Chicken Cordon Bleu Meatloaf
A delicious fusion of classic meatloaf and Chicken Cordon Bleu, this juicy and cheesy dish is packed with flavor. Tender ground chicken is layered with ham and Swiss cheese, then baked to perfection for an indulgent yet easy-to-make meal.
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Meat Thermometer
Ingredients
Main Ingredients
- 1.5 lbs ground chicken
- 1 cup breadcrumbs Panko or Italian-style
- 2 eggs large
- 2 tbsp Dijon mustard
- 1/4 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Filling
- 6 slices ham thinly sliced
- 6 slices Swiss cheese
Optional Add-Ins
- 1 tsp smoked paprika for extra flavor
- 1/2 cup mozzarella or provolone cheese substitute for Swiss cheese
- 6 slices bacon to wrap the meatloaf (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, breadcrumbs, eggs, Dijon mustard, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined but do not overmix.
- Place a sheet of parchment paper on a flat surface and spread the meat mixture into a 12×8-inch rectangle.
- Layer the ham slices evenly over the meat mixture, leaving about ½ inch around the edges.
- Top the ham with a layer of Swiss cheese slices.
- Carefully roll the meatloaf from one short end to the other, using the parchment paper to guide you. Seal the edges to keep the filling inside.
- Transfer the meatloaf to the prepared baking sheet, seam side down.
- Bake for 45-55 minutes, or until the internal temperature reaches 165°F (74°C).
- In the last 10 minutes of baking, sprinkle additional Swiss cheese on top to create a melty crust.
- Remove from the oven and let rest for 10 minutes before slicing and serving.
Notes
For a crispier top, loosely cover with foil for the first 30 minutes, then remove the foil for the remaining baking time.