If you love the classic flavors of chicken cordon bleu but want something simpler and cozier, this Chicken Cordon Bleu Meatloaf is a total game changer. Imagine juicy ground chicken infused with herbs and spices, wrapped around melty Swiss cheese and savory ham, all baked to golden perfection with a crispy breadcrumb topping. It’s an easy, comforting meal that’s perfect for weeknight dinners or impressing guests without the fuss. You’ll love how effortlessly this comes together — and how quickly it might become a family favorite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
This recipe blends ground chicken with a mix of Parmesan, garlic, onion powder, and a touch of Dijon mustard to pack flavor right into the meat. The ham and Swiss cheese layers create that iconic cordon bleu goodness in every bite. Plus, a crunchy breadcrumb topping adds a wonderful texture contrast that makes every forkful so satisfying.
How to Make Chicken Cordon Bleu Meatloaf
Preheat and Prep
Start by preheating your oven to 375°F (190°C). Lightly grease your loaf pan or line a baking sheet with parchment paper—either works fine and makes cleanup easier!
Mix the Meatloaf Base
In a large bowl, combine your ground chicken with breadcrumbs, grated Parmesan, milk, egg, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix gently until everything is just combined. Pro tip: avoid overmixing here to keep your meatloaf tender and juicy.
Forming the Meatloaf
Lay out a large piece of parchment paper and press your chicken mixture into a neat rectangle, about 10×12 inches. Then layer slices of ham evenly over the top, leaving a small border around the edges, followed by a generous layer of Swiss cheese slices.
Now comes the fun part — carefully roll the meatloaf jelly-roll style from one short end to the other, using the parchment paper to help keep it tight. Press the edges gently to seal, then place seam-side down in your loaf pan or on the baking sheet.
Add That Crunchy Topping
Mix melted butter with breadcrumbs, then sprinkle this golden mix evenly on top of the meatloaf. For an extra cheesy touch, sprinkle a little shredded Swiss cheese on top too. This topping bakes up beautifully, creating a crispy, flavorful crust.
Bake to Perfection
Bake the meatloaf for about 50-60 minutes, or until the internal temperature reaches 165°F (74°C). If you notice the top browning too fast, loosely cover with foil for the last 15 minutes to avoid burning.
Rest and Serve
Let the meatloaf rest for 5 to 10 minutes after baking — this step is key to keeping all those juices locked in. Then slice it up and serve warm.
Tips and Tricks for the Best Meatloaf
- Use fresh breadcrumbs or panko for the topping to get that perfect crunch.
- Don’t skip the resting time — it helps the meatloaf slice cleanly without falling apart.
- Feel free to swap out Swiss cheese for Gruyère or mozzarella for a slightly different cheesy flavor.
- For a little kick, add some red pepper flakes into the meat mixture or swap the Swiss for pepper jack cheese.
Variations You’ll Love
- Keto-Friendly: Swap breadcrumbs for almond flour and skip the milk.
- Low-Carb: Use crushed pork rinds instead of breadcrumbs.
- Mini Meatloaves: Make individual portions in a muffin tin — perfect for meal prep or kid-friendly servings.
- Herb Crust: Add fresh parsley or thyme to your breadcrumb topping for an herby twist.
- Add Veggies: Mix in finely chopped spinach, bell peppers, or onions to sneak in extra nutrition.
Storage and Reheating
Leftovers? No problem! Store your meatloaf slices in an airtight container in the fridge for up to 3 days. To keep it juicy, reheat gently in the oven at 325°F (160°C) for about 10-15 minutes. You can also freeze baked or unbaked meatloaf tightly wrapped for up to 2 months. Just thaw in the fridge before reheating or baking.
Serving Suggestions
Pair this rich and flavorful meatloaf with classic mashed potatoes or creamy polenta to soak up all those delicious juices. Roasted veggies like asparagus or green beans add a fresh, crisp balance. Or keep it light with a bright, fresh garden salad tossed in a tangy vinaigrette.
FAQs You’ll Appreciate
- Can I use ground turkey instead? Absolutely! Ground turkey works just as well and keeps things lean.
- How to stop the cheese from leaking? Make sure to roll tightly and seal the edges well. Baking seam-side down also helps keep everything in place.
- Can I prepare it ahead? Yes, you can assemble the meatloaf a day before baking — just cover and refrigerate.
- What to do with leftovers? Leftover slices make fantastic sandwiches or can be chopped and added to pasta sauces or salads for extra flavor.
This Chicken Cordon Bleu Meatloaf is comfort food with a gourmet twist that will wow your family and friends. It’s a cozy dinner solution that’s as satisfying as it is delicious — you’ll find yourself coming back to this recipe again and again. Give it a try, and enjoy the perfect blend of melty cheese, tender chicken, and savory ham all in one amazing meatloaf!
Chicken Cordon Bleu Meatloaf
Ingredients
- 1.5 pounds ground chicken
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 slices deli ham
- 6 slices Swiss cheese
- 1/2 cup shredded Swiss cheese (optional topping)
- 2 tablespoons melted butter
- 1/4 cup breadcrumbs (for topping)
- 1/2 cup chicken broth (for sauce)
- 1/2 cup heavy cream (for sauce)
- 1 tablespoon Dijon mustard (for sauce)
- 1 tablespoon butter (for sauce)
- 1 tablespoon all-purpose flour (for sauce)
- 1/2 teaspoon garlic powder (for sauce)
- 1/2 teaspoon onion powder (for sauce)
- 1/4 teaspoon black pepper (for sauce)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, milk, egg, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix gently until combined.
- On a large piece of parchment paper, press the chicken mixture into a 10×12-inch rectangle.
- Layer the deli ham evenly over the meat mixture, leaving a small border around the edges.
- Place Swiss cheese slices evenly over the ham.
- Using the parchment paper, carefully roll the meatloaf from one short end to the other, jelly-roll style. Press edges to seal and place seam-side down in the prepared pan or baking sheet.
- Mix melted butter and breadcrumbs for the topping. Sprinkle the mixture evenly over the top of the meatloaf. Add shredded Swiss cheese if desired.
- Bake for 50-60 minutes, or until the internal temperature reaches 165°F (74°C). If the top browns too quickly, cover loosely with foil during the last 15 minutes.
- Let the meatloaf rest for 5-10 minutes before slicing.
- To make the creamy Dijon sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
- Gradually whisk in chicken broth and heavy cream. Add Dijon mustard, garlic powder, onion powder, and black pepper.
- Simmer the sauce for 3-5 minutes, stirring until thickened. Adjust salt and pepper to taste and keep warm.
- Serve sliced meatloaf with the creamy Dijon sauce.