This chicken cordon bleu meatloaf takes everything people love about the classic stuffed chicken dish and bakes it into an easy family loaf. Juicy ground chicken surrounds a melty middle layer of ham, Swiss cheese and Dijon mustard, so every slice comes with that cheesy cordon bleu center, and there is no pounding or rolling involved.
Quick answer: Mix ground chicken with breadcrumbs, milk, egg, onion, garlic, salt and pepper. Press half into a greased loaf pan, layer ham, Swiss cheese and Dijon, seal with the remaining mixture and bake at 350°F for about 55 minutes, until it reaches 165°F. Rest 10 minutes, then slice and garnish with parsley.
Because this is poultry, always check the center with a thermometer. The USDA safe temperature chart calls for 165°F for ground chicken. Looking for more weeknight ideas? Browse all our chicken recipes.
Storing Leftover Chicken Cordon Bleu Meatloaf
Wrap leftovers tightly and refrigerate for up to 3 days. Cold slices make a great sandwich with a little extra Dijon, or warm them gently, covered, in a 325°F oven until hot in the center.
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Ingredients for Chicken Cordon Bleu Meatloaf
- 1 1/2 lbs ground chicken
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 large egg, beaten
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices ham, thinly sliced
- 4 slices Swiss cheese
- 1/4 cup Dijon mustard
- 1/4 cup fresh parsley, chopped (for garnish)
How to Make Chicken Cordon Bleu Meatloaf
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together ground chicken, breadcrumbs, milk, egg, onion, garlic, salt, and pepper.
- Press half of the meat mixture into the bottom of a greased loaf pan.
- Layer the slices of ham and Swiss cheese on top of the meat mixture, leaving a small margin at the edges to prevent leaking.
- Spread the Dijon mustard over the cheese.
- Cover with the remaining meat mixture, sealing the edges to enclose the filling.
- Bake in the preheated oven for about 55 minutes, or until the meatloaf is cooked through and the internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before slicing. Garnish with chopped parsley before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
