Chicken cordon bleu is a dish where chicken is stuffed with ham and cheese, coated in breadcrumbs and either fried or baked until it gets golden brown on the outside and the cheese melts on the inside! Yum! This meatloaf takes all of the flavours of chicken cordon bleu and places them in a meatloaf! The meatloaf is made with ground chicken with egg and breadcrumbs as binders, and it’s seasoned with onion, garlic, parmesan, Worcestershire sauce, and dijon dijon mustard. (I like to add shredded zucchini to help keep the meatloaf nice and moist.) The meat mixture is spread out and topped with deli sliced ham and swiss cheese before being rolled up and placed into a loaf pan. The loaf is topped with panko breadcrumbs and baked until the chicken is cooked, the cheese has melted and the breadcrumbs get golden brown and crispy!
The chicken cordon bleu meatloaf is amazing just like that but I like to kick it up a notch by serving it with a creamy dijon sauce! The sauce is a simple bechamel sauce with dijon mustard and parmesan mixed in and it’s simply divine on the meatloaf!
Chicken Cordon Bleu Meatloaf
A chicken cordon bleu inspired chicken meatloaf stuffed with layers of ham and melted swiss served with a creamy dijon mustards sauce!
ingredients
- 2 pounds ground chicken (or turkey)
- 1 small zucchini, shredded (optional)
- 1 small onion, grated
- 3 cloves garlic, grated/minced
- 2 eggs
- 1 cup breadcrumbs (gluten-free for gluten-free)
- 1/3 cup parmigiano reggiano (parmesan cheese), grated
- 1 tablespoon Worcestershire sauce (gluten-free for gluten-free)
- 1 tablespoon Dijon mustard
- 1 tablespoon parsley, chopped (or 1/2 tablespoon dried parsley)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 slices ham
- 6 slices swiss cheese
- 1/2 cup panko breadcrumbs (gluten-free for gluten-free)
- 1 tablespoon butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (gluten-free for gluten-free)
- 1 1/2 cups milk
- 1 teaspoon Worcestershire sauce (gluten-free for gluten-free)
- 2 tablespoons Dijon mustard
- 1 tablespoon grainy mustard
- 1/3 cup parmigiano reggiano (parmesan cheese), grated
For the meatloaf:
For the dijon sauce:
directions
- Mix the ground chicken, zucchini, onion, garlic, eggs, breadcrumbs, parmesan, Worcestershire sauce, Dijon mustard, parsley, salt and pepper and spread it out, on wax paper, into a 9×18 inch rectangle.
- Spread the ham and swiss slices over the top of the chicken, and roll into a log before placing it into a 9×5 inch loaf pan.
- Mix the panko breadcrumbs, melted butter, garlic powder and parsley, and sprinkle it over the meatloaf in the pan.
- Bake in a preheated 350F/180C oven until the chicken is cooked through, 165F, about 60 minutes. (Cover with foil for the first 40 minutes before removing to let the breadcrumbs get golden brown.)
- Let the meatloaf rest for 15 minutes, slice and enjoy topped with the dijon mustard sauce!
- Melt the butter in a medium saucepan, and let it start to froth.
- Sprinkle in the flour and cook for a minute.
- Add the milk, bring to a simmer, and simmer until the sauce thickens, about 3 minutes.
- Turn off the heat, mix in the Worcestershire sauce, mustards, and cheese, mix, and let the cheese melt into the sauce.
For the meatloaf:
For the dijon sauce:
Option: Instead of rolling everything, mix 1 cup of diced ham and 1 cup of diced swiss cheese to the meatloaf mixture and place it in the loaf pan to bake.
Option: Instead of rolling everything, pulse 1 cup of diced ham in the food processor, mix it in with the ground chicken, and add 1 cup of diced swiss cheese to the meatloaf mixture, and place it in the loaf pan to bake.
Hi! I’m planning to make your Chicken Cordon Bleu Meatloaf recipe, but I don’t have Swiss cheese on hand. What would you suggest as the best substitute? Any recommendations would be greatly appreciated. Thanks! – Alex
A mozzarella or provolone would be great! Enjoy!