How to Make Chicken Cordon Bleu Meatloaf recipe
Need a quick chicken dinner upgrade? Chicken Cordon Bleu Meatloaf is rich, easy to make, and full of flavor. Discover the simple recipe now.
Ingredients
- 2 lbs ground chicken 85/15 blend for best texture
- 8 oz diced ham honey ham works beautifully
- 1½ cups shredded Swiss cheese Gruyère for premium flavor
- 1 large egg beaten
- ¾ cup panko breadcrumbs
- ½ cup whole milk
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tsp dried thyme
- Salt and black pepper to taste
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp butter melted
Instructions
Step 1: Prepare Your Workspace
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9 x 5-inch loaf pan. This ensures that your chicken cordon bleu comes out perfectly after baking.
Step 2: Sauté the Aromatics
- Heat a medium skillet over medium heat. Cook the diced onion for about 3-4 minutes until translucent. Cook the minced garlic for a further minute until it becomes aromatic. Allow to cool slightly.
Step 3: Create the Milk Mixture
- Mix the panko breadcrumbs and milk in a small bowl. To make it softer, let it sit for a few minutes. This step creates moisture and prevents a dense texture in the chicken cordon bleu.
Step 4: Combine Wet Ingredients
- In your large mixing bowl, combine ground chicken, beaten egg, cooled onion mixture, and the milk-breadcrumb mixture. Using a wooden spoon or your hands, carefully mix.
Step 5: Add the Star Ingredients
- Fold in diced ham, 1 cup of Swiss cheese (reserve ½ cup for topping), parsley, thyme, salt, and pepper. Mix just until combined – overmixing creates tough meatloaf.
Step 6: Shape and Top
- Shape the ingredients into an even loaf by transferring it to the loaf pan that has been prepared. Add the remaining Swiss cheese on top to produce a lovely melted layer.
Step 7: Bake to Perfection
- Bake for 45 minutes. Your chicken cordon bleu is done when internal temperature reaches 165°F.
Step 8: Glaze and Finish
- Mix Dijon mustard, honey, and melted butter for glaze. After brushing the meatloaf, bake it for a further 15 to 20 minutes, or until it is golden brown.
Step 9: Rest and Serve
- Let chicken cordon bleu rest for 10 minutes before slicing. This allows juices to redistribute for perfect slices.
Notes
Nutritional Information
Per Serving (1 slice, serves 6):- Calories: 420
- Protein: 28g
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 1g
- Sodium: 620mg
- Calcium: 220mg