Chicken Cordon Bleu Meatloaf Recipe

Okay, so you know how chicken cordon bleu is sooo good, right? But guess what? I found a way to turn it into a meatloaf — and oh my gosh, it’s amazing!

It’s like all the cheesy, hammy, chicken goodness baked into one big, cozy loaf. I tried it last week, and my whole family loved it. If you like easy dinners that feel fancy, this is for you!

Plus, it’s super simple. You just mix, layer, and bake — done! And when you cut into it and see all that melted cheese? Yum!

So, wanna know how to make it? Let me show you step by step. Trust me, you’ll wanna make this tonight!

Why You’ll Love This Recipe

• All-in-One Comfort Food: Classic flavors of Chicken Cordon Bleu—chicken, ham, Swiss cheese—baked together in a tender meatloaf.
• Perfect for Family Dinner: Hearty and filling, this meatloaf is great for weeknight meals or special gatherings.
• Simple Ingredients, Big Flavor: No hard-to-find ingredients. Just pantry staples and a few fridge favorites come together beautifully.
• Kid-Friendly: The cheesy center and savory ham make it a hit with kids, and the texture is soft and easy to eat.
• Leftovers for Days: Makes great leftovers—perfect for sandwiches or quick reheats.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Total Time: About 1 hour 15 minutes

Servings:

• This recipe makes one full-size meatloaf, serving 6-8 people. Great for a family meal or meal prep.

Difficulty:

• Beginner-friendly. If you’ve never made meatloaf before, this is an easy recipe to follow.

Required Kitchen Tools

To create this juicy and cheesy Chicken Cordon Bleu Meatloaf, here’s what you’ll need:

• Large Mixing Bowl: For combining the meat mixture.
• Loaf Pan or Baking Sheet: Standard loaf pan (9×5 inch) or freeform on a baking sheet.
• Sharp Knife and Cutting Board: To dice onions, garlic, and slice cheese and ham.
• Skillet (Optional): For pre-softening onions and garlic.
• Measuring Cups and Spoons: For accurate ingredient portions.
• Parchment Paper (Optional): For easy cleanup if using a baking sheet.
• Basting Brush: To brush butter on top for a golden finish.
• Meat Thermometer (Recommended): To ensure the loaf is cooked through to a safe temperature (165°F for chicken).

Ingredients for Chicken Cordon Bleu Meatloaf

Here’s everything you’ll need to bring this dish together. (Exact measurements will be listed in the Recipe Card at the end.)

For the Meatloaf:

• Ground Chicken: Lean and mild, a perfect base that holds other flavors.
• Yellow Onion: Adds moisture and flavor to the meatloaf.
• Garlic: For a savory depth that complements the chicken.
• Egg: Helps bind everything together.
• Dijon Mustard: Adds a tangy note that cuts through the richness.
• Parmesan Cheese: Adds umami and a slight nutty flavor.
• Fresh Parsley: Brightens the flavor profile.
• Salt and Black Pepper: Basic seasonings to highlight all ingredients.
• Panko Breadcrumbs: Keeps the meatloaf light and helps absorb moisture.
• Black Forest Ham (or similar smoked ham): Layered inside for that classic Cordon Bleu touch.
• Swiss Cheese (sliced): Melted cheese layer in the middle for creamy texture.
• Melted Butter: Brushed on top to help create a golden crust.

For the Creamy Dijon Sauce:

• Butter: The base for the roux.
• All-Purpose Flour: Thickens the sauce.
• Milk: For a creamy consistency.
• Dijon Mustard: Adds signature tang and sharpness.
• Parmesan Cheese: Gives richness and saltiness.
• Salt and Black Pepper: To balance and finish the sauce.

Variations for Chicken Cordon Bleu Meatloaf

• Use Turkey Instead of Chicken: Ground turkey works just as well if you prefer a slightly different flavor or if that’s what you have on hand.
• Add a Cheese Blend: Mix Swiss with mozzarella or Gruyère for a creamier, meltier center.
• Low-Carb Option: Swap out the panko breadcrumbs for almond flour or crushed pork rinds if you’re watching carbs.
• Gluten-Free Option: Use gluten-free breadcrumbs in place of panko to make this recipe gluten-free.
• Make Mini Loaves: Divide the mixture into muffin tins to make individual portions—perfect for meal prep or lunch boxes.
• Herb Swap: Use fresh thyme or chives in place of parsley for a different herbal note.
• Spicy Kick: Add a pinch of cayenne pepper or a bit of hot sauce to the meat mixture for a little heat.

How to Make Chicken Cordon Bleu Meatloaf — Step-by-Step Instructions

1. Prepare the Filling Ingredients

• Dice the onion and mince the garlic finely. You can sauté them in a skillet with a bit of butter or oil for 3-4 minutes until soft and translucent (optional but adds extra flavor). Let them cool slightly before adding to the mix.
• Slice the ham and Swiss cheese into pieces that will fit easily in the center layer of the meatloaf.

2. Mix the Meatloaf Base

• In a large mixing bowl, combine the ground chicken, egg, Dijon mustard, Parmesan cheese, parsley, salt, pepper, and panko breadcrumbs.
• Add the cooled onion and garlic.
• Mix everything together gently using clean hands or a fork. Be careful not to overmix—just until combined, so the meat stays tender.

3. Assemble the Meatloaf

• Divide the meat mixture into two equal parts.
• Press half of the meat mixture into the bottom of your loaf pan (or form a base if using a baking sheet lined with parchment).
• Layer the ham slices evenly on top of the meat.
• Add a layer of Swiss cheese slices over the ham.
• Top with the remaining half of the meat mixture, sealing the edges to encase the ham and cheese fully. Smooth the top with your hands or a spatula.

4. Brush with Butter

• Brush melted butter over the top of the loaf to give it a beautiful golden color as it bakes.

5. Bake the Meatloaf

• Preheat your oven to 375°F (190°C).
• Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165°F (74°C) in the center.
• If the top starts to brown too quickly, you can loosely cover it with foil during the last 10-15 minutes of baking.

6. Rest and Slice

• Once baked, let the meatloaf rest for 10 minutes before slicing. This helps keep it juicy and makes slicing easier.

7. Prepare the Creamy Dijon Sauce (While Meatloaf Rests)

• In a small saucepan, melt butter over medium heat.
• Whisk in the flour and cook for 1 minute to create a roux.
• Gradually add milk, whisking constantly to prevent lumps.
• Cook for 3-5 minutes until the sauce begins to thicken.
• Stir in Dijon mustard, Parmesan cheese, salt, and pepper.
• Simmer for another 2 minutes until smooth and creamy.
• Taste and adjust seasoning as needed.

Serving and Presentation

How to Serve Chicken Cordon Bleu Meatloaf

This meatloaf is a complete showstopper when sliced, revealing layers of melted cheese and ham inside juicy chicken. Here are some simple and delicious ways to serve it:

• With the Dijon Cream Sauce: Drizzle the warm, creamy Dijon sauce generously over each slice—this is a must for the full Chicken Cordon Bleu experience.
• Pair with Vegetables: Serve alongside steamed green beans, roasted asparagus, sautéed spinach, or a fresh garden salad for a balanced meal.
• Add a Carb Side: Mashed potatoes, buttered noodles, or roasted potatoes are great choices to soak up extra sauce.
• Crusty Bread or Dinner Rolls: To scoop up that leftover sauce and round out the meal.

Plating Tip:

Slice carefully using a sharp knife to keep those beautiful layers intact. Spoon some extra sauce over each piece just before serving for a polished look.

Storing Chicken Cordon Bleu Meatloaf

Refrigerator:

• Let the meatloaf cool completely before storing.
• Wrap tightly in foil or place in an airtight container.
• Store for up to 3-4 days in the refrigerator.

Freezer:

• To freeze, wrap the fully cooled meatloaf (whole or sliced) in plastic wrap and then foil for extra protection.
• Store in a freezer-safe bag or container for up to 2 months.
• Tip: If freezing in slices, separate slices with parchment paper for easy removal.

Reheating:

• Reheat slices gently in the microwave with a splash of water to maintain moisture.
• For oven reheating, cover with foil and warm at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Warm the Dijon cream sauce separately on the stovetop over low heat, adding a little milk if it thickens too much when stored.

Tips and Tricks for Success

• Do Not Overmix: Mixing the chicken mixture too much can lead to a dense, tough meatloaf. Mix gently, just until combined.
• Use a Meat Thermometer: Ensures the loaf is fully cooked and juicy. Internal temp should reach 165°F (74°C).
• Cheese Placement: Layer the Swiss cheese evenly and leave a slight border to prevent cheese from leaking out too much during baking.
• Rest Before Slicing: Let the meatloaf sit for 10 minutes out of the oven before slicing—this helps juices redistribute and makes slicing easier.
• Customize Your Cheese: For a different flavor, substitute Swiss with provolone, mozzarella, or even pepper jack if you want a little spice.
• Panko for Texture: Stick with panko breadcrumbs if you can—these keep the loaf light and not too dense.
• Butter on Top: Brushing butter before baking helps create a beautifully browned, flavorful crust.

Nutrition

Here’s an approximate nutrition breakdown per serving (based on 8 servings):

Nutrient	Amount per Serving
Calories	370 kcal
Protein	32 g
Carbohydrates	9 g
Fat	22 g
Saturated Fat	10 g
Cholesterol	135 mg
Sodium	680 mg
Fiber	0.5 g
Sugar	2 g
Calcium	180 mg
Iron	1.5 mg

Note: These values are estimates and may vary based on exact ingredients used.

Chicken Cordon Bleu Meatloaf FAQs

Can I use ground turkey instead of chicken?

Yes! Ground turkey is a great substitute and works perfectly in this recipe.

Can I make this meatloaf ahead of time?

Absolutely. You can assemble the meatloaf a day ahead, cover it tightly, and refrigerate. Bake fresh when ready to serve.

How do I keep the meatloaf from falling apart?

Make sure to include the egg and breadcrumbs—these bind the meat together. Also, let the loaf rest before slicing to hold its shape.

What cheese is best if I don’t like Swiss?

Provolone, mozzarella, or Gouda would be great substitutes.

Can I freeze this meatloaf?

Yes, both baked and unbaked versions freeze well. Wrap tightly and freeze for up to 2 months.

Conclusion

Chicken Cordon Bleu Meatloaf takes everything we love about the traditional dish—savory ham, melted Swiss cheese, and tender chicken—and turns it into a cozy, sliceable dinner that’s simple enough for weeknights but special enough for guests. Serve it up with a creamy Dijon sauce and your favorite sides for a meal that’s comforting, hearty, and totally satisfying.