Ingredients (Serves 4–6):
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1 lb (450 g) ground chicken
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4 slices of cooked ham, chopped or cut into small pieces
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4 slices Swiss cheese (or Gruyère), cut into small pieces
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/2 cup breadcrumbs
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1/4 cup milk
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1 egg
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1 tsp Dijon mustard (optional)
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika (optional)
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2 tbsp olive oil or butter
Optional topping:
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2–3 tbsp ketchup or a simple honey-mustard glaze
Method:
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Preheat oven:
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Set to 350°F (175°C).
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Prepare the meatloaf mixture:
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In a large bowl, combine ground chicken, breadcrumbs, milk, egg, onion, garlic, mustard, salt, pepper, and paprika. Mix until just combined.
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Assemble the cordon bleu filling:
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Flatten the chicken mixture into a loaf shape (or you can make an oval or rectangle in a loaf pan).
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Sprinkle chopped ham and cheese over the center.
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Fold the meat around the filling to enclose it, forming a sealed loaf.
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Bake:
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Place the meatloaf in a greased loaf pan or on a baking sheet.
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Brush the top with a little oil, butter, or glaze.
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Bake for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
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Rest and serve:
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Let the meatloaf rest 5–10 minutes before slicing to keep it juicy.
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Serve with mashed potatoes, roasted vegetables, or a fresh salad.
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💡 Tips:
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Don’t overmix the meat; it keeps the loaf tender.
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For extra flavor, you can layer the ham and cheese in the middle like a mini “swirl” instead of just spreading it on top.
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Use toothpicks to secure any seams if needed.
If you want, I can give a fancier version with a creamy mustard sauce baked on top that really makes it taste like a restaurant-style dish.
Do you want me to give that version too?
