Description
Ingredients
For the meatloaf:
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- 2 pounds ground chicken
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- 1 cup breadcrumbs (I use panko for extra texture)
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- 2 large eggs, lightly beaten
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- 1/3 cup finely diced onion
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- 2 cloves garlic, minced
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- 1 tablespoon Dijon mustard
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- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
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- 1 teaspoon salt
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- 1/2 teaspoon black pepper
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- 8 slices Swiss cheese
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- 8 slices deli ham (I prefer black forest)
For the topping:
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- 2 tablespoons butter, melted
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- 1/2 cup panko breadcrumbs
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- 1 teaspoon dried parsley
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- 1/4 teaspoon garlic powder
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- 2 tablespoons grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Line a standard loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Alternatively, you can shape your meatloaf on a baking sheet lined with parchment.
In a large mixing bowl, combine ground chicken, breadcrumbs, beaten eggs, diced onion, minced garlic, Dijon mustard, thyme, salt, and pepper. Mix gently with your hands until just combined – overmixing will make your meatloaf tough! I always take off my rings and get right in there with clean hands; it’s the best way to ensure everything is evenly distributed without overworking the meat.
Press half of the chicken mixture into the bottom of your prepared loaf pan or shape into a rectangle about 9×5 inches on your baking sheet. Create a slight indentation down the center – this will cradle your filling.
Layer the ham slices over the chicken mixture, slightly overlapping them and keeping them about 1/2 inch away from the edges. Top the ham with Swiss cheese slices, again keeping slightly away from the edges.
Cover the ham and cheese with the remaining chicken mixture, pressing the edges to seal in the filling. Make sure to completely enclose the ham and cheese to prevent it from leaking out during baking.
In a small bowl, combine the melted butter, panko breadcrumbs, dried parsley, garlic powder, and Parmesan cheese. Sprinkle this mixture evenly over the top of your meatloaf. This will create a delicious crunchy crust that mimics the breaded exterior of traditional chicken cordon bleu.
Bake your chicken cordon bleu meatloaf in the preheated oven for 50-55 minutes, or until an instant-read thermometer inserted into the center registers 165°F (74°C). If the topping starts to brown too quickly, tent loosely with aluminum foil.
Allow your meatloaf to rest for 10 minutes before slicing. This crucial step helps the juices redistribute throughout the meat and makes for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
Keywords: chicken cordon bleu meatloaf recipe, ground chicken dinner ideas, easy weeknight meatloaf, ham and cheese meatloaf, family-friendly dinner recipes