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Chicken Cordon Bleu Meatloaf Recipe

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4.9 from 146 reviews

This Delicious Chicken Cordon Bleu Meatloaf recipe combines tender ground chicken with classic Cordon Bleu flavors of Black Forest ham and Swiss cheese. Wrapped in a flavorful meat mixture and baked to juicy perfection, topped with a creamy Dijon-parmesan sauce, this dish is perfect for a comforting family dinner or special occasion.

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

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 your oven to 350°F (175°C). Grease a loaf pan with butter or use nonstick spray to prevent sticking. Set aside.
  2. Make meat mixture: In a medium bowl, combine ground chicken, beaten egg, finely diced onion, minced garlic, Dijon mustard, grated parmesan cheese, 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 meatloaf base: Place a sheet of parchment or wax paper on your work surface. Flatten the meat mixture into an 8×12-inch rectangle shape.
  4. Add ham and cheese layers: Layer the ham slices evenly over the flattened meat mixture, then top with the Swiss cheese slices, ensuring even coverage.
  5. Roll the log: Using the parchment paper to assist, carefully roll the meat mixture into a log shape, starting from the short side to ensure a tight roll.
  6. Transfer to loaf pan: Place the rolled meatloaf seam-side down into the prepared loaf pan and gently remove the parchment paper.
  7. Add breadcrumb topping: Combine the remaining 3/4 cup of panko breadcrumbs with the melted butter and a pinch of salt. Sprinkle this mixture evenly over the top of the meatloaf to create a crispy crust.
  8. Bake meatloaf: Bake the meatloaf in the preheated oven for about 75 minutes. Start checking for doneness at 1 hour by using a meat thermometer; the internal temperature should reach 165°F (74°C) for safe consumption.
  9. Prepare sauce: While the meatloaf rests after baking, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute to create a roux.
  10. Make sauce creamy: Gradually whisk in 1.5 cups of milk, stirring constantly until the sauce begins to thicken, approximately 3 minutes.
  11. Finish sauce: Whisk in 2 tablespoons Dijon mustard and 0.33 cup grated parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  12. Serve: Slice the meatloaf and serve it topped with the warm Dijon-parmesan sauce. Enjoy your flavorful Chicken Cordon Bleu Meatloaf!

Notes

  • Use a meat thermometer to ensure the meatloaf is cooked safely to 165°F internally.
  • Letting the meatloaf rest after baking helps retain juices and improves slicing.
  • For a lower sodium option, reduce added salt and choose low-sodium ham.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • For extra flavor, add a teaspoon of dried thyme or smoked paprika to the meat mixture.

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