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This chicken cordon bleu meatloaf reimagines the classic rolled chicken dish in a simpler loaf form that delivers all the same delicious flavors without the fuss of pounding and rolling chicken breasts. The traditional ham and Swiss cheese filling gets nestled inside a juicy ground chicken mixture for a dinner that feels special yet comes together with minimal effort.
I created this recipe when I wanted to serve chicken cordon bleu for a dinner party but didn't have time for all the prep. This meatloaf version was such a hit that it's now requested more often than the original!
Ingredients
- Ground chicken: Provides a lighter alternative to beef while still delivering satisfying texture and flavor
- Breadcrumbs and milk: Create a panade that keeps the meatloaf moist and prevents it from becoming dense
- Dijon mustard: Adds tanginess that complements the ham and cheese perfectly
- Deli ham slices: Bring that signature cordon bleu flavor no special shopping required
- Swiss cheese: Melts beautifully inside creating a gooey surprise when you cut into the loaf
- Butter and flour for the sauce: Create a classic roux that thickens without lumps
Step-by-Step Instructions
- Preheat and Prep:
- Set your oven to 375°F and prepare your loaf pan with parchment paper. This temperature is perfect for cooking the chicken through while keeping it juicy. The parchment paper makes removal and cleanup much easier trust me on this one.
- Make Meatloaf Mixture:
- Combine all the meatloaf ingredients in a large bowl with a gentle touch. Mix only until everything is incorporated about 30 seconds of mixing. Overmixing will result in a dense tough texture rather than the tender meatloaf we want.
- Assemble Meatloaf Layers:
- Press half the chicken mixture firmly into the bottom of your prepared pan creating an even layer about 1 inch thick. Layer your ham slices completely covering the chicken mixture then arrange Swiss cheese slices on top of the ham. Spread the remaining chicken mixture over the top and press gently to seal in the filling.
- Bake the Meatloaf:
- Place the meatloaf in your preheated oven on the middle rack. The meatloaf needs about 50 minutes to cook through completely but start checking at 45 minutes with a meat thermometer inserted into the thickest part. When it registers 165°F your meatloaf is done.
- Make the Dijon Cream Sauce:
- While the meatloaf bakes melt butter in a small saucepan over medium heat. Once melted add flour and whisk continuously for 60 seconds to cook out the raw flour taste. Pour in milk very slowly while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Finish with Dijon mustard and seasonings.
- Rest and Serve:
- Allow the finished meatloaf to rest for a full 10 minutes before slicing. This resting period is crucial as it allows the juices to redistribute throughout the meat. Slice into thick portions and drizzle with the warm Dijon cream sauce.
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The Dijon cream sauce is absolutely worth the few extra minutes it takes to prepare. I once served this meatloaf without it when in a hurry and while still good my family unanimously requested the sauce be brought back. Its creamy tanginess perfectly balances the savory meatloaf.
Make-Ahead Options
This meatloaf can be assembled up to 24 hours before baking. Simply prepare as directed through the assembly step then cover tightly with plastic wrap and refrigerate. When ready to bake remove from the refrigerator 30 minutes before cooking to take the chill off then bake as directed adding 5-10 minutes to the cooking time.
Serving Suggestions
While this meatloaf is substantial enough to be a meal on its own I love serving it with roasted asparagus or green beans. The vegetables provide a fresh contrast to the rich meatloaf. For a more complete meal add garlic mashed potatoes which pair wonderfully with the Dijon cream sauce.
Leftover Magic
Leftover slices make incredible sandwiches the next day. Place a cold slice between two pieces of good bread with some extra Dijon mustard and maybe a few lettuce leaves. You can also dice cold meatloaf and add it to scrambled eggs for a protein-packed breakfast that repurposes your leftovers beautifully.
Frequently Asked Questions
- → How do I prevent my meatloaf from falling apart?
Ensure the mixture includes a binder like breadcrumbs and eggs, and don't overmix to keep the texture intact.
- → Can I use a different type of cheese?
Absolutely! You can substitute Swiss cheese with mozzarella, provolone, or even cheddar for a unique flavor.
- → How do I know when the meatloaf is cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- → Can I make this dish low-carb?
Yes, replace breadcrumbs with almond flour or crushed pork rinds for a low-carb option.
- → How should I store leftovers?
Cool the meatloaf completely, then store it in an airtight container in the refrigerator for up to 3 days.
- → Can I freeze uncooked meatloaf?
Yes, assemble the meatloaf and wrap tightly in plastic wrap and foil before freezing for up to 3 months.