Chicken Cordon Bleu Meatloaf

Prepare to be amaChicken Cordon Bleu Meatloaftakes tender ground chicken, infuse

Ingredients:

For the Chicken Meatloaf:

• 1 pound (450g) lean ground chicken
• 1 cup plain breadcrumbs (Panko breadcrumbs for extra texture)
• ½ cup grated Parmesan cheese
• ¼ cup fresh parsley, finely chopped (plus more for garnish, optional)
• ½ cup milk (whole milk or 2% recommended)
• 1 large egg, lightly beaten
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper

For the Ham & Cheese Filling:

• 6 slices thinly sliced ​​deli ham (eg, Black Forest, honey, or smoked ham)
• 6 slice

For the Glaze:

• ½ cup ketchup
• 2 tablespoons light brown sugar, packed
• 1 tablespoon Dijon mustard

Step-by-Step Instructions:

1. Preheat Oven and Prepare Baking Dish:
   • Preheat your oven to 375°F (190°C).
   • Lightly gre
2. Prepare the Meatloaf Mixture:
   • In a large mixing bowl, combine the ground chicken, breadcrumb
   • Using your hands (or a spoon), gently mix all the ingredients u
3. Assemble the Meatloaf:
   • Lay out a
   • Carefully spread the prepared meatloaf mixture evenly into a large rectangle, approximately 10×12 inches and about ½-inch thick.
   • Arrange the 6 slices of ham evenly over the entire surface of the
   • Next, lay the 6 slices of Swiss cheese evenly over the ham.
4. Roll and Shape the Meatloaf:
   • Starting from one of the
   • Pinch the ends and the seam to seal the loaf.
   • Carefully transfer the rolled meatloaf, seam-side down, into y
5. Prepare the Glaze:
   • In a small bowl, whisk together the ketchup, packed light brown sugar, and Dijon mustard until well combined and smooth.
   • Spread this glaze mixture evenly over the top of the rolled me
6. Bake the Meatloaf:
   • Place the baking dish or sheet with the meatloaf into the preheated oven.
   • Bake for 45-50 minutes, or until the internal temperature of the thickest part of the meatloaf reaches 165°F (74°C) using an instant-read thermometer. The gla
   • Once cooked, remove the meatloaf from the oven and let it rest for a
7. Slice and Serve:
   • Carefully slice the remaining meatloaf into thick pieces, revealing the beautiful ham and cheese swirl inside.
   • Serve warm with your

Tips, Variations, and Storage:

• Breadcrumbs:Panko breadcrumbs will give a lighter, airier texture to the meatloaf. If using fresh breadcrumbs, you might need slightly less milk
• Cheese OptionsWhile Swiss is traditional for Cordon Bleu, y
• Ham Options:Use your favorite type of thin-sliced ​​deli
• Herb Freshness:For an even brighter flavor, use 1-2 tablespoons of fres
• Garlic:F
• Glaze Alternatives:If you prefer a less sweet glaze, reduce the brown sugar or omit it and add a splash of Worcestershire sauce to the ketchup and Dijon.
• Doneness:Always rely on an internal temperature of 165°F (74°C) for ground chicken.
• Storage:Leftover Chicken Cordon Bleu Meatloaf can
• Reheating:Reheat slices in the microwave or a low oven (co

Pairings:

• Potatoes:Creamy m
• Vegetables:Steamed green bea
• Salad:A crisp, fresh green salad with a bright vinaigrette would cut through the richness of the cheese and ham.
• Wine:A medium-bodied white wine like a Chardonnay (oaked or unoak

Quick Info:

• Prep Time:20 minutes
• Cook Time:45-50 minutes
• Total Time:Approximately 1 hour 15 minutes
• Servings:6-8 slices
• Kitchen:American/European-insp
• Effort Level:Medium (rolling requires a bit of car