This Chicken Cordon Bleu Meatloaf combines the comforting heartiness of meatloaf with the elegant flavors of Chicken Cordon Bleu—tender ground chicken, smoky ham, and melty Swiss cheese all baked into one irresistible dish. Perfect for a cozy family dinner that feels gourmet!
Why You’ll Love This Recipe
Elegant comfort food – All the flavors of Chicken Cordon Bleu in easy meatloaf form
Cheesy, gooey surprise – Every slice reveals a melty Swiss cheese center
Meal prep friendly – Makes great leftovers for sandwiches or salads
Perfect balance – Juicy chicken, salty ham, and creamy cheese in every bite
Ingredients
For the Meatloaf:
- 1½ lbs ground chicken (or turkey)
- ½ lb deli ham, finely chopped
- 1 cup breadcrumbs (Panko or regular)
- ½ cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 eggs
- ¼ cup milk
- 2 tbsp Dijon mustard
- 1 tsp dried thyme
- ½ tsp paprika
- Salt & pepper to taste
For the Filling:
- 6 slices Swiss cheese
- ½ cup diced ham (extra for more flavor)
For the Topping:
- ¼ cup honey mustard
- ½ cup shredded Swiss cheese
- 2 tbsp chopped fresh parsley
Step-by-Step Instructions
1. Prep the Meatloaf Mixture
- Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
- In a large bowl, combine ground chicken, chopped ham, breadcrumbs, Parmesan, onion, garlic, eggs, milk, Dijon, thyme, paprika, salt, and pepper. Mix gently (don’t overwork).
2. Layer & Stuff with Cheese
- Press half of the meat mixture into the loaf pan.
- Layer Swiss cheese slices and diced ham down the center, leaving edges clear.
- Top with the remaining meat mixture, sealing the edges.
3. Bake to Perfection
- Spread honey mustard over the top.
- Bake 45 minutes, then sprinkle with shredded Swiss cheese.
- Bake 10-15 more minutes until internal temp reaches 165°F (74°C).
- Let rest 10 minutes before slicing.
4. Serve & Enjoy
- Garnish with fresh parsley.
- Pair with mashed potatoes and roasted green beans.
Expert Tips
For extra moisture – Add ¼ cup sour cream to the meat mixture.
Make it crispy – Brush the top with melted butter before baking.
Testing doneness – Use a meat thermometer to avoid dryness.
Alternative cheese – Try Gruyère or provolone instead of Swiss.
Make-Ahead & Storage
Prep ahead – Assemble the meatloaf (unbaked) and refrigerate for up to 24 hours.
Freezing – Wrap unbaked meatloaf tightly and freeze for up to 3 months (thaw before baking).
Leftovers – Store slices in the fridge for 3-4 days or freeze for 1 month.
Frequently Asked Questions
Q: Can I use ground turkey instead?
A: Yes! Ground turkey works just as well.
Q: What if I don’t have Swiss cheese?
A: Mozzarella, provolone, or Gruyère are great substitutes.
Q: Can I make this gluten-free?
A: Use gluten-free breadcrumbs or crushed pork rinds.
Q: How do I prevent it from drying out?
A: Don’t overbake—check temp at 45 minutes.
Final Thoughts
This Chicken Cordon Bleu Meatloaf is the ultimate comfort food upgrade—easy enough for weeknights but impressive enough for guests. With its cheesy, ham-filled center and golden crust, it’s a guaranteed family favorite!
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Chicken Cordon Bleu Meatloaf: A Twist on Two Classics
- Total Time: 40 mins
Description
This Chicken Cordon Bleu Meatloaf combines the comforting heartiness of meatloaf with the elegant flavors of Chicken Cordon Bleu—tender ground chicken, smoky ham, and melty Swiss cheese all baked into one irresistible dish. Perfect for a cozy family dinner that feels gourmet!
Ingredients
2 lbs. ground chicken
1 egg
1/4 cup plain bread crumbs
2 teaspoons minced onion
1 1/2 teaspoons garlic powder
1/2 teaspoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup mayonnaise
6 slices Virginia chicken ham
6 slices Swiss cheese
3/4 cup panko breadcrumbs for topping
For the Creamy Dijon Gravy:
3 tablespoons butter
3 tablespoons flour
1/4 cup heavy cream
1 cup skim or 1% milk
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste
Instructions
Preheat oven to 400°F. Mix chicken with egg, mayonnaise, 1/4 cup breadcrumbs, onion, garlic powder, parsley, salt, and pepper.
In a loaf pan, layer half the chicken mixture, followed by chicken ham and cheese. Repeat with remaining chicken mixture.
Bake for 25 minutes, add panko breadcrumbs, bake for another 15 minutes.
For gravy, melt butter, whisk in flour, add cream, milk, Worcestershire sauce, and Dijon mustard. Simmer, add Parmesan, nutmeg, salt, and pepper.
Rest meatloaf, slice, and serve with gravy.
