Chicken Cordon Bleu–Style Meatloaf
A delicious twist on classic meatloaf, inspired by Chicken Cordon Bleu—juicy ground chicken stuffed with ham and melted cheese, baked to perfection.
Ingredients
- 2.2 lb (1000 g) ground chicken
- 7 oz (200 g) cooked ham, chopped or sliced
- 7 oz (200 g) melting cheese (Emmental or Gruyère), sliced or shredded
- 10 oz (300 g) yellow onions, finely chopped
- 2 large eggs
- 1 cup breadcrumbs
- ½ cup milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley or Italian seasoning
- Optional: 1 tablespoon Dijon mustard (for extra flavor)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
- Cook the onions
Heat olive oil in a pan over medium heat. Sauté the chopped onions until soft and lightly golden. Let cool slightly. - Prepare the chicken mixture
In a large bowl, combine ground chicken, eggs, breadcrumbs, milk, cooked onions, salt, pepper, garlic powder, paprika, and parsley. Mix gently until just combined. - Assemble the meatloaf
- Press half of the chicken mixture into the loaf pan.
- Layer the ham evenly on top.
- Add the cheese layer.
- Cover with the remaining chicken mixture and press gently to seal.
- Bake
Bake uncovered for 50–60 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C). - Rest and serve
Let the meatloaf rest for 10 minutes before slicing to keep it juicy.
Serving Suggestions
- Serve with mashed potatoes, roasted vegetables, or a fresh green salad
- Drizzle with a light cream sauce or Dijon if desired
