Chicken Cordon Bleu Meatloaf (Print version)
Juicy ground chicken meatloaf wrapped around ham and Swiss, topped with crisp panko and finished with a creamy Dijon sauce.
# Ingredients:
For the meatloaf
01 -
2 lb (900 g) ground chicken
02 -
1 large egg
03 -
3/4 cup (75 g) plain breadcrumbs
04 -
1/3 cup (35 g) finely grated yellow onion
05 -
2 tablespoons chopped fresh parsley
06 -
1 tablespoon Dijon mustard
07 -
1 teaspoon garlic powder
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
For the filling and topping
10 -
6 thin slices deli ham, about 5 oz (140 g)
11 -
6 slices Swiss cheese, about 6 oz (170 g)
12 -
1/2 cup (30 g) panko breadcrumbs
13 -
2 tablespoons unsalted butter, melted
For the Dijon sauce
14 -
2 tablespoons unsalted butter
15 -
2 tablespoons all-purpose flour
16 -
3/4 cup (180 ml) chicken broth
17 -
1/2 cup (120 ml) whole milk
18 -
1 tablespoon Dijon mustard
19 -
1/3 cup (35 g) shredded Swiss cheese
20 -
Salt and black pepper, to taste
# Instructions:
01 -
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
02 -
In a large bowl, combine ground chicken, egg, breadcrumbs, grated onion, parsley, Dijon, garlic powder, salt, and pepper. Mix gently until just combined.
03 -
Press the chicken mixture onto the parchment into a 9 by 12-inch rectangle with even thickness.
04 -
Layer the ham and Swiss over the chicken, leaving a one-inch border. Use the parchment to roll into a loaf, then pinch the seam and ends closed.
05 -
Place the loaf seam-side down. Brush with melted butter and press panko breadcrumbs over the top and sides.
06 -
Bake for 45-55 minutes, until an instant-read thermometer inserted into the chicken portion reaches 165°F. Rest for 10 minutes before slicing.
07 -
While the loaf rests, melt butter in a small saucepan. Whisk in flour for 1 minute, then slowly whisk in broth and milk. Simmer until thickened, then stir in Dijon and Swiss. Season to taste.
08 -
Cut the rested meatloaf into thick slices and spoon the warm Dijon sauce over each serving.
# Good to know:
01 -
Resting helps the cheese settle and makes cleaner slices.
02 -
Check the chicken portion of the loaf for 165°F, not the cheese pocket.
03 -
Leftovers keep refrigerated for up to 4 days.