Description
This Chicken Cordon Bleu Meatloaf recipe is a delicious twist on the classic dish, combining ground chicken with layers of Black Forest ham and Swiss cheese, all baked to perfection and topped with a savory Parmesan breadcrumb crust. Served with a creamy Dijon mustard and Parmesan sauce, this hearty meal is perfect for a comforting family dinner.
Ingredients
Scale
For the Meatloaf:
- 2 lbs ground chicken
- ½ small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- ½ cup Parmesan cheese, finely grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs, divided
- 6 slices Black Forest ham
- 6 slices Swiss cheese
- 2 tablespoons melted butter
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 2 tablespoons Dijon mustard
- â…“ cup Parmesan cheese, finely grated
- Salt and pepper to taste
Instructions
- Preheat and Prep: Preheat your oven to 350°F (177°C) and grease a loaf pan to prepare for baking the meatloaf.
- Make Meatloaf Mixture: In a large bowl, combine the ground chicken, finely diced onion, minced garlic, beaten egg, Dijon mustard, finely grated Parmesan cheese, chopped fresh parsley, salt, black pepper, and ¼ cup of the panko breadcrumbs. Mix thoroughly to evenly incorporate all ingredients.
- Assemble and Roll: Lay out a sheet of parchment paper and spread the meat mixture into a flattened rectangle. Layer the slices of Black Forest ham evenly over the meat, then layer the Swiss cheese slices on top. Carefully use the parchment paper to roll the meat mixture into a log, fully enclosing the ham and cheese layers inside. Transfer the log seam-side down into the prepared loaf pan.
- Top and Bake: In a small bowl, mix the remaining ¾ cup of panko breadcrumbs with melted butter and a pinch of salt. Sprinkle this mixture evenly over the top of the meatloaf for a crispy crust. Bake in the preheated oven for about 75 minutes, or until the internal temperature reaches 165°F (74°C).
- Make Sauce: While the meatloaf bakes, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to create a roux. Gradually whisk in the milk, continuing to cook until the sauce thickens. Stir in Dijon mustard and Parmesan cheese until fully melted and smooth. Season the sauce with salt and pepper to taste.
- Serve: Remove the meatloaf from the oven and let it rest for a few minutes. Slice and serve warm, accompanied by the creamy Dijon Parmesan sauce.
Notes
- Make sure to use a meat thermometer to check that the meatloaf reaches an internal temperature of 165°F (74°C) for safe consumption.
- Parchment paper helps in rolling the meatloaf neatly and makes transferring it easier.
- The sauce can be made ahead of time and gently reheated when ready to serve.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly.
