🥖 Introduction:
If Chicken Cordon Bleu and Meatloaf had a glorious culinary lovechild, this would be it. Imagine juicy ground chicken, delicately seasoned, wrapped around layers of smoky ham and gooey Swiss cheese, baked to golden perfection and finished with a creamy Dijon sauce. This Chicken Cordon Bleu Meatloaf Extravaganza is a show-stopping centerpiece that’s easy enough for weeknights but elegant enough for guests.
Let’s get cooking.
🧂 Ingredients:
For the Meatloaf:
- 2 lbs ground chicken
- 1 cup panko breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
For the Filling:
- 6–8 slices deli ham (thin-cut, but not paper-thin)
- 6 slices Swiss cheese
For the Dijon Cream Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 2 tbsp Dijon mustard
- 1/4 cup grated Parmesan cheese (optional for extra richness)
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley, chopped
- Extra shredded Swiss for topping
🔪 Instructions & Methods:
1. Prepare the Meatloaf Base:
- Preheat oven to 375°F (190°C).
- In a small bowl, mix the panko with milk and let it soak for 5 minutes.
- In a large mixing bowl, combine ground chicken, soaked panko, eggs, onion, garlic, Dijon mustard, Worcestershire, salt, pepper, paprika, and thyme. Mix until just combined (do not overmix).
2. Assemble the Meatloaf:
- On a sheet of parchment paper or plastic wrap, flatten the meat mixture into a rectangle, about 9×12 inches.
- Lay the ham slices evenly over the surface, leaving a small border.
- Add a layer of Swiss cheese slices on top of the ham.
- Carefully roll the meatloaf like a jelly roll (use the parchment to help), sealing the edges and ends to keep the cheese inside.
- Transfer the rolled meatloaf seam-side down into a greased loaf pan or onto a parchment-lined baking sheet.
3. Bake:
- Bake for 50–60 minutes, or until internal temperature reaches 165°F (74°C).
- Optional: In the last 10 minutes of baking, sprinkle shredded Swiss on top and return to the oven to melt and brown slightly.
4. Make the Dijon Cream Sauce:
- While the meatloaf is baking, melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and bring to a simmer.
- Stir in Dijon mustard and Parmesan (if using), then season with salt and pepper to taste.
- Simmer until thickened, about 2–3 minutes.
5. Serve:
- Let the meatloaf rest for 5–10 minutes after baking.
- Slice thick and serve with a generous drizzle of Dijon cream sauce.
- Garnish with chopped parsley for a touch of freshness and color.
🍽️ Serving Suggestions:
- Serve alongside garlic mashed potatoes and steamed green beans for a classic pairing.
- For a lighter meal, pair it with a crisp salad and roasted asparagus.
đź’ˇ Tips & Variations:
- Cheese Swap: Try Gruyère, provolone, or mozzarella for a different flavor profile.
- Add Veggies: Finely chopped spinach or sautéed mushrooms can be mixed into the meat base for added nutrition.
- Make Ahead: Assemble the loaf the day before and refrigerate. Bake fresh the next day.
🎉 Final Thoughts:
This Chicken Cordon Bleu Meatloaf Extravaganza is rich, comforting, and bursting with flavor. It takes the nostalgia of meatloaf and levels it up with layers of melty cheese and savory ham — all hugged by a creamy Dijon sauce. Whether you’re feeding a crowd or just spoiling yourself, this dish is a guaranteed hit.