Description
This Chicken Cordon Bleu Meatloaf is a delicious twist on the classic dish, combining ground chicken with layers of ham and Swiss cheese, all enveloped in flavorful seasonings and topped with a crispy breadcrumb and Parmesan crust. Perfectly baked to juicy perfection, it’s a comforting and satisfying meal that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds ground chicken
- 1 cup breadcrumbs
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 4 slices Swiss cheese
- 6 slices ham
- 1 tablespoon olive oil (for greasing)
Topping
- ¼ cup breadcrumbs
- 1 tablespoon melted butter
- ¼ cup grated Parmesan cheese
- 1 tablespoon parsley, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly oil a loaf pan or line it with parchment paper to ensure easy removal of the meatloaf after baking.
- Combine Meatloaf Mixture: In a large bowl, mix together ground chicken, 1 cup breadcrumbs, eggs, garlic powder, onion powder, salt, black pepper, Dijon mustard, and Worcestershire sauce until thoroughly combined. This creates the flavorful base for your meatloaf.
- Form First Layer: Press half of the chicken mixture evenly into the bottom of the prepared loaf pan, creating a solid base layer.
- Add Ham Layer: Place the slices of ham evenly over the chicken layer, distributing them to cover the surface.
- Add Cheese Layer: Lay the Swiss cheese slices over the ham layer, ensuring full coverage to add creamy, melty goodness inside the meatloaf.
- Add Remaining Meat Mixture: Carefully top with the remaining chicken mixture, pressing gently to form a smooth, even top layer.
- Prepare and Add Topping: In a small bowl, mix together ¼ cup breadcrumbs, melted butter, grated Parmesan cheese, and chopped parsley. Sprinkle this topping evenly over the top of the meatloaf to create a crunchy, flavorful crust.
- Bake the Meatloaf: Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the topping turns golden brown and crisp.
- Rest and Serve: After baking, let the meatloaf rest in the pan for 10 minutes. This allows the juices to redistribute, making slicing easier and the meatloaf juicier when served.
Notes
- Use a kitchen thermometer to ensure the meatloaf reaches the safe internal temperature of 165°F (74°C) for poultry.
- Letting the meatloaf rest after baking helps maintain its moisture and makes slicing cleaner.
- For extra flavor, you can add a teaspoon of dried herbs like thyme or rosemary to the meat mixture.
- If you prefer a low-carb version, substitute the breadcrumbs with almond flour or crushed pork rinds.
- Make sure to chop parsley finely to evenly distribute its fresh flavor in the topping.
