I like this Chicken Cordon Bleu Meatloaf because it keeps all the cozy, cheesy flavors I crave while staying simple and satisfying. I make it with tender ground chicken and Swiss cheese, baked into a juicy meatloaf that feels comforting and filling. It is one of those recipes I enjoy making when I want something warm, homemade, and easy to slice and serve.
Why You’ll Love This Recipe
I love this recipe because it gives me the classic cordon bleu taste without any complicated steps. I do not have to roll or stuff chicken, and everything comes together in one bowl. The meatloaf stays moist, cheesy, and flavorful, making it perfect for family dinners or leftovers the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 pounds ground chicken
1 cup plain breadcrumbs or panko
1 large egg
1/2 cup milk
1 1/2 cups shredded Swiss cheese
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Optional topping:
1/3 cup shredded Swiss cheese
2 tablespoons breadcrumbs
Directions
I begin by preheating the oven to 375°F (190°C) and lightly greasing a loaf pan. In a large bowl, I combine the ground chicken, breadcrumbs, egg, milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper. I mix everything gently until just combined.
Next, I fold in the shredded Swiss cheese, making sure it is evenly distributed without overmixing. I transfer the mixture into the prepared loaf pan and smooth the top. When I want a slightly crispy finish, I sprinkle extra cheese and breadcrumbs over the top.
I bake the meatloaf for 50 to 55 minutes, until it is fully cooked and lightly golden on top. After removing it from the oven, I let it rest for about 10 minutes before slicing.
I sometimes use Gruyère cheese instead of Swiss for a richer flavor. When I want a little freshness, I add chopped parsley or chives to the meat mixture. For extra creaminess, I occasionally serve the meatloaf with a light Dijon cream sauce on the side.
Storage/Reheating
I store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at a low temperature so it stays moist, but the microwave also works well for quick meals. I usually cover it loosely to prevent drying out.
FAQs
Can I make this meatloaf ahead of time?
I like preparing the mixture a few hours ahead and keeping it covered in the refrigerator until I am ready to bake.
Can I freeze this meatloaf?
I freeze it either before or after baking, wrapped tightly, for up to 2 months.
How do I know the meatloaf is fully cooked?
I check that the internal temperature reaches 165°F (74°C).
What side dishes go well with this recipe?
I enjoy serving it with mashed potatoes, roasted vegetables, or a simple salad.
Can I use ground turkey instead of ground chicken?
I have tried it with ground turkey, and it works well, though the flavor is slightly lighter.
Conclusion
I keep this Chicken Cordon Bleu Meatloaf in my regular rotation because it is comforting, easy to prepare, and full of cheesy goodness. It is a simple twist on a classic idea that always makes dinner feel satisfying and homemade.
Chicken Cordon Bleu Meatloaf is a cozy and flavorful twist on the classic dish, made with ground chicken, Swiss cheese, and Dijon mustard. This easy-to-make meatloaf captures all the creamy, cheesy comfort of traditional cordon bleu without the hassle of rolling or stuffing.
Total Time:1 hour 15 minutes
Yield:6 servings
Ingredients
1 1/2 pounds ground chicken
1 cup plain breadcrumbs or panko
1 large egg
1/2 cup milk
1 1/2 cups shredded Swiss cheese
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Optional topping: 1/3 cup shredded Swiss cheese
Optional topping: 2 tablespoons breadcrumbs
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a loaf pan.
In a large bowl, combine ground chicken, breadcrumbs, egg, milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined.
Fold in the shredded Swiss cheese evenly without overmixing.
Transfer the mixture into the prepared loaf pan and smooth the top.
If desired, sprinkle the top with extra cheese and breadcrumbs.
Bake for 50 to 55 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for 10 minutes before slicing and serving.
Notes
Use Gruyère cheese instead of Swiss for a deeper flavor.
Add chopped parsley or chives for freshness.
Top with a light Dijon cream sauce for extra richness.
Do not overmix the meat to keep the texture tender.
