Description
This Chicken Cordon Bleu Meatloaf combines tender ground chicken with layers of Black Forest ham and Swiss cheese, creating a delicious twist on the classic cordon bleu. Topped with a buttery breadcrumb crust and served with a creamy Dijon Parmesan sauce, this hearty dish makes a perfect family dinner.
Ingredients
Scale
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
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 2 tablespoons Dijon mustard
- ⅓ cup Parmesan cheese, finely grated
- Salt and pepper to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a loaf pan to prevent the meatloaf from sticking.
- Mix Meatloaf Ingredients: In a large bowl, combine ground chicken, finely diced onion, minced garlic, beaten egg, Dijon mustard, grated Parmesan cheese, chopped parsley, salt, pepper, and ¼ cup of the panko breadcrumbs. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Meatloaf: Lay a sheet of parchment paper on your work surface and spread the meat mixture into a rectangle. Layer the ham slices evenly over the meat, followed by the Swiss cheese slices. Using the parchment paper, carefully roll the meat mixture into a log shape, making sure to encase the ham and cheese inside. Transfer the rolled meatloaf to the prepared loaf pan, placing it seam-side down.
- Add Breadcrumb Topping and Bake: In a small bowl, mix the remaining ¾ cup of panko breadcrumbs with 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 a meat thermometer inserted into the center reads 165°F (74°C).
- Prepare the Sauce: While the meatloaf bakes, melt 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 cook, stirring constantly, until the sauce thickens. Remove from heat and stir in Dijon mustard and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Rest and Serve: Once baked, let the meatloaf rest for a few minutes to allow juices to redistribute. Slice the meatloaf and serve warm, accompanied by the creamy Dijon Parmesan sauce.
Notes
- Ensure the internal temperature of the meatloaf reaches 165°F for safe consumption.
- Use parchment paper for easy rolling and to maintain the shape of the meatloaf.
- Letting the meatloaf rest before slicing helps keep it moist.
- Feel free to substitute ground chicken with ground turkey if preferred.
- The sauce can be made ahead and reheated gently if needed.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
