Description
This Chicken Cordon Bleu Meatloaf is a delicious twist on the classic dish, combining ground chicken with tangy Dijon mustard, ham, Swiss cheese, and a flavorful Parmesan breadcrumb topping. Baked to perfection and served with a creamy mustard Parmesan sauce, it makes for an impressive and comforting meal perfect for family dinners.
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, Parmesan cheese, chopped parsley, salt, black pepper, and ¼ cup of the panko breadcrumbs. Mix everything thoroughly until well incorporated.
- Assemble and Roll: Lay a large piece of parchment paper on a flat surface and spread the meat mixture into a rectangle. Layer the slices of Black Forest ham and Swiss cheese evenly over the meat mixture. Using the parchment paper, carefully roll the mixture into a log shape, ensuring the cheese and ham are enclosed inside. Transfer the rolled meatloaf to the prepared loaf pan, placing it seam-side down.
- Top and Bake: In a small bowl, mix the remaining ¾ cup panko breadcrumbs with the melted butter and a pinch of salt. Sprinkle this mixture evenly over the top of the meatloaf. Bake in the preheated oven for 75 minutes or until an internal temperature of 165°F (74°C) is reached.
- Make Sauce: While the meatloaf bakes, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and continue cooking until the sauce thickens. Stir in the Dijon mustard and Parmesan cheese until smooth and melted. Season with salt and pepper to taste.
- Serve: Once the meatloaf is done baking, allow it to rest for a few minutes. Slice the meatloaf and serve it warm with the creamy mustard Parmesan sauce on the side.
Notes
- Make sure the internal temperature of the meatloaf reaches 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Using parchment paper for rolling helps keep the meatloaf together and makes transferring easier.
- You can substitute Black Forest ham with any similar deli ham if unavailable.
- The sauce can be prepared ahead of time and reheated gently before serving.
- For a crispier topping, broil the meatloaf for the last 2-3 minutes of cooking, watching closely to avoid burning.
