Balancing work and a love for cooking means I'm always on the lookout for meals that are both delicious and practical. Chicken Cordon Bleu is a classic, but turning it into a meatloaf makes it easier to prep for weeknight dinners. This dish is a delightful twist on tradition, blending the creamy, cheesy goodness of Chicken Cordon Bleu with the ease of a meatloaf. Perfect for busy families or anyone who wants a comforting meal with minimal fuss.
This Chicken Cordon Bleu Meatloaf pairs wonderfully with a simple green salad or steamed veggies to keep things light and balanced. For those nights when you're craving something heartier, serve it with mashed potatoes or a side of buttered noodles. Either way, don’t forget a dollop of Dijon mustard on the side for an extra kick!
Chicken Cordon Bleu MeatloafServings: 6
Ingredients2 pounds ground chicken
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup milk
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
6 slices Swiss cheese
6 slices deli ham
1/4 cup Dijon mustard
1/2 cup shredded mozzarella cheese
DirectionsPreheat your oven to 375°F (190°C).
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
On a piece of parchment paper, flatten the chicken mixture into a rectangular shape, about 1/2 inch thick.
Layer the Swiss cheese and ham slices evenly over the chicken mixture.
Carefully roll the meatloaf from one end to the other, using the parchment paper to help you roll it tightly.
Transfer the rolled meatloaf to a greased baking dish.
Brush the Dijon mustard over the top of the meatloaf, then sprinkle with shredded mozzarella cheese.
Bake in the preheated oven for 45-50 minutes, or until the meatloaf is cooked through and the cheese is bubbly and golden brown.
Let the meatloaf rest for 10 minutes before slicing and serving.
Variations & TipsFor a little extra flavor, you can add some chopped fresh herbs like parsley or thyme to the chicken mixture. If you're not a fan of Swiss cheese, try substituting with provolone or cheddar. And for a low-carb version, use crushed pork rinds instead of breadcrumbs. This meatloaf can also be prepped the night before and stored in the fridge, making it a convenient option for busy weekdays.
