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Chicken Cordon Bleu Meatloaf Recipe

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4.9 from 402 reviews

This delicious Chicken Cordon Bleu Meatloaf blends tender ground chicken with classic Cordon Bleu flavors, including Black Forest ham and Swiss cheese, all wrapped in a flavorful breadcrumb crust and topped with a rich Dijon-parmesan sauce. It's a comforting, elegant twist on traditional meatloaf that's perfect for a 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

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)
  • 2 tbsp melted butter (for breadcrumb topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or nonstick spray to prevent sticking. Set aside.
  2. Mix Meatloaf Ingredients: In a medium bowl, combine the ground chicken, beaten egg, diced onion, minced garlic, Dijon mustard, grated parmesan, chopped fresh parsley, salt, black pepper, and 1/4 cup of the panko breadcrumbs. Mix thoroughly by hand until all ingredients are evenly incorporated.
  3. Shape Meatloaf Base: On a sheet of parchment or wax paper, flatten the meat mixture into an 8x12-inch rectangle, creating an even layer to support the fillings.
  4. Add Ham and Cheese Layers: Lay the 6 slices of Black Forest ham evenly over the meat rectangle, then layer the 6 slices of Swiss cheese on top of the ham.
  5. Roll the Meatloaf: Using the parchment paper to assist, carefully roll the meat and filling into a tight log starting from the short side, ensuring the filling stays inside.
  6. Transfer to Loaf Pan: Place the rolled meatloaf log seam-side down into the prepared loaf pan. Remove the parchment paper gently so the log maintains its shape.
  7. Add Breadcrumb Topping: In a small bowl, mix the remaining 3/4 cup panko breadcrumbs with 2 tablespoons melted butter and a pinch of salt. Sprinkle this mixture evenly over the top of the meatloaf.
  8. Bake: Bake in the preheated oven for about 75 minutes, or until the internal temperature reaches 165°F (74°C). Begin checking for doneness at around 60 minutes to avoid overcooking.
  9. Prepare the Sauce: While the meatloaf rests, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute to make a roux.
  10. Make Sauce Creamy: Gradually whisk in 1.5 cups of milk, stirring constantly until the sauce thickens, about 3 minutes.
  11. Finish Sauce: Stir in 2 tablespoons Dijon mustard and 1/3 cup grated parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  12. Serve: Slice the rested meatloaf and serve topped with warm Dijon-parmesan sauce. Enjoy!

Notes

  • Use fresh ground chicken for the best texture and flavor.
  • Ensure the internal temperature of the meatloaf reaches 165°F to guarantee it is fully cooked and safe to eat.
  • Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute before slicing.
  • Use parchment paper when rolling for easier handling and to keep the log intact.
  • For a crispier breadcrumb topping, you can broil the meatloaf for 2-3 minutes at the end of baking, watching carefully to avoid burning.

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