Chicken Cordon Bleu Meatloaf (Print Version)
# Ingredients:
→ For the meatloaf
01 -
2 lbs ground chicken
02 -
1 cup breadcrumbs (Panko or regular)
03 -
1/2 cup milk
04 -
1 egg
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1 tsp Dijon mustard
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
6–8 slices deli ham
11 -
6–8 slices Swiss cheese
→ For the Dijon cream sauce (optional but highly recommended)
12 -
2 tbsp butter
13 -
2 tbsp flour
14 -
1 cup milk
15 -
1 tbsp Dijon mustard
16 -
Salt to taste
17 -
Black pepper to taste
18 -
Optional: pinch of nutmeg
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or grease it lightly.
02 -
In a large bowl, combine ground chicken, breadcrumbs, milk, egg, garlic powder, onion powder, Dijon mustard, salt, and pepper. Mix just until combined—don’t overmix.
03 -
Spread half the chicken mixture into the bottom of the loaf pan. Layer the ham slices over the meat, followed by a layer of Swiss cheese. Add the remaining chicken mixture on top, smoothing it out to cover the filling.
04 -
Bake uncovered for 50–60 minutes, or until the internal temperature reaches 165°F (74°C).
05 -
While meatloaf bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened, about 3–5 minutes. Stir in Dijon mustard, salt, pepper, and a pinch of nutmeg if desired.
06 -
Let the meatloaf rest for 10 minutes before slicing. Serve with the Dijon cream sauce poured over the top.
# Notes:
01 -
Use almond flour or crushed pork rinds instead of breadcrumbs for a low-carb variation.
02 -
Chopped parsley or thyme in the meat mixture adds extra flavor.
03 -
Top the meatloaf with extra Swiss cheese in the last 10 minutes of baking if desired.