Chicken Cordon Bleu Meatloaf
This savory take on a classic dish transforms chicken cordon bleu into a hearty, flavor-packed meatloaf. Juicy ground chicken is seasoned and rolled with layers of deli ham and Swiss cheese, then baked to perfection with a Dijon mustard glaze and melty mozzarella on top.
| Ingredient | Amount |
|---|---|
| Ground chicken | 2 pounds |
| Breadcrumbs | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Milk | 1/2 cup |
| Egg | 1 |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Sliced Swiss cheese | 6 slices |
| Sliced deli ham | 6 slices |
| Dijon mustard | 1/4 cup |
| Shredded mozzarella cheese | 1/2 cup |
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
Step 2: Prepare the Chicken Mixture
In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined — don’t overwork the meat.
Step 3: Shape the Mixture
Place the chicken mixture on a sheet of parchment paper and press it into a rectangular slab, about 1/2 to 3/4 inch thick.
Step 4: Add Fillings
Evenly lay out the Swiss cheese slices over the surface, followed by the ham, leaving a small border around the edges.
Step 5: Roll It Up
Using the parchment to assist, gently roll the chicken mixture from one short end to the other into a log shape. Seal the edges and place it seam-side down into the greased baking dish.
Step 6: Glaze and Bake
Brush the top with Dijon mustard and sprinkle the shredded mozzarella cheese evenly over the loaf. Bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden and bubbly.
Step 7: Rest and Serve
Allow the meatloaf to rest for 10 minutes before slicing. This helps retain the juices and makes slicing easier.
Serve warm and enjoy this cheesy, comforting twist on a classic favorite!
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