Chicken Cordon Bleu is a classic dish known for its delicious combination of tender chicken, ham, and melted cheese. We’ve taken this favorite and transformed it into a hearty meatloaf that’s perfect for family dinners or meal prep. This Chicken Cordon Bleu Meatloaf recipe brings all those familiar flavors into one easy-to-make dish that everyone will love.
What makes this meatloaf special is the way the ham and Swiss cheese melt right inside the chicken mixture, creating a juicy and flavorful center. It’s a creative twist on traditional meatloaf that’s both comforting and exciting. Whether you’re looking to switch up your weeknight meals or impress guests with something unique, this recipe is sure to become a new favorite in your kitchen.
Ingredients
To create our Chicken Cordon Bleu Meatloaf, we carefully select each ingredient to build layers of flavor and texture. Below you’ll find the essential components broken down into the meatloaf base, savory filling, and delicious topping.
Meatloaf Mixture Ingredients
The foundation of our Chicken Cordon Bleu Meatloaf is a blend of tender ground chicken and classic seasonings that keep it moist and flavorful:
- 1½ pounds ground chicken (preferably dark meat for extra juiciness)
- 1 cup breadcrumbs (plain or Italian-style)
- ½ cup milk
- 2 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
Filling Ingredients
The heart of this recipe is its classic chicken cordon bleu filling, a delightful surprise inside every slice:
| Ingredient | Amount | Description |
|---|---|---|
| Ham slices | 6-8 slices | Thinly sliced, preferably smoked |
| Swiss cheese | 6-8 slices | Thin slices for melty texture |
Tip: Use high quality Swiss cheese for a creamy, nutty flavor that complements the ham perfectly.
Topping Ingredients
To finish our Chicken Cordon Bleu Meatloaf with a golden, flavorful crust, we use a savory glaze:
- ½ cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
This glaze caramelizes beautifully, locking in moisture while adding a tangy-sweet layer of flavor.
Equipment Needed
To prepare our Chicken Cordon Bleu Meatloaf efficiently and achieve the perfect texture and flavor, having the right equipment is essential. Here is what we will need for this recipe:
- Mixing Bowls: Use medium and large bowls for combining the ground chicken mixture and mixing the glaze.
- Measuring Cups and Spoons: Accurate measuring tools ensure balance of ingredients especially for milk, breadcrumbs, and seasonings.
- Cutting Board and Sharp Knife: For slicing the smoked ham and Swiss cheese thinly and evenly.
- Loaf Pan or Baking Dish: A standard 9×5 inch loaf pan works well to hold the meatloaf shape and create even cooking. Alternatively, a rimmed baking sheet can be used for a free-form loaf.
- Plastic Wrap or Parchment Paper: To help shape and roll the meatloaf around the filling layers neatly.
- Spatula or Wooden Spoon: To mix the ground chicken mixture thoroughly without overworking the meat.
- Meat Thermometer: Critical to ensure the chicken reaches a safe internal temperature of 165°F (74°C) while keeping the meatloaf moist.
- Basting Brush: For applying the savory glaze evenly over the top to get a caramelized finish.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine ingredients |
| Measuring Cups/Spoons | Measure precisely |
| Cutting Board/Knife | Slice ham and cheese thinly |
| Loaf Pan/Baking Dish | Shape and bake meatloaf |
| Plastic Wrap/Parchment | Shape and roll meatloaf |
| Spatula/Wooden Spoon | Mix meat mixture gently |
| Meat Thermometer | Check internal doneness |
| Basting Brush | Apply glaze evenly |
Having these items ready beforehand saves time and eliminates interruptions while cooking. Keeping our tools organized and within reach helps us focus on building the signature layers of melted ham and Swiss inside the Chicken Cordon Bleu Meatloaf that make this recipe stand out.
Prep Work
Getting our Chicken Cordon Bleu Meatloaf ready starts with organized prep work. We will break down each component for a smooth cooking experience and the perfect layers of flavor.
Preparing the Chicken Mixture
-
Gather Ingredients:
- 1 lb ground chicken
- ½ cup breadcrumbs
- ⅓ cup milk
- 1 large egg
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or Italian seasoning
-
Combine Steps:
- In a large mixing bowl, add the ground chicken.
- Soak breadcrumbs in milk until soft.
- Add soaked breadcrumbs, egg, onion, garlic, Dijon mustard, salt, pepper, and herbs to the ground chicken.
- Mix gently using a spatula or wooden spoon until evenly combined. Avoid overmixing to keep the meatloaf tender.
Preparing the Filling
-
Ingredients:
- 6-8 thin slices smoked ham
- 6-8 thin slices Swiss cheese
-
Assembly:
- Lay out plastic wrap on your work surface.
- Spread half of the chicken mixture into a rectangle about 9×5 inches.
- Layer ham slices evenly over the chicken layer.
- Top ham with even slices of Swiss cheese.
- Carefully cover the filling with the remaining chicken mixture, pressing the edges to seal.
Preparing the Topping
- ½ cup ketchup
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- In a small bowl, whisk together ketchup, mustard, and brown sugar until smooth.
- Set aside for glazing after the meatloaf is formed and placed in the loaf pan.
- Use a basting brush to coat the meatloaf evenly before baking for a rich golden crust and enhanced flavor.
| Component | Key Ingredients | Prep Notes |
|---|---|---|
| Chicken Mixture | Ground chicken, breadcrumbs, egg, onion, garlic, Dijon mustard, seasoning | Mix gently, avoid overmixing |
| Filling | Smoked ham, Swiss cheese | Layer evenly, seal completely |
| Topping | Ketchup, Dijon mustard, brown sugar | Whisk well, brush before baking |
Instructions
Follow these detailed steps to create our delicious Chicken Cordon Bleu Meatloaf with a perfectly melted ham and Swiss cheese center and an irresistible savory glaze.
Assembling the Meatloaf
- Preheat the oven to 350°F (175°C) to ensure it reaches the ideal temperature by the time the meatloaf is ready to bake.
- In a large mixing bowl, combine the ground chicken, soaked breadcrumbs, milk, eggs, finely chopped onion and garlic, Dijon mustard, salt, black pepper, and dried thyme or Italian seasoning.
- Mix gently using your hands or a spatula to avoid overworking the chicken mixture. Overmixing can make the meatloaf dense instead of tender.
- Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Press half of the chicken mixture evenly into the bottom of the pan forming a uniform base layer.
- Carefully arrange thin slices of smoked ham evenly over the chicken base. Make sure the ham covers the surface without overlapping excessively.
- Layer the Swiss cheese slices directly on top of the ham, creating that creamy, nutty core that defines the Chicken Cordon Bleu flavor.
- Cover the cheese layer with the remaining chicken mixture. Press gently and evenly to seal the ham and cheese inside without gaps.
- Smooth the top with a spatula to prepare for glazing.
Baking the Meatloaf
- Whisk together the glaze ingredients: ketchup, Dijon mustard, and brown sugar.
- Brush the glaze generously over the top of the assembled meatloaf. This will create a golden, flavorful crust as it bakes.
- Place the loaf pan on the oven’s middle rack and bake for 60 to 70 minutes or until the internal temperature reaches 165°F (74°C) measured with a meat thermometer.
- About halfway through baking, brush the loaf with additional glaze to enhance moisture and develop a rich crust.
- If the loaf begins to brown too quickly, cover loosely with foil to prevent burning while finishing the cooking.
| Baking Temperature | Baking Time | Internal Temperature |
|---|---|---|
| 350°F (175°C) | 60–70 minutes | 165°F (74°C) |
Resting and Slicing
- Once baked, remove the meatloaf from the oven and transfer the pan to a wire rack.
- Let the meatloaf rest for 10 to 15 minutes before slicing. Resting allows the juices to redistribute, ensuring the meatloaf stays moist and holds its shape.
- Use a sharp serrated knife to cut the meatloaf into thick slices, revealing the beautiful layers of ham and melted Swiss cheese inside.
- Serve immediately for the best texture and flavor.
Pro Tip: Resting the meatloaf is crucial. Cutting it too early will cause the melted cheese to ooze out and the loaf to lose moisture.
Serving Suggestions
For the ultimate Chicken Cordon Bleu Meatloaf experience, pairing it with complementary sides and beverages elevates the meal. Here are our top serving suggestions to enhance the savory flavors and rich textures of this dish.
Best Side Dishes to Serve
- Garlic Mashed Potatoes: Creamy and buttery, these provide a smooth base that contrasts perfectly with the juicy meatloaf.
- Steamed Asparagus or Green Beans: Lightly seasoned with olive oil and lemon zest to add freshness and a slight crunch.
- Roasted Brussels Sprouts: Tossed with balsamic glaze and roasted until caramelized for a savory-sweet balance.
- Caesar Salad: Crisp romaine with a tangy dressing cuts through the richness of the cheese and ham.
Sauces and Garnishes
- A drizzle of honey Dijon mustard sauce complements the glaze on the meatloaf while adding subtle sweetness.
- Fresh herbs like chopped parsley or thyme sprinkled on top brighten the presentation and add fresh aroma.
- Serve with a side of cranberry relish to bring a tart contrast that enhances the ham’s smokiness.
Beverage Pairings
| Beverage Type | Recommendation | Why It Works |
|---|---|---|
| White Wine | Chardonnay or Sauvignon Blanc | Crisp acidity balances richness |
| Red Wine | Pinot Noir | Light-bodied complement to chicken |
| Non-Alcoholic | Sparkling water with lemon twist | Refreshes the palate |
| Beer | Belgian-style ale | Mild bitterness matches ham crust |
Presentation Tips
- Slice the meatloaf into even 1-inch thick slices to showcase the melting layers of ham and Swiss cheese inside.
- Use a warm serving platter to keep the slices cozy and prevent the cheese from firming up too quickly.
- Arrange colorful sides around the meatloaf slices to create an appealing contrast of textures and colors.
Pro Tip: Allowing the meatloaf to rest before slicing ensures the cheese stays melted inside creating an irresistible gooey center perfect for serving.
By combining these serving elements thoughtfully, we create a balanced plate that highlights the unique flavors of our Chicken Cordon Bleu Meatloaf while providing a truly satisfying dining experience.
Make-Ahead and Storage Tips
Proper planning allows us to enjoy our Chicken Cordon Bleu Meatloaf at its best while saving valuable time. Here are key tips and steps for making ahead and storing this delicious dish:
Make-Ahead Preparation
- Assemble in advance: We can prepare the meatloaf mixture and layering up to 24 hours before baking. Combine ground chicken, breadcrumbs, seasoning, ham, and Swiss cheese exactly as instructed.
- Refrigerate covered: Once assembled in the loaf pan, cover tightly with plastic wrap or foil to prevent drying out.
- Timing: Remove from the refrigerator 30 minutes before baking to bring it to room temperature. This ensures even cooking and a tender texture.
Cooking from Frozen
To accommodate busy schedules, freezing the assembled meatloaf works well:
- Wrap the loaf pan tightly with plastic wrap followed by aluminum foil.
- Freeze for up to 3 months for optimal taste and texture.
- To cook, thaw overnight in the refrigerator.
- Bake according to original instructions, confirming the internal temperature reaches 165°F (74°C) using a meat thermometer.
Storage After Cooking
- Cool completely before storing leftovers to prevent condensation and sogginess.
- Store leftovers covered in an airtight container in the refrigerator for up to 4 days.
- For longer freshness, freeze cooked meatloaf slices wrapped individually in plastic wrap and placed in a freezer-safe bag for up to 3 months.
| Storage Method | Temperature | Maximum Time | Notes |
|---|---|---|---|
| Make-ahead refrigerated | 35-40°F (2-4°C) | 24 hours | Cook immediately after prep |
| Assembled frozen | 0°F (-18°C) | 3 months | Thaw overnight before baking |
| Cooked refrigerated | 35-40°F (2-4°C) | 4 days | Store airtight |
| Cooked frozen | 0°F (-18°C) | 3 months | Wrap slices individually |
Reheating Instructions
- Preheat oven to 350°F (175°C).
- Place meatloaf slices in a baking dish, cover with foil to retain moisture.
- Bake for 20-25 minutes until heated through.
- Alternatively, microwave slices on medium power for 2-3 minutes, flipping halfway.
“Proper storage and reheating keep our Chicken Cordon Bleu Meatloaf flavorful, moist, and safe to enjoy as a convenient meal anytime.”
By following these make-ahead and storage guidelines, we maximize flavor retention, texture, and convenience without compromising our signature layers of melted ham and Swiss cheese inside this savory dish.
Conclusion
This Chicken Cordon Bleu Meatloaf brings a fresh and flavorful twist to a classic favorite. Its layers of tender chicken, smoky ham, and melted Swiss cheese create a satisfying and impressive meal that’s perfect for any occasion.
With simple prep and clear steps, it’s a recipe we can confidently add to our weeknight or special dinner rotation. Plus, the make-ahead and storage tips make it a convenient option without sacrificing taste.
Give this recipe a try and enjoy a delicious, crowd-pleasing dish that’s as comforting as it is unique.
Frequently Asked Questions
What makes Chicken Cordon Bleu Meatloaf different from traditional meatloaf?
Chicken Cordon Bleu Meatloaf combines ground chicken with layers of smoked ham and Swiss cheese inside, unlike traditional meatloaf. This creates a juicy, flavorful center with a melted cheese surprise, offering a unique twist on the classic dish.
What ingredients are needed for the Chicken Cordon Bleu Meatloaf?
You’ll need ground chicken, breadcrumbs, milk, eggs, onion, garlic, Dijon mustard, salt, pepper, dried herbs, thinly sliced smoked ham, Swiss cheese, ketchup, brown sugar, and Dijon mustard for the glaze.
How do I prepare the meatloaf mixture?
Soak breadcrumbs in milk, then gently mix with ground chicken, eggs, onion, garlic, mustard, seasoning, and herbs. Avoid overmixing to keep the meatloaf tender.
How is the filling layered in the meatloaf?
Spread half the chicken mixture in a loaf pan, add a layer of smoked ham and Swiss cheese, then top with the remaining chicken mixture to seal the filling inside.
What is the topping glaze made of?
The glaze combines ketchup, Dijon mustard, and brown sugar, brushed atop the meatloaf before baking for a sweet and tangy crust.
What temperature and time should I bake the meatloaf?
Bake at 350°F (175°C) until the internal temperature reaches 165°F (74°C), usually about 60-75 minutes depending on your oven.
Why should I let the meatloaf rest before slicing?
Resting for 10-15 minutes allows juices to redistribute and keeps the melted cheese inside, preventing it from oozing out upon slicing.
What are good side dishes to serve with this meatloaf?
Pair with garlic mashed potatoes, steamed asparagus, roasted Brussels sprouts, or Caesar salad for a balanced meal.
Can I make the meatloaf ahead of time?
Yes, you can assemble the meatloaf mixture up to 24 hours ahead and refrigerate, or freeze the assembled loaf for up to 3 months.
How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze individual slices. Reheat gently in the oven or microwave to maintain moisture.