A Chicken Cordon Bleu Meatloaf is an awesome twist on the classic dish, combining the savory flavors of chicken, ham, and Swiss cheese all wrapped up in a hearty meatloaf. It’s like a comfort food mash-up that delivers all the deliciousness with a bit of a fun, creative spin. Here’s a tasty recipe you can try!
Chicken Cordon Bleu Meatloaf
Ingredients:
For the Meatloaf:
- 1 lb ground chicken (or turkey)
- 1/2 lb ground pork (optional, but adds moisture)
- 1 large egg
- 1/2 cup breadcrumbs (use panko for extra crunch)
- 1/4 cup milk (or any plant-based milk if you prefer)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Filling:
- 6 slices of deli ham (or you can use prosciutto for extra flavor)
- 1 1/2 cups shredded Swiss cheese (or Gruyère for a sharper flavor)
For the Glaze:
- 1/4 cup Dijon mustard
- 1/4 cup honey (or maple syrup for a more savory-sweet glaze)
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions:
1. Prepare the Meatloaf Mixture:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine ground chicken, ground pork (if using), breadcrumbs, egg, milk, Parmesan cheese, garlic powder, onion powder, thyme, salt, and pepper. Mix everything together until just combined. Don’t overmix, or your meatloaf could turn out tough.
2. Shape the Meatloaf:
- On a large piece of wax paper or plastic wrap, spread out the meat mixture into a large rectangle (about 12” x 8”). This will make it easier to roll up later.
- Lay the slices of ham evenly over the surface, covering the meat entirely.
- Sprinkle the shredded Swiss cheese evenly over the ham.
3. Roll It Up:
- Carefully lift the edges of the meat mixture and start rolling it up, tucking in the sides as you go to keep everything tightly wrapped.
- Once rolled, place the meatloaf seam-side down on a parchment-lined baking sheet or in a greased loaf pan.
4. Make the Glaze:
- In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth.
- Brush a generous amount of the glaze over the top of the meatloaf, reserving some to serve on the side.
5. Bake:
- Place the meatloaf in the oven and bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C).
- Halfway through baking, brush more glaze over the top of the meatloaf to keep it moist and add flavor.
6. Rest and Serve:
- Let the meatloaf rest for 10 minutes after removing it from the oven. This helps the juices redistribute and makes slicing easier.
- Slice and serve with extra glaze on the side!
Tips:
- For a crispy crust: Use a bit of oil on the outside of the meatloaf before baking or broil it for the last 2-3 minutes of cooking for a golden, crispy top.
- Make ahead: You can prepare the meatloaf up to the rolling step, wrap it in plastic wrap, and refrigerate it for up to a day before baking.
- Add veggies: Throw in some finely chopped spinach or bell peppers for a veggie boost inside the meatloaf!
Serving Suggestions:
- Serve this with mashed potatoes, a side of roasted vegetables, or a simple green salad to balance the richness of the meatloaf. The sweet and tangy glaze pairs beautifully with everything!
What do you think? Would this be something you’d try for dinner, or is it a little out-of-the-box for your tastes?