Chicken Cordon Bleu Meatloaf

This Chicken Cordon Bleu Meatloaf transforms a classic French dish into an easy weeknight meal that still delivers all the flavors you love. The combination of juicy ground chicken wrapped around ham and Swiss cheese creates those perfect flavor pockets in every slice.

I first created this recipe when hosting a dinner party where half my guests were intimidated by traditional Chicken Cordon Bleu. The meatloaf version was such a hit that even my culinary school trained brother in law asked for the recipe.

Ingredients

• Ground chicken provides a lighter alternative to beef while staying moist and flavorful throughout baking
• Mayonnaise keeps the meatloaf incredibly juicy and helps bind ingredients together
• Virginia chicken ham adds that authentic cordon bleu flavor with less sodium than traditional ham
• Swiss cheese creates perfect pockets of melty goodness throughout each slice
• Panko breadcrumbs create a delightfully crispy topping reminiscent of properly breaded cordon bleu
• Dijon mustard gives the sauce that classic French tanginess that pairs perfectly with the chicken
• Heavy cream enriches the sauce without making it overly rich or heavy

How To Make Chicken Cordon Bleu Meatloaf

Prepare the meat mixture

Combine ground chicken with egg mayonnaise breadcrumbs and seasonings in a large bowl. Use your hands to mix thoroughly but gently until just combined. Overmixing will make your meatloaf tough so stop once everything is evenly incorporated.

Layer the ingredients

Press half the chicken mixture into the bottom of a loaf pan creating an even layer. Arrange ham slices over the chicken leaving a small border around the edges. Place Swiss cheese slices on top of the ham. This creates the perfect melty middle that defines Cordon Bleu.

Complete the loaf

Add remaining chicken mixture on top carefully spreading to fully enclose the ham and cheese. Press gently to eliminate air pockets and create a sealed loaf. The top should be smooth and slightly domed for even cooking.

Initial baking

Place loaf in preheated oven and bake for 25 minutes until meatloaf begins to firm up. The internal temperature should reach about 145°F at this point but will continue cooking.

Add crispy topping

Sprinkle panko breadcrumbs evenly across the top of the partially cooked meatloaf. This creates the crispy exterior reminiscent of traditional breaded Cordon Bleu. Return to oven for final baking.

Final baking

Bake for additional 15 minutes until breadcrumbs are golden brown and internal temperature reaches 165°F. The top will be beautifully crisp while the inside remains juicy.

Prepare the sauce

While meatloaf finishes baking melt butter in saucepan and whisk in flour creating a roux. Cook for 1 minute then gradually whisk in milk and cream. Add Worcestershire Dijon and seasonings simmering until thickened. Finish with Parmesan and nutmeg.

Rest and serve

Allow meatloaf to rest for 10 minutes before slicing. This crucial step allows juices to redistribute throughout the meat. Slice into thick portions and serve with warm Dijon parmesan sauce.

The Dijon parmesan sauce is truly the unsung hero of this recipe. My husband initially thought it was unnecessary until he tried it and now requests extra sauce every time. The slight tang from the Dijon cuts through the richness perfectly and brings everything together.

Make Ahead Options

This meatloaf actually improves with time making it perfect for meal planning. You can prepare the entire loaf up to the baking stage cover tightly and refrigerate for up to 24 hours before baking. Just add about 10 minutes to the cooking time when baking from cold. The sauce can also be made ahead and gently reheated with a splash of milk to thin if needed.

Troubleshooting Tips

If your meatloaf seems too wet add a few more breadcrumbs to the mixture. Ground chicken can vary in moisture content depending on the brand and packaging. Conversely if the mixture seems dry add a tablespoon of milk or an extra dollop of mayonnaise. For the cleanest slices let the meatloaf cool for 15 minutes before cutting with a sharp knife that you wipe clean between slices.

Serving Suggestions

This Chicken Cordon Bleu Meatloaf pairs beautifully with roasted asparagus or green beans for a complete meal. For a true bistro experience serve with a simple green salad dressed with Dijon vinaigrette and a side of buttered egg noodles that can soak up extra sauce. A light dry white wine like Pinot Grigio or unoaked Chardonnay complements the dish perfectly.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works excellently as a substitute for ground chicken in this dish. The flavor profile is similar, and it will still give you that delicious, moist texture when baked. Just ensure you're using turkey with enough fat content so it doesn't dry out.

→ How do I prevent the cheese from leaking out during baking?

To prevent cheese from leaking, make sure your bottom and top chicken layers are properly sealed around the edges. Press firmly when adding the top layer of meat mixture, and consider creating a slight indentation in the bottom layer before adding ham and cheese, keeping fillings away from the edges.

→ Can I make this ahead of time?

Yes, you can assemble the meatloaf a day ahead and refrigerate it covered. When ready to cook, allow it to come to room temperature for about 30 minutes before baking. The gravy is best made fresh just before serving.

→ What sides pair well with this dish?

This meatloaf pairs wonderfully with roasted vegetables, mashed potatoes, steamed asparagus, or a fresh green salad. The creamy gravy also complements buttered noodles or rice pilaf beautifully.

→ Can I freeze leftovers?

Yes, leftovers freeze well for up to 3 months. Slice the cooled meatloaf, wrap individual portions in plastic wrap and then foil, and freeze. Thaw overnight in the refrigerator and reheat gently in the microwave or oven. The gravy can be frozen separately in an airtight container.

→ How do I know when the meatloaf is fully cooked?

The meatloaf is fully cooked when it reaches an internal temperature of 165°F (74°C) measured with a meat thermometer. The top should be golden brown and the panko topping crisp.