This creative twist on the classic Chicken Cordon Bleu turns the beloved flavors—juicy chicken, smoky ham, and melty cheese—into a comforting, easy-to-slice meatloaf. It’s tender, moist, and packed with all the savory goodness you love, but without the fuss of rolling or breading. Perfect for weeknight dinners, family meals, or even senior-friendly portions—simple to cut and enjoy!

Why You’ll Love It:

• Flavor-Packed & Comforting — All the ham-and-cheese magic in every bite!
• Super Easy — Minimal prep with straightforward steps.
• Versatile & Tender — Great for any night, stays moist, and reheats beautifully.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 10 minutes (including rest)

Ingredients

• 1½ lbs lean ground chicken
• ½ cup plain breadcrumbs
• ¼ cup finely chopped onion (or 1 teaspoon onion powder for milder flavor)
• 1 large egg, lightly beaten
• 2 tablespoons milk (any type)
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 4–6 slices mild cooked turkey ham (or regular ham; low-sodium if preferred)
• ½ cup shredded Gruyère cheese (or mild Swiss cheese)

Optional Glaze:

• 2 tablespoons ketchup
• 1 tablespoon brown sugar (for a subtle sweet caramelization)

Instructions

1. Preheat & Prep
   Preheat oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with parchment paper for a free-form loaf.
2. Mix the Meat Base
   In a large bowl, gently combine the ground chicken, breadcrumbs, chopped onion (or powder), beaten egg, milk, dried parsley, garlic powder, salt, and pepper. Mix just until incorporated—overmixing makes it tough.
3. Layer the Cordon Bleu Filling
   Press about half of the chicken mixture evenly into the bottom of the loaf pan (or shape half into a rectangle on the baking sheet).
   Layer the turkey ham slices over the chicken base, covering it completely.
   Sprinkle the shredded Gruyère (or Swiss) cheese evenly over the ham.
   Top with the remaining chicken mixture, pressing gently to seal the edges and enclose the filling.
4. Add the Glaze (Optional)
   In a small bowl, whisk together the ketchup and brown sugar. Spread evenly over the top of the meatloaf for a glossy, flavorful finish.
5. Bake
   Bake for 45–55 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden. The glaze (if used) will bubble and caramelize nicely.
6. Rest & Slice
   Let the meatloaf rest for 10 minutes before slicing—this helps it hold together and keeps it juicy.
   Slice and serve warm.

Serving Suggestions

• Mashed potatoes and gravy
• Steamed green vegetables (broccoli, green beans)
• Fresh salad or roasted carrots
• Crusty bread on the side

Tips & Variations

• Make it Gluten-Free — Swap breadcrumbs for gluten-free version.
• Cheese Options — Try provolone or mozzarella for a milder melt.
• Extra Flavor — Add a teaspoon of Dijon mustard to the meat mix or glaze.
• Storage — Refrigerate leftovers up to 3–4 days; reheat slices in the oven or microwave. Freezes well—slice before freezing for easy portions.
• Free-Form vs. Pan — Free-form on a sheet gives crispier edges; loaf pan keeps it extra moist.

This Chicken Cordon Bleu Meatloaf is like a warm hug on a plate—simple, special, and so satisfying! Give it a try and let me know how it turns out ❤️

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