Description

This Chicken Cordon Bleu Meatloaf is a delightful twist on the classic chicken cordon bleu, combining ground chicken with layers of Black Forest ham and Swiss cheese. It’s baked to perfection with a crispy breadcrumb topping and served with a creamy Dijon Parmesan sauce, making it an impressive yet comforting main dish for family dinners or special occasions.

Ingredients

For the 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

For the 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 350°F (177°C) and grease a loaf pan to prevent sticking and ensure even cooking.
Make Meatloaf Mixture: In a large bowl, combine the ground chicken, finely diced yellow onion, minced garlic, beaten egg, Dijon mustard, grated Parmesan cheese, chopped fresh parsley, salt, black pepper, and ¼ cup of the panko breadcrumbs. Mix thoroughly until all ingredients are well incorporated.
Shape and Layer: Lay a piece of parchment paper on a flat surface, place the meat mixture on top, and flatten it into a rectangle. Evenly layer the slices of Black Forest ham followed by Swiss cheese over the meat rectangle. Using the parchment paper, carefully roll the meat into a log shape, encasing the cheese and ham inside. Place the rolled meatloaf seam-side down into the prepared loaf pan.
Add Topping and Bake: In a small bowl, mix the remaining ¾ cup panko breadcrumbs with melted butter and a pinch of salt. Sprinkle this mixture evenly over the top of the meatloaf. Bake in the preheated oven for 75 minutes or until an internal thermometer reads 165°F (74°C) to ensure the chicken is fully cooked.
Prepare Sauce: While the meatloaf is baking, melt butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for about 1 minute to form a roux. Gradually add milk while whisking continuously to prevent lumps. Cook until the sauce thickens. Stir in Dijon mustard and grated Parmesan cheese until fully melted and smooth. Season with salt and pepper to taste.
Rest and Serve: Once baked, allow the meatloaf to rest for a few minutes to let juices redistribute. Slice the meatloaf and serve it warm, drizzled with the creamy Dijon Parmesan sauce.

Notes

Using parchment paper when rolling the meatloaf ensures easy shaping and keeps the ham and cheese neatly inside.
Check the internal temperature with a meat thermometer to avoid undercooking or overcooking the chicken meatloaf.
The sauce can be made ahead and gently reheated before serving.
Panko breadcrumbs provide a crunchy topping; you can substitute with regular breadcrumbs if needed, but texture will vary.
Letting the meatloaf rest after baking helps keep it juicy and makes slicing easier.