatloaf rests, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the milk, stirring constantly until the sauce begins to thicken, about 3 minutes.
  10. Finish sauce: Stir in 2 tablespoons Dijon mustard and 0.33 cup grated parmesan cheese until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste. Keep warm until serving.
  11. Serve: Slice the rested meatloaf and serve topped with the warm Dijon-parmesan sauce. Enjoy your flavorful Chicken Cordon Bleu Meatloaf!

Notes

  • Ensure the internal temperature of the meat reaches 165°F to guarantee it is fully cooked and safe to eat.
  • Using parchment paper helps in shaping and rolling the meatloaf without sticking.
  • Let the meatloaf rest for about 10 minutes before slicing to help it hold its shape better.
  • You can substitute Black Forest ham with any other smoked ham if preferred.
  • For a crispier topping, broil the meatloaf for the last 2-3 minutes—but watch carefully to avoid burning.

Find it online: https://oliviabakes.com/chicken-cordon-bleu-meatloaf-recipe/