A delicious twist on the classic chicken cordon bleu, this meatloaf combines ground chicken, savory ham, and melty Swiss cheese, topped with a crispy breadcrumb crust and served with a creamy Dijon sauce.
Preheat your 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, Parmesan cheese, milk, egg, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until fully combined.
Press the meat mixture into a 10×12-inch rectangle on a large piece of parchment paper.
Layer the slices of ham evenly over the meat mixture, leaving a small border around the edges. Top with Swiss cheese slices.
Carefully roll the meatloaf up using the parchment paper, jelly-roll style. Pinch the edges to seal and place seam-side down in the loaf pan or on the baking sheet.
In a small bowl, mix melted butter with breadcrumbs. Sprinkle this over the top of the meatloaf and 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 of baking.
Let the meatloaf rest for 5-10 minutes before slicing. Serve warm with your favorite sides.