This twist on a classic French favorite is everything you didn’t know your weeknight dinners were missing. Think juicy ground chicken meatloaf stuffed with smoky ham and melty Swiss cheese, all topped with a creamy Dijon-Parmesan sauce that’s honestly good enough to eat by the spoonful. It’s fancy-feeling but totally approachable.

Why You’ll Love This Recipe?

Oh my goodness—where do I even start? This meatloaf is basically comfort food with a chic little makeover. You’ve got all the creamy, cheesy, ham-and-chicken vibes of Chicken Cordon Bleu, but made so much simpler by turning it into a loaf. No rolling or pan-frying—just layer it, bake it, and let the oven do the work. It’s perfect for feeding a crowd or just making a cozy dinner that gives you amazing leftovers for lunch the next day.

Ingredients

Here’s what you’ll need to get started (don’t worry, you’ll find the full ingredient list and measurements down below):

Ground chicken (it keeps everything juicy and lean)
Garlic and onion for flavor
Dijon mustard for that signature cordon bleu tang
Parmesan cheese (yes, in the meatloaf and the sauce!)
Panko breadcrumbs to hold it all together
Black Forest ham and Swiss cheese for that classic combo
And of course, butter and flour for the creamy Dijon sauce

Directions

Step 1: Mix the Meatloaf Base

Step 2: Shape and Fill the Loaf

Step 3: Add the Crunchy Topping

Step 4: Bake It

Step 5: Make the Sauce

Expert Tips and Tricks

Use a thermometer if you’re unsure—165°F in the center means it’s perfectly cooked
Let it rest after baking so the cheese doesn’t ooze out everywhere when you slice it
Don’t skip the sauce! It takes things to a whole new level
If you don’t have parchment paper, a well-greased pan works just fine

Recipe Variations and Possible Substitutions

Swap the ground chicken for ground turkey if that’s what you have on hand
Not a fan of Swiss? Try provolone or mozzarella for a milder twist
You can use cooked deli ham, but prosciutto works beautifully too
Add a dash of smoked paprika or cayenne to the sauce if you want a little kick

Serving and Pairing Suggestions

This meatloaf is amazing served with buttery mashed potatoes or even roasted garlic cauliflower mash if you’re going low-carb. Add in some roasted green beans or a crisp salad on the side for a fresh balance. A glass of chilled Chardonnay or even a sparkling apple cider totally brings the meal together.

Storage and Reheating Tips

Leftovers? You’re in luck. This keeps so well! Store slices in an airtight container in the fridge for up to 4 days. Reheat in the microwave or pop it into a 325°F oven, covered with foil, until warmed through. The sauce can be stored separately and gently reheated on the stovetop with a splash of milk if needed.

FAQs

Can I freeze this meatloaf?
Totally! Just wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge and reheat in the oven.

Can I make it ahead of time?
Yes! Assemble the loaf and keep it in the fridge (unbaked) for up to 24 hours. When ready, bake as directed.

What if I don’t eat pork?
You can use turkey or chicken deli slices instead of ham—still delicious!

Is this recipe gluten-free?
Not as-is, but you can easily make it gluten-free by using GF breadcrumbs and flour.

Conclusion

If you’ve been craving something cozy, cheesy, and just a little extra, this Chicken Cordon Bleu Meatloaf has your name all over it. It’s easy enough for a weeknight but impressive enough for guests—and once you taste that creamy Dijon sauce, there’s no going back. Trust me, this is one recipe you’ll come back to again and again.

Chicken Cordon Bleu Meatloaf

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Author: Emily
Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins
Yield: 8 servings
Category: Main course
Method: Baking
Cuisine: American

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Description

This Chicken Cordon Bleu Meatloaf is a delightful twist on the classic dish. Tender ground chicken is combined with ham and Swiss cheese, then baked to perfection and topped with a creamy Dijon sauce. Ideal for a comforting dinner or as an impressive appetizer.

Instructions

Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray. Set aside.
Prepare Meatloaf Mixture:
In a medium bowl, combine the ground chicken, beaten egg, diced onion, minced garlic, Dijon mustard, grated parmesan cheese, chopped parsley, salt, pepper, and 1/4 cup of the panko breadcrumbs. Mix until well combined.
Assemble Meatloaf:
On a piece of parchment paper, press the chicken mixture into a rectangle about 10×12 inches. Lay the slices of ham over the chicken mixture, then place the slices of Swiss cheese on top of the ham.
Roll Meatloaf:
Carefully roll the meatloaf from one short end to the other, using the parchment paper to help. Seal the edges and place the rolled meatloaf seam-side down in the prepared loaf pan.
Add Topping:
Brush the top of the meatloaf with the melted butter and sprinkle with the remaining 3/4 cup of panko breadcrumbs.
Bake:
Bake in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (74°C).
Prepare Sauce:
While the meatloaf is baking, melt the butter for the sauce in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly. Stir in the Dijon mustard and grated parmesan cheese. Cook until the sauce thickens, about 5 minutes.
Serve:
Once the meatloaf is done, let it rest for 10 minutes before slicing. Serve with the creamy Dijon sauce drizzled over the top.

Notes

Make-Ahead: Prepare the meatloaf up to the baking step, cover, and refrigerate for up to 24 hours before baking.
Freezing: Freeze the unbaked meatloaf for up to 3 months. Thaw overnight in the refrigerator before baking.

Serving Suggestions: Serve with mashed potatoes or a green vegetable for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 40g
Cholesterol: 150mg