ll the flavor, none of the drama
You ever try making traditional Chicken Cordon Bleu on a weeknight?
I did. Once. It was a Tuesday, I was tired, and somewhere between pounding the chicken flat and trying to keep the ham and cheese from squirting out the sides, I just thought—why am I doing this to myself?
It was delicious, sure. But I had a toddler tugging on my leg and a dishwasher that was already full. So, that was the end of that.
But the flavor? That creamy, savory, slightly smoky combo of chicken, ham, and melty Swiss? Still craved it.
So I figured—why not make it easier? And friends, this Chicken Cordon Bleu Meatloaf is the answer. It’s everything I love about the classic, but in cozy meatloaf form. No pounding. No toothpicks. No cussing under your breath.
Just a warm, golden-crusted loaf full of cheesy, meaty joy.
Why You’ll Want to Make This Again (and Again)
-
It feels fancy but eats like comfort food
Perfect for Sunday dinner—or a Tuesday when you’re feeling a little extra. -
No special skills required
If you can roll up a cinnamon roll, you can do this. -
Cheese in the middle.
Need I say more? -
The sauce. Oh, the sauce.
Creamy, tangy, a little dreamy.
Here’s What You’ll Need (No Weird Stuff)
For the meatloaf:
-
2 lbs ground chicken (breast or thigh—use what you like)
-
½ a small yellow onion, finely chopped
-
3 cloves garlic, minced
-
1 egg, beaten
-
1 tbsp Dijon mustard (don’t skip this)
-
½ cup grated parmesan
-
2 tbsp chopped fresh parsley (or a pinch of dried)
-
1 tsp salt + ½ tsp black pepper
-
1 cup panko breadcrumbs, divided
-
6 slices Black Forest ham
-
6 slices Swiss cheese
-
2 tbsp melted butter
For the sauce:
-
2 tbsp butter
-
2 tbsp flour
-
1½ cups milk
-
2 tbsp Dijon mustard
Save This Recipe
We'll email this post to you, so you can come back to it later!
-
⅓ cup parmesan, grated
That’s it. No need to overthink it. The ingredients are simple, and the result tastes like you fussed a whole lot more than you did.
Let’s Make It Together
1. Preheat & Prep
Set your oven to 350°F and grease a loaf pan with butter or spray. Give it a little love. That’s your meatloaf’s home now.
2. Mix the base
In a big bowl, throw in the chicken, egg, onion, garlic, Dijon, parmesan, parsley, salt, pepper, and ¼ cup of the panko. Roll up your sleeves and mix it by hand. It’s the only way to really get everything blended without over-mashing.
Don’t overwork it—you’re making dinner, not cement.
3. Flatten and layer
On a piece of parchment or wax paper, press the mixture into a rough 8×12 rectangle. Doesn’t have to be perfect—this isn’t architectural chicken.
Layer on your ham, then the Swiss cheese. Try not to eat a slice while you’re doing this. (I fail every time.)
4. Roll it up
Using the paper, gently roll the whole thing up like a jelly roll. Tuck and nudge it as you go. Once it’s rolled, place it seam-side down in your greased pan. Remove the paper.
You’ll be amazed how good it already looks.
5. Crumb topping
Mix the remaining ¾ cup of panko with your melted butter and a pinch of salt. Sprinkle it right over the top. This is where the crunch comes in—don’t skip it.
6. Bake
Into the oven it goes. Bake for about 75 minutes (start checking around the 60-minute mark). You want that internal temp to hit 165°F.
Then take it out and let it rest for 10 minutes. Yes, really. It’s still cooking a bit, and it’ll slice better if you wait.
7. While It Rests: Make That Sauce
Melt the butter in a small saucepan. Whisk in the flour and let it cook for about a minute. Slowly whisk in the milk—don’t rush this part. Once it starts to thicken, stir in the Dijon and parmesan.
It’ll get creamy and smooth and start to smell ridiculously good.
Taste it. Add salt and pepper if needed. And maybe a whisper of nutmeg if you’re feeling festive.
Little Twists You Can Try
-
Use turkey – Pretty much a one-to-one swap if chicken’s not your thing.
-
Switch up the cheese – Gruyère if you’re fancy. Provolone for something milder.
-
Add spinach – A thin layer between the ham and cheese adds color and a little veggie bonus.
-
Top it differently – Mix in crushed Ritz crackers or a little garlic powder with the panko for extra flavor.
Leftovers? Lucky You.
Wrap slices up tight and pop ’em in the fridge. They’ll keep for a few days, and honestly? A cold slice with a little mustard on good bread is a top-tier lunch.
Reheat in the microwave or in the oven, covered with foil, until warmed through.
You can even freeze individual slices. Wrap them up like tiny gifts to your future self.
Wrapping It Up (Literally)
This Chicken Cordon Bleu Meatloaf is one of those recipes that makes people pause after the first bite and go, “Wait…this is meatloaf?” It’s comfort food dressed up just enough to feel special, without being fussy.
If you try it, let me know how it went! Did your kids love it? Did your picky cousin actually ask for seconds? Did you sneak two slices and call it dinner and dessert?
Leave a comment, send a message—I’m always here to talk meatloaf, ham, cheese, or whatever’s cooking in your kitchen.
Warm hugs and happy cooking,
Chicken Cordon Bleu Meatloaf
Ingredients
- 2 lbs ground chicken
- 0.5 small yellow onion finely diced
- 3 cloves garlic minced
- 1 large egg beaten
- 1 tbsp Dijon mustard
- 0.5 cup parmesan cheese finely grated
- 2 tbsp fresh parsley chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs divided
- 6 slices Black Forest ham
- 6 slices Swiss cheese
- 2 tbsp melted butter
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups milk
- 2 tbsp Dijon mustard
- 0.33 cup parmesan cheese finely grated
Instructions
- Preheat oven to 350°F and grease a loaf pan with butter or nonstick spray. Set aside.
- In a medium bowl, combine ground chicken, egg, onion, garlic, Dijon, parmesan, parsley, salt, pepper, and 1/4 cup of the breadcrumbs. Mix well by hand until fully combined.
- On a sheet of parchment or wax paper, flatten meat mixture into an 8x12-inch rectangle.
- Layer with ham slices, then top with Swiss cheese.
- Using the parchment paper to help, roll the mixture into a log starting from the short side.
- Transfer to prepared loaf pan seam-side down and remove parchment.
- Mix remaining breadcrumbs with melted butter and a pinch of salt. Sprinkle over meatloaf.
- Bake for about 75 minutes, or until internal temperature reaches 165°F. Start checking at 1 hour.
- While meatloaf rests, prepare the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
- Gradually whisk in milk. Cook, stirring constantly, until it begins to thicken, about 3 minutes.
- Whisk in Dijon mustard and parmesan cheese until melted. Season with salt and pepper to taste.
- Slice meatloaf and serve topped with warm sauce. Enjoy!
Notes
Nutrition