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Chicken Cordon Bleu Meatloaf

Chicken Cordon Bleu Meatloaf: Comfort Food Made Gourmet

This Chicken Cordon Bleu Meatloaf blends classic flavors into a gourmet dish that's juicy, cheesy, and family-friendly.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Chicken Use lean ground chicken for a healthier option.
  • 1 cup Breadcrumbs Panko yields a lighter texture.
  • 2 large Eggs Always use fresh eggs.
  • 1/2 cup Milk Adds moisture.
  • 1 medium Onion (finely diced) Substitute with onion powder if desired.
  • 2 cloves Garlic (minced) Adjust quantity to taste.
  • 2 tbsp Dijon Mustard Yellow mustard can be used as a substitute.
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Pepper Essential for seasoning.
  • 1 tsp Paprika Brings smokiness and color.
  • 2 tbsp Dried Parsley Fresh herbs can be used.
For the Filling
  • 8 slices Swiss Cheese (or alternative) Try provolone or mozzarella.
  • 8 slices Deli Ham Thinly sliced.
For the Topping (optional)
  • 1 cup Shredded Swiss Cheese Mix with cheddar for more flavor.
  • 1/4 cup Dijon-Mayo Blend Adds creamy texture.

Equipment

  • Loaf Pan
  • Mixing Bowl
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a standard loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine the ground chicken, breadcrumbs, milk, eggs, onion, garlic, Dijon mustard, salt, pepper, paprika, and parsley.
  3. Spread half of the chicken mixture into the bottom of the prepared loaf pan.
  4. Layer thin slices of deli ham over the chicken base, then add slices of Swiss cheese on top.
  5. Spread the remaining chicken mixture over the ham and cheese layers, sealing the edges well.
  6. Bake in the preheated oven for 45-55 minutes until the center reaches 165°F (74°C).
  7. For the optional topping, mix Dijon-mayo and shredded Swiss cheese and spread over the meatloaf during the last 5 minutes of baking.
  8. Let the meatloaf rest for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 130mgSodium: 850mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Avoid overmixing to keep the meatloaf tender. Allow the meatloaf to rest before slicing for best texture.

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