Chicken Cordon Bleu Meatloaf (Print-Friendly Version)
Ground chicken wraps around sliced chicken ham and Swiss in this rolled meatloaf. Choose a pan that can hold the substantial loaf with room below the rim. Measure doneness in several chicken areas, since melted cheese alone is not a reliable reading.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Meat Base
01 -
2 pounds ground chicken
→ Binders and Seasonings
02 -
1 cup plain breadcrumbs
03 -
2 large eggs
04 -
1/2 cup milk
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Fillings
09 -
6 ounces sliced chicken ham
10 -
6 ounces Swiss cheese, sliced
→ Finishing Ingredients
11 -
1 tablespoon Dijon mustard
12 -
1 tablespoon olive oil, for greasing pan
# How to Make It:
01 -
Heat the oven to 375°F and grease a suitable deep loaf pan or rimmed baking tray.
02 -
Mix ground chicken, breadcrumbs, eggs, milk and measured seasonings until evenly combined.
03 -
Spread on parchment as a roughly half-inch-thick rectangle. Arrange cooked chicken ham and Swiss inside the edges.
04 -
Lift the parchment to help begin rolling.
05 -
Peel the paper away as the chicken rolls around the filling.
06 -
Seal the seam and ends thoroughly. Transfer seam-side down to the prepared pan with adequate headroom.
07 -
Brush the top with Dijon.
08 -
Bake about fifty to sixty minutes, continuing as needed until several thick chicken areas and the center reach 165°F.
09 -
Shield excessive surface browning if necessary. Rest ten minutes, then slice with a sharp knife.
# Extra Suggestions:
01 -
The mixture contains two pounds of chicken plus filling and binders.