Anastasia Rice January 10, 2026

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Chicken Cordon Bleu Meatloaf Recipe

Name: Chicken Cordon Bleu Meatloaf
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 pounds ground chicken; 1 cup breadcrumbs; 1/2 cup milk; 1 egg; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 oz sliced turkey breast; 4 oz Swiss cheese; 2 tablespoons chopped parsley; 2 tablespoons Dijon mustard; 1 tablespoon honey

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A Sunday kitchen warm with oven steam, the soft scent of melted Swiss cheese, and a golden crust that gives way to a tender, flavorful center, that is the comfort of Chicken Cordon Bleu Meatloaf Recipe. This version takes the playful elegance of cordon bleu, the cozy satisfaction of meatloaf, and folds them together for a dish that feels both special and entirely homey. Make it for a weeknight family dinner, a relaxed Sunday supper, or when you want something that feeds a crowd with little fuss and a lot of heart. For a lighter take on the classic layered flavors, I swap in sliced turkey breast for the traditional ham, keeping the familiar salty balance while following leaner ingredient choices, and the result is just as satisfying.

If you enjoy the bright cordon bleu flavors, you might also like this take on a classic classic chicken cordon bleu recipe for other serving ideas and techniques.

Why This Chicken Cordon Bleu Meatloaf Recipe Works

This Chicken Cordon Bleu Meatloaf Recipe works because it balances textures and flavors in a single loaf that stays moist, slices beautifully, and serves like a showstopper without fuss. Ground chicken gives the meatloaf a light, tender crumb, while the folded-in slices of turkey breast and melted Swiss cheese create pockets of savory, creamy contrast. Brushed with a sweet and tangy Dijon honey glaze, the exterior caramelizes slightly, producing a glossy finish that contrasts with the soft interior.

Beyond taste, the recipe is forgiving, easy to prep, and scales nicely. It rewards small touches like chilling the loaf briefly so it slices cleanly, and the aroma of Dijon and garlic as it bakes fills the kitchen in the most comforting way.

Why you will enjoy it

Silky melted Swiss cheese in every slice
Lean, tender meat texture from ground chicken
A glossy honey Dijon glaze that balances savory and sweet

Ingredients and Key Notes

A quick note on ingredients and swaps, this recipe keeps things lean and simple, and swapping in sliced turkey breast for ham retains the classic cordon bleu profile while avoiding pork. If you want a slightly richer loaf, choose a blend of light and dark ground chicken or a mix with ground turkey for extra juiciness. For breadcrumb texture, use plain or panko depending on whether you like a slightly firmer crumb or a softer finish. For more context on meatloaf building blocks and texture, check a straightforward chicken meatloaf recipe for basics that pairs well with this method.

Ingredients
1 1/2 pounds ground chicken
1 cup breadcrumbs
1/2 cup milk
1 egg
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 oz sliced turkey breast
4 oz Swiss cheese
2 tablespoons chopped parsley
2 tablespoons Dijon mustard
1 tablespoon honey

Notes

The 1 1/2 pounds ground chicken creates a tender loaf that cooks evenly.
Use thinly sliced turkey breast to replicate the texture of traditional ham slices.
Swiss melts beautifully, creating the classic gooey pockets you expect in cordon bleu.

How to Cook Chicken Cordon Bleu Meatloaf Recipe

Preheat the oven to 375°F, and prepare a loaf pan by lightly greasing it or lining it with parchment. The oven should smell warm and ready, and the pan should be just slick enough so the loaf slips out cleanly after baking.
In a large bowl, combine the ground chicken, breadcrumbs, milk, egg, 1 teaspoon Dijon mustard, garlic powder, onion powder, salt, and pepper. Use your hands or a spoon to mix until just combined, the mixture should feel cohesive but not mushy, slightly tacky to the touch.
Press half of the meat mixture evenly into the prepared loaf pan, smoothing the top with wet hands so it forms a compact base. The base should hold together without gaps, offering a sturdy bed for the fillings.
Layer the 4 oz sliced turkey breast over the base, overlapping slightly, then add the 4 oz Swiss cheese over the turkey, distributing the cheese to ensure melted pockets throughout. You should see the distinct layers of turkey and cheese peeking through the meat.
Top with the remaining meat mixture, pressing gently to seal the edges and create a smooth top. Run a wet spatula over the surface so it looks even, and the loaf holds its shape while baking.
In a small bowl, mix 2 tablespoons Dijon mustard with 1 tablespoon honey, whisk until glossy. Taste and adjust if you want more sweetness or tang, the glaze should be bright and slightly viscous.
Brush the honey Dijon glaze over the top of the meatloaf in an even layer, the glaze will help the crust caramelize and give the finished loaf a beautiful color. You should see a shiny, amber sheen once it hits the meat.
Bake for 50 to 60 minutes, until the center registers 165°F on an instant-read thermometer and the exterior is golden brown. Midway you will notice the glaze darkening slightly and the kitchen filling with the scent of baking mustard and melted cheese.
Remove the meatloaf from the oven and let it rest in the pan for 10 to 15 minutes, this resting time firms the loaf so it slices cleanly, and lets flavors settle. Garnish with 2 tablespoons chopped parsley just before serving for a fresh, green contrast.

Prep ~ 20 minutes, Cook ~ 55 minutes, Total ~ 1 hour 15 minutes, Servings ~ 6, Kcal ~ 380 per serving

Make-Ahead and Prep Tips

If you want to spread the work out, this Chicken Cordon Bleu Meatloaf Recipe is very accommodating. You can mix the meat mixture and form the loaf up to 24 hours in advance, cover it tightly, and keep it chilled in the refrigerator. For an even easier finish, assemble the loaf in a lined pan, cover, and bake directly from the fridge; expect an extra 8 to 12 minutes of baking time. You can also pre-slice the turkey breast and Swiss cheese, and store them in a sealed container so assembly is quick.

For freezer prep, wrap the assembled, unbaked loaf tightly in plastic wrap and then foil, label it, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bring to room temperature for 20 minutes before baking to promote even cooking.

If you want to make individual portions for easy reheating, shape the mixture into small mini loaves or patties and adjust the bake time down to 25 to 35 minutes, depending on size.

Storing and Reheating

Refrigerate leftover slices in an airtight container within two hours of baking, they will keep well for 3 to 4 days. For longer storage, wrap slices or the entire cooled loaf tightly and freeze for up to 3 months. Thaw frozen slices overnight in the refrigerator before reheating.

To gently reheat without drying, place slices in a baking dish with a tablespoon or two of chicken broth or water, cover with foil, and warm at 325°F until heated through, about 10 to 15 minutes. Alternatively, reheat single slices in a microwave covered with a damp paper towel for about 1 to 1 1/2 minutes, checking to avoid overcooking. A good freshness cue is the aroma, you want a bright scent of mustard and chicken, not sourness; discard leftovers that smell off or show visible mold.

Perfect Pairings

Serve this Chicken Cordon Bleu Meatloaf Recipe with sides that complement its creamy cheese and tangy glaze.

Garlic mashed potatoes with plenty of butter and a sprinkle of chives
Steamed green beans or sautéed haricots verts with lemon zest
A crisp garden salad with vinaigrette for brightness
Roasted baby carrots glazed with a touch of honey and thyme
Buttered egg noodles tossed with parsley and a squeeze of lemon

Variations and Swaps

Make It Your Own, here are ways to adapt the Chicken Cordon Bleu Meatloaf Recipe to different tastes or pantry situations.

Cheese swap, use Gruyere or fontina instead of Swiss for a nutty, richer melt that still pairs beautifully with mustard.
Leaner or richer ground meats, blend ground chicken with a little ground turkey or a small amount of ground chicken thigh for extra juiciness.
Add herbs, fold in 1 to 2 tablespoons of finely chopped fresh thyme or tarragon for a bright herbal note.
Make it gluten free, swap the breadcrumbs for almond flour or gluten free breadcrumbs and use gluten free mustard if needed.
Mini loaves, portion the mixture into muffin tins or small loaf pans for individual servings, bake until the internal temperature reaches 165°F.
Spice it gently, add a pinch of smoked paprika or a dash of cayenne to the meat mixture for a subtle warmth.
Swap sliced turkey breast for thinly sliced chicken breast if you prefer, just make sure slices are thin enough to fold inside the loaf.
Add vegetables, finely grate a small zucchini or carrot, squeeze excess moisture, and fold into the mixture for an extra vegetable boost without changing flavor much.

All suggestions avoid pork or alcohol, keeping the recipe family friendly and broadly appealing.

Pro Tips for Best Results

Use an instant-read thermometer to confirm the center reaches 165°F, that is the most reliable doneness cue.
Avoid overmixing the meat mixture, mix until ingredients are just combined to keep the texture tender.
Chill briefly after shaping if you want cleaner slices, 10 to 15 minutes helps the loaf firm up.
Space flavors evenly, distribute turkey and cheese so every slice has a good balance of filling and meat.
Brush the glaze generously, it will caramelize and create visual appeal, watch closely near the end to avoid burning.

Frequently Asked Questions

What can I use instead of sliced turkey breast if I cannot find it?
You can use thinly sliced chicken breast or a mild chicken-based luncheon meat in place of turkey breast. The goal is a lean, sliced layer that gives the cordon bleu lift without adding too much extra fat.

Can I make this meatloaf without dairy for a dairy-free version?
Yes, swap the Swiss cheese for a dairy-free melting cheese and use a dairy-free milk alternative in the meat mixture. Flavor will be slightly different, but the structure and method remain the same.

How do I prevent the meatloaf from drying out?
Do not overmix and avoid packing the loaf too tightly, and include breadcrumbs and milk which help retain moisture. Checking the internal temperature and not exceeding 165°F will keep it juicy.

Can I prepare the meat mixture ahead and freeze it raw?
Yes, you can prepare and shape the loaf, then double-wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, and allow it to sit at room temperature briefly for more even cooking.

Is there a good way to crisp up the glaze further?
In the last 3 to 5 minutes of baking, switch the oven to broil and watch closely, broiling will caramelize the glaze but can burn quickly, so keep the oven door ajar and stay attentive.

Final Thoughts

This Chicken Cordon Bleu Meatloaf Recipe brings together the elegance of cordon bleu and the warmth of a classic meatloaf into a comforting, crowd-pleasing main course. Its combination of tender ground chicken, melty Swiss, and a honey Dijon glaze creates a dish that feels both nostalgic and fresh, easy enough for a weeknight and special enough for guests. I hope you give it a try soon, enjoy the bright aromas as it bakes, and savor those first perfectly layered slices warm from the oven.