Description
This Chicken Cordon Bleu Meatloaf is a delightful twist on classic meatloaf, incorporating tender ground chicken, savory Black Forest ham, and Swiss cheese rolled into a flavorful log. Topped with a buttery breadcrumb crust and served with a creamy Dijon Parmesan sauce, this dish offers a comforting and elegant 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
- 1½ 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, fresh parsley, salt, black pepper, and ¼ cup of the panko breadcrumbs. Mix everything thoroughly until well incorporated.
- Assemble and Roll: On a sheet of parchment paper, spread the meat mixture evenly into a rectangle. Lay the Black Forest ham slices evenly over the meat, then layer the Swiss cheese slices on top. Using the parchment paper, carefully roll the meat mixture into a tight log with the layers inside. Transfer the rolled meatloaf seam-side down into the prepared loaf pan.
- Top and Bake: Mix the remaining ¾ cup of 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 the internal temperature reaches 165°F (74°C) as checked with a meat thermometer.
- Make Sauce: While the meatloaf bakes, prepare the sauce by melting butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk, whisking continuously until the sauce thickens. Stir in Dijon mustard and Parmesan cheese until melted and smooth. Season with salt and pepper to your taste.
- Serve: Once the meatloaf is done, allow it to rest for a few minutes before slicing. Serve each slice topped with the creamy Dijon Parmesan sauce for a flavorful finishing touch.
Notes
- Ensure the meatloaf reaches an internal temperature of 165°F (74°C) for safe consumption.
- Using parchment paper to roll the meatloaf helps maintain the shape and makes transferring easier.
- Letting the meatloaf rest before slicing helps retain juiciness and prevents crumbling.
- You can substitute chicken breast with ground turkey for a similar result.
- The sauce can be prepared in advance and gently reheated when ready to serve.
