Chicken Cordon Bleu Meatloaf

This chicken cordon bleu meatloaf is a delicious twist on the classic dish, turning the flavors of crispy, cheesy chicken cordon bleu into a comforting baked meatloaf. It’s made with ground chicken, ham, and Swiss cheese, all baked together and topped with a creamy sauce. I like how it’s hearty, flavorful, and perfect for an easy weeknight dinner.

Why You’ll Love This Recipe

I enjoy this recipe because it combines the comfort of meatloaf with the elegance of chicken cordon bleu. The ham and cheese tucked inside give it a melty, savory surprise, and the sauce ties everything together. I like that it’s baked in one pan, which makes prep and cleanup simple, and it’s a great way to serve something special without the fuss of stuffing and breading chicken breasts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken

• Bread crumbs

• Egg

• Milk

• Dijon mustard

• Garlic powder

• Onion powder

• Salt and black pepper

• Ham slices

• Swiss cheese slices

• Butter

• All-purpose flour

• Chicken broth

• Heavy cream (or milk)

• Extra Dijon mustard (for the sauce)

Directions

1. I preheat my oven to 375°F (190°C) and lightly grease a loaf pan.

2. In a bowl, I mix ground chicken, bread crumbs, egg, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper until combined.

3. I press half the chicken mixture into the loaf pan.

4. I layer ham and Swiss cheese slices over the top.

5. I cover with the remaining chicken mixture, sealing the edges so the cheese stays inside.

6. I bake for 45–50 minutes, until the meatloaf is cooked through and reaches 165°F internally.

7. While it bakes, I make the sauce by melting butter in a saucepan, whisking in flour to form a roux, then slowly adding chicken broth and cream until thickened. I stir in Dijon mustard, salt, and pepper.

8. Once the meatloaf is done, I let it rest a few minutes before slicing and serving with the sauce poured on top.

Servings and timing

This recipe makes about 6 servings. It usually takes me 20 minutes to prepare and 50 minutes to bake, so it’s ready in just over an hour.

Variations

• I sometimes add shredded Parmesan cheese to the chicken mixture for extra flavor.

• For a smoky twist, I use smoked ham and smoked Swiss cheese.

• I’ve made it with turkey instead of chicken, and it works just as well.

• If I want a crunchy topping, I sprinkle breadcrumbs mixed with Parmesan on top before baking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 350°F until hot, or use the microwave for a quicker option. The sauce can be reheated gently on the stove, adding a splash of broth if it thickens too much.

FAQs

Can I use ground turkey instead of chicken?

Yes, I sometimes swap in ground turkey—it works just as well and tastes similar.

How do I keep the meatloaf from falling apart?

I make sure to use enough egg and breadcrumbs as binders and let the meatloaf rest before slicing.

Can I make this ahead of time?

Yes, I often assemble the meatloaf earlier in the day, cover it, and refrigerate until ready to bake.

What sides go best with chicken cordon bleu meatloaf?

I like serving it with mashed potatoes, roasted vegetables, or a simple salad.

Can I freeze this meatloaf?

Yes, I freeze it either baked or unbaked. If baked, I let it cool, slice it, and wrap the slices individually for easy reheating.

Conclusion

This chicken cordon bleu meatloaf is one of my favorite comfort food recipes because it’s cheesy, flavorful, and simple to make. I like that it gives me all the taste of the classic dish without the extra work of breading and frying. It’s hearty, family-friendly, and always a hit at the dinner table.