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Chicken Cordon Bleu Meatloaf

Chicken Cordon Bleu Meatloaf

Fall in love with Chicken Cordon Bleu Meatloaf! This easy recipe combines juicy chicken, ham, and cheese for a comforting dish perfect for family dinners. Serve with a creamy Dijon sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g ground chicken
  • 1 cup breadcrumbs
  • 1 egg
  • 1/4 cup milk (60 ml)
  • 1/2 cup grated cheese (Emmental or Gruyère)
  • 6 slices turkey or chicken ham
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1 cup chicken broth (250 ml)
  • 1/2 cup sour cream (125 ml)
  • 1 tbsp Dijon mustard
  • 1/2 tsp cornstarch

Equipment

  • Loaf pan
  • Mixing bowls
  • Measuring cups and spoons
  • Saucepan
  • Whisk

Method
 

  1. Gather all your ingredients and mix the ground chicken, breadcrumbs, egg, milk, garlic powder, salt, and pepper in a large bowl.
  2. Grease a loaf pan lightly with oil or butter, and spread half of the chicken mixture evenly in the pan.
  3. Layer ham slices over the base layer, then sprinkle the grated cheese on top.
  4. Cover with the remaining chicken mixture and press gently to seal the edges.
  5. Bake in a preheated oven at 180°C (350°F) for 40-45 minutes until golden brown and cooked through.
  6. In a saucepan, heat chicken broth over medium heat, stirring in sour cream and Dijon mustard until smooth.
  7. Mix cornstarch with a splash of cold water to create a slurry and whisk it into the sauce.
  8. Cook the sauce for 2-3 minutes until thickened and adjust seasoning to taste.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Consider swapping ground chicken for turkey or beef if preferred. For a gluten-free option, use almond flour or gluten-free crackers instead of breadcrumbs. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat them with a bit of broth to maintain moisture. Don’t skip the resting time after baking; it helps retain moisture. Garnish with fresh parsley and serve with roasted vegetables or mashed potatoes for a delightful meal!
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