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Chicken Cordon Bleu Meatloaf


For the Meatloaf:

2 lbs ground chicken

1 cup breadcrumbs

1 large egg

1/4 cup milk

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1 tsp thyme

1 tsp mustard powder


4 slices of ham

4 slices of Swiss cheese


1/2 cup breadcrumbs, toasted

2 tbsp butter, melted

For the Sauce:

1 cup chicken broth

1 cup heavy cream

2 tbsp Dijon mustard

Salt and pepper to taste

Chopped parsley for garnish


1. Prepare the Meatloaf Mixture:

In a large bowl, combine ground chicken, breadcrumbs, egg, milk, onion, garlic, salt, pepper, thyme, and mustard powder. Mix until well combined but not overworked.

2. Assemble the Meatloaf:

Preheat your oven to 375°F (190°C).

On a clean surface, lay down a sheet of plastic wrap. Place the chicken mixture on the plastic and press into a large rectangle about 1/2-inch thick.

Arrange the ham slices over the chicken mixture, then top with Swiss cheese slices, leaving a margin around the edges for sealing.

Starting from one end, roll the meatloaf tightly using the plastic wrap as a guide. Seal the edges and ends securely.

Transfer the meatloaf, seam side down, to a prepared baking dish.

3. Cook the Meatloaf:

Mix the melted butter with toasted breadcrumbs. Sprinkle this mixture over the top of the meatloaf.

Place in the preheated oven and bake for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C).

4. Prepare the Sauce:

While the meatloaf cooks, prepare the sauce. In a saucepan over medium heat, combine chicken broth, heavy cream, and Dijon mustard. Bring to a simmer, reduce the heat, and let it thicken slightly. Season with salt and pepper to taste.


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