Zesty and zingy, this Chicken Cordon Bleu Meatloaf combines the best of both worlds into one delicious dish. Perfect for those who can’t decide between the creamy, cheesy goodness of chicken cordon bleu and the hearty, comforting embrace of meatloaf.
Why This Recipe Works
- It’s a creative mashup that brings together the elegance of chicken cordon bleu with the homestyle comfort of meatloaf.
- The combination of chicken, ham, and Swiss cheese ensures every bite is packed with flavor.
- It’s surprisingly easy to make, requiring just a few simple steps for a dish that looks and tastes gourmet.
- Perfect for meal prep, as it reheats beautifully and can even be frozen for later.
- A crowd-pleaser that’s sure to impress at any dinner table.
Ingredients
- 1.5 lbs ground chicken
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 lb thinly sliced ham
- 1 cup shredded Swiss cheese
- 1/4 cup Dijon mustard
- 1/4 cup honey
Equipment Needed
- Mixing bowl
- Loaf pan
- Measuring cups and spoons
- Aluminum foil
- Small saucepan
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F. In a large mixing bowl, combine the ground chicken, breadcrumbs, milk, egg, salt, pepper, garlic powder, and onion powder. Mix until just combined; overmixing can make the meatloaf tough.
Step 2: Layer the Flavors
Press half of the chicken mixture into the bottom of a loaf pan. Layer the ham and Swiss cheese on top, leaving a small border around the edges. Top with the remaining chicken mixture, sealing the edges to encase the ham and cheese.
Step 3: Bake to Perfection
Cover the loaf pan with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the internal temperature reaches 165°F.
Step 4: Glaze and Serve
While the meatloaf bakes, combine the Dijon mustard and honey in a small saucepan over low heat. Stir until smooth. Brush the glaze over the meatloaf during the last 10 minutes of baking. Let rest for 10 minutes before slicing.
Tips and Tricks
For an extra crispy top, broil the meatloaf for the last 2-3 minutes of baking. If you’re short on time, you can use pre-shredded cheese, but freshly shredded cheese melts more evenly. To ensure even cooking, let the meatloaf rest at room temperature for 15 minutes before baking. For a smoother slicing experience, use a serrated knife. And remember, the glaze can be adjusted to taste—add more honey for sweetness or mustard for tang.
Recipe Variations
- Swap the Swiss cheese for mozzarella or provolone for a different flavor profile.
- Use turkey instead of chicken for a leaner option.
- Add spinach or mushrooms to the ham and cheese layer for added veggies.
- For a spicy kick, mix in some chopped jalapeños or a dash of cayenne pepper to the chicken mixture.
- Make it gluten-free by using almond flour or gluten-free breadcrumbs.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can assemble the meatloaf up to a day in advance and keep it refrigerated until ready to bake. Just add a few extra minutes to the baking time if it’s going into the oven cold.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Can I freeze this meatloaf?
Yes, this meatloaf freezes beautifully. Wrap it tightly in aluminum foil or plastic wrap, then place it in a freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Summary
This Chicken Cordon Bleu Meatloaf is a delightful fusion of two beloved dishes, offering a perfect balance of flavors and textures. Easy to make and even easier to love, it’s a surefire hit for any meal.
