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Chicken Cordon Bleu Meatloaf

This twist on classic meatloaf uses ground chicken layered with ham and Swiss cheese, topped with a creamy Dijon sauce, making it a comforting family favorite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ground chicken
  • 1 cup plain breadcrumbs
  • 1/2 cup milk
  • 1 small onion, grated with juices
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons mayo or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or dried parsley
  • 6 to 8 slices deli ham
  • 6 to 8 slices Swiss cheese
For the Sauce
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon
  • 1 teaspoon Worcestershire
  • 1 pinch salt
  • 1 pinch pepper

Method
 

Preparation
  1. Preheat your oven to 375°F. Line a loaf pan with parchment or lightly oil it.
  2. In a bowl, stir the breadcrumbs and milk. Let them soak for 2 minutes until soft.
  3. Add ground chicken, grated onion, garlic, egg, mayo or yogurt, Dijon, salt, pepper, and seasoning. Mix gently with a spoon or your hands just until combined.
  4. Press half the mixture into the loaf pan. Lay down a layer of ham, then a layer of Swiss. Keep cheese away from the very edges so it doesn’t ooze out.
  5. Top with the rest of the chicken mixture, smoothing the surface. Run a spatula around the edges to seal the ham and cheese inside.
Cooking
  1. Bake for 45 to 55 minutes, until the center reads 165°F. If the top browns too fast, tent loosely with foil.
  2. While it bakes, make the sauce. In a small saucepan, whisk broth, cream, Dijon, Worcestershire, salt, and pepper over medium heat until slightly thickened, about 4 to 6 minutes. Keep warm.
  3. Let the meatloaf rest for 10 minutes before slicing. Spoon sauce over the top or serve on the side.

Notes

For a crispy exterior, remove the loaf from the pan for the last 10 minutes and finish it on a baking sheet. Leftovers can be warmed in a skillet or oven.