Description
Juicy Chicken Cordon Bleu Meatloaf is packed with savory ham and melted Swiss cheese, then finished with a creamy Dijon topping. It’s an easy, comforting family dinner with all the classic cordon bleu flavors in a simple meatloaf.
Ingredients
Scale
Meatloaf
- 2 lbs ground chicken
- 1 cup breadcrumbs, plain or seasoned
- 2 large eggs
- ½ cup milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon dried parsley
Filling
- 6 slices Swiss cheese
- 6 slices deli ham
Optional Topping
- ½ cup shredded Swiss cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, eggs, milk, onion, garlic, Dijon mustard, salt, black pepper, paprika, and parsley.
- Mix gently until combined. Do not overmix, as this can make the meatloaf dense.
- Spread half of the chicken mixture evenly into the bottom of the prepared loaf pan.
- Layer the ham slices over the chicken mixture, keeping them slightly away from the edges.
- Place the Swiss cheese slices over the ham.
- Spread the remaining chicken mixture over the filling. Press gently around the edges to seal the ham and cheese inside.
- Bake for 45–50 minutes, or until the center reaches an internal temperature of 165°F (74°C).
- If using the topping, mix the Dijon mustard and mayonnaise together. During the final 5 minutes of baking, spread it over the meatloaf and sprinkle with shredded Swiss cheese.
- Return to the oven until the cheese is melted and bubbly.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- Do not overmix the ground chicken or the meatloaf may become dense.
- Keep the cheese away from the edges to help prevent it from leaking during baking.
- Swiss cheese gives the most traditional cordon bleu flavor, but provolone or mozzarella also works.
- Always check that the chicken reaches 165°F (74°C) internally.
- Let the meatloaf rest for 10 minutes before slicing for cleaner pieces.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 465 kcal
- Sugar: 3 g
- Sodium: 1040 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 170 mg