Chicken Cordon Bleu Meatloaf

Name: Chicken Cordon Bleu Meatloaf
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Cuisine: American
Ingredients: 2 pounds ground chicken; 1 cup plain breadcrumbs; 2 large eggs; 1/2 cup milk; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 6 ounces sliced chicken ham; 6 ounces Swiss cheese, sliced; 1 tablespoon Dijon mustard; 1 tablespoon olive oil, for greasing pan

Recipe by Jordan Avery · Updated December 2025

Chicken Cake

There's something truly magical about tucking into a slice of Chicken Cordon Bleu Meatloaf-it's like a cozy hug from your favorite restaurant, right in your own kitchen. Home cooks adore this dish for its clever twist on classic flavors, making it a weeknight hero that feels indulgent without the fuss. Perfect for family dinners, potlucks, or even a special Sunday supper, this meatloaf delivers tender chicken, melty Swiss cheese, and savory ham in every bite. The golden crust and juicy interior make it irresistible, and the leftovers? Even better the next day.

What Makes This Recipe Special

The jelly-roll technique creates a stunning spiral of ham and cheese, ensuring every slice is a showstopper with balanced flavors in every bite.
Using ground chicken keeps the meatloaf lighter than traditional beef versions, while still delivering rich, satisfying taste thanks to the ham and cheese filling.
Dijon mustard brushed on top caramelizes slightly during baking, adding a tangy depth that cuts through the richness of the cheese and ham.
The loaf pan setup ensures even cooking and easy slicing, making this dish as practical as it is delicious.

⏱ 75 mins

American

Servings 370

Ingredients

2 poundsground chicken

1 cupplain breadcrumbs

2 largeeggs

1/2 cupmilk

1 teaspoongarlic powder

1 teaspoononion powder

1/2 teaspoonsalt

1/2 teaspoonblack pepper

6 ouncessliced chicken ham

6 ouncesSwiss cheese, sliced

1 tablespoonDijon mustard

1 tablespoonolive oil, for greasing pan

Nutrition

600 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat the oven to 375°F. Lightly grease a loaf pan with olive oil or line with parchment paper.

In a large bowl, mix ground chicken, breadcrumbs, eggs, milk, garlic powder, onion powder, salt, and black pepper until fully integrated.

Spread the chicken mixture on a sheet of wax or parchment paper, shaping into a rectangle about 1/2 inch thick.

Arrange sliced chicken ham evenly across the surface, then top with sliced Swiss cheese.

Starting from one short end, roll the chicken mixture jelly-roll style, using the paper for support. Seal the edges securely.

Place the rolled loaf seam-side down into the prepared pan.

Brush the top with Dijon mustard for added flavor, if desired.

Bake in the preheated oven for 50 to 60 minutes, or until an internal temperature of 165°F is achieved.

Allow to rest for 10 minutes before slicing to ensure cheese sets and slices hold together.

Essential Tips

Chill before slicing

After baking, let the meatloaf rest for the full 10 minutes. This allows the cheese to set and the juices to redistribute, preventing a messy slice. If you're in a hurry, a quick 5-minute chill in the fridge can help firm it up.

Use room-temperature ingredients

Bring the ground chicken and eggs to room temperature before mixing. This helps the meatloaf stay tender and cohesive, rather than dense or rubbery. Take the chicken out of the fridge 30 minutes before you start.

Press the filling firmly

When rolling the meatloaf, make sure the ham and cheese are pressed snugly into the chicken mixture. This prevents the filling from shifting or leaking during baking, ensuring a clean slice every time.

Don't skip the breadcrumbs

Breadcrumbs are essential for binding the chicken mixture and adding texture. If you're gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers-just ensure they're finely ground so the meatloaf doesn't crumble.

Check temperature early

Start checking the meatloaf's internal temperature at 45 minutes. Ground chicken can dry out quickly if overcooked, so pulling it at 165°F ensures it's safe and juicy. A meat thermometer is your best friend here.

Smart Swaps & Variations

Turkey Cordon Bleu Meatloaf Swap ground chicken for ground turkey to lighten the dish further. Use turkey ham and Gruyère cheese for a nuttier, more sophisticated flavor.

Spicy Cordon Bleu Meatloaf Add 1/2 teaspoon of smoked paprika and 1/4 teaspoon of cayenne pepper to the chicken mixture for a subtle kick. Serve with a creamy sriracha aioli on the side.

Low-Carb Cordon Bleu Meatloaf Replace breadcrumbs with almond flour or crushed pork rinds for a keto-friendly version. Use sugar-free ham and skip the Dijon mustard for a cleaner carb count.

Bacon-Wrapped Cordon Bleu Meatloaf Wrap the rolled meatloaf in strips of bacon before baking. The bacon crisps up beautifully and adds a smoky depth to the dish.

What to Serve With This

Creamy garlic mashed potatoes or roasted garlic parmesan potatoes to soak up the juices
A crisp green salad with a tangy Dijon vinaigrette to balance the richness
Steamed asparagus or roasted Brussels sprouts for a fresh, vibrant contrast
A cold glass of sparkling apple cider or a crisp white wine like Chardonnay

Storage & Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The meatloaf will keep its texture and flavor best when reheated properly.

Reheating

Reheat slices in a skillet over medium-low heat with a splash of water or broth to prevent drying. Alternatively, wrap slices in foil and warm in a 300°F oven for 10-15 minutes.

Expert Chef Tips

For extra flavor, blend 2 ounces of cream cheese into the chicken mixture before assembling. This adds richness and helps keep the meatloaf moist.
Use a serrated knife to slice the meatloaf-it'll give you cleaner cuts without squishing the filling. A gentle sawing motion works best.
If the top browns too quickly, tent the pan loosely with foil for the last 15 minutes of baking to prevent over-browning while the interior finishes cooking.

Equipment You’ll Need

9x5-inch loaf pan
Large mixing bowl
Sheet of wax or parchment paper
Meat thermometer
Pastry brush (for Dijon mustard)

Nutritional Benefits

Lower in saturated fat than beef meatloaf, thanks to the use of ground chicken and lean ham.
Provides high-quality protein from both the chicken and eggs, essential for muscle repair and satiety.
Swiss cheese adds calcium and vitamin B12, while ham contributes iron and zinc for immune support.
One serving (about 4 oz) clocks in around 300-350 calories, making it a balanced option for a hearty meal.

Reviews

No written reviews yet — be the first to cook this and share how it turned out!

Leave a Review

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well and is a leaner alternative. Just be sure to use a 93% lean blend or higher to avoid a dry meatloaf. Adjust cooking time slightly, as turkey cooks faster than chicken.

What's the best way to slice this meatloaf without it falling apart?

The key is to let it rest for the full 10 minutes after baking. This allows the cheese to set and the juices to redistribute. Use a serrated knife and a gentle sawing motion for clean slices. If it's still stubborn, chill it for 5 minutes first.

Can I make this ahead of time?

Yes! Assemble the meatloaf up to the point of baking, then cover tightly and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the cooking time and check the internal temperature.

How do I know when it's done without a meat thermometer?

Insert a knife or skewer into the center-if the juices run clear and the internal texture is firm (not jiggly), it's done. Alternatively, press the top lightly-it should spring back rather than leave an indentation.

Can I freeze Chicken Cordon Bleu Meatloaf?

Yes, freeze slices in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating. Freezing can slightly alter the texture, so it's best for soups or casseroles after thawing.

What's the best cheese to use for the filling?

Swiss cheese is traditional, but Gruyère or Emmental work beautifully for a nuttier, more complex flavor. Avoid pre-shredded cheese-it contains anti-caking agents that prevent proper melting.

Can I add other ingredients to the chicken mixture?

Feel free to mix in finely diced onions, bell peppers, or sautéed mushrooms for added texture and flavor. Just sauté them first to remove excess moisture so the meatloaf doesn't get soggy.

Why does my meatloaf sometimes come out dry?

Overcooking is the most common culprit. Ground chicken dries out quickly, so pull it at 165°F and let it rest. Using lean ground chicken or skipping the breadcrumbs can also contribute to dryness-opt for slightly fattier meat or add a beaten egg for moisture.