Quick Herb-Crusted Chicken Cordon Bleu Meatloaf
This speedy chicken cordon bleu meatloaf recipe brings gourmet flavors to your table in under an hour. Juicy ground chicken is blended with fresh herbs and Dijon mustard, then stuffed with prosciutto and Gruyère. A crispy herb crust adds the perfect texture, while a quick Dijon sauce ties it all together. It’s perfect for busy weeknights when you want something special without the long prep time.
Equipment
- 8×4-inch loaf pan
- Large mixing bowl
- Small bowl
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Meat thermometer
Ingredients
Meat
- 1.5 lbs Ground chicken [680g]
- 3 oz Prosciutto thinly sliced [85g]
Produce
- 2 cloves Garlic minced
- 1 tbsp Fresh thyme leaves chopped
- 1 tbsp Fresh parsley chopped, plus 1 tsp finely chopped for herb crust
- 1/2 Lemon zested
Condiments
- 2 tbsp Dijon mustard plus 1 tbsp for sauce
Baking & Spices
- 1/2 cup Panko breadcrumbs plus 2 tbsp for herb crust [30g plus 2 tbsp]
- 1 tsp Salt plus more to taste for sauce
- 1/4 tsp Black pepper plus more to taste for sauce
- 1/8 tsp Paprika for herb crust
Oils & Vinegars
- 2 tsp Olive oil 1 tsp for greasing pan, 1 tbsp for herb crust
Dairy
- 3/4 cup Gruyère cheese grated, divided [3 oz / 85g]
- 1 large Egg lightly beaten
- 2 tbsp Whole milk [30ml]
- 1/4 cup Sour cream for sauce [60ml]
Beer, Wine & Liquor
- 1 tsp Lemon juice for sauce
Instructions
Prepare the Oven and Pan
- Preheat your oven to 425°F (220°C). Lightly grease an 8×4-inch loaf pan with 1 tsp of olive oil.
Mix the Meatloaf
- In a large mixing bowl, combine the ground chicken, 1/2 cup of the Gruyère cheese, 1/2 cup of panko breadcrumbs, the beaten egg, milk, 2 tbsp Dijon mustard, minced garlic, 1 tbsp each of chopped thyme and parsley, salt, black pepper, and lemon zest. Mix gently until just combined, ensuring the ingredients are evenly distributed.
Assemble the Meatloaf
- Transfer half of the chicken mixture into the prepared loaf pan, pressing it down to form an even layer.
- Layer the prosciutto slices over the chicken mixture, leaving a 1/4-inch border around the edges. Sprinkle the remaining 1/4 cup of Gruyère cheese over the prosciutto.
- Add the remaining chicken mixture on top, pressing it down and sealing the edges to encase the prosciutto and cheese filling.
Prepare and Add the Herb Crust
- In a small bowl, mix 1 tbsp of olive oil with 2 tbsp of panko breadcrumbs, 1 tsp of chopped parsley, 1/2 tsp of thyme leaves, and 1/8 tsp of paprika. Sprinkle this mixture evenly over the top of the meatloaf, pressing gently to adhere.
Bake the Meatloaf
- Place the loaf pan in the preheated oven and bake for 35 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden brown.
Prepare the Sauce
- While the meatloaf is baking, prepare the quick Dijon sauce. In a small bowl, whisk together the sour cream, 1 tbsp of Dijon mustard, and lemon juice. Season with salt and pepper to taste.
Rest and Serve
- Remove the chicken cordon bleu meatloaf from the oven and let it rest for 5 minutes. This step allows the juices to redistribute, making it easier to slice.
- Slice the meatloaf and serve with the quick Dijon sauce on the side.
Notes
– Bring all ingredients to room temperature before use for even mixing and cooking.
– Avoid overmixing the meat mixture to maintain a tender texture.
– Allow the meatloaf to rest for the full 5 minutes before slicing for the best results
Notes
- Lighter Alternatives: Substitute whole milk with almond milk for a lighter version. Replace Gruyère with low-fat mozzarella for a lower-calorie option.
- Ingredient Substitutions: Swap prosciutto with thinly sliced turkey or ham if desired. Use lemon juice instead of zest for a slightly different flavor. Replace sour cream in the sauce with Greek yogurt for a healthier option.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Tips: Reheat slices in the oven at 350°F (175°C) for 10 minutes to maintain the crispy crust.
Quick Tips
- Crispier Texture: Broil the meatloaf for the last 2 minutes of baking for a crispier crust.
- Thickening the Sauce: Add an extra tablespoon of sour cream to the Dijon sauce for a thicker consistency.
- Special Technique: Mix the ground chicken gently to avoid compacting the meat, which keeps the meatloaf tender.
Side Dish Suggestions
- Vegetables: Roasted asparagus or steamed broccoli complements the flavors of the meatloaf.
- Salads: A simple mixed greens salad with a lemon vinaigrette provides a refreshing balance.
- Pasta: Serve with garlic butter noodles or mashed potatoes for a hearty meal.
Nutritional Benefits
- Protein: Ground chicken and Gruyère cheese offer a high-protein meal.
- Vitamins: Fresh herbs like thyme and parsley are rich in vitamins A and C.
- Healthy Fats: The use of olive oil adds heart-healthy fats to the dish.
Serving Suggestions
- Portion Sizes: Serve each slice with a drizzle of Dijon sauce for a flavor boost.
- Presentation: Garnish with fresh thyme sprigs and lemon zest for an elegant touch.
- Complementary Beverages: Pair with a crisp white wine, such as Sauvignon Blanc, or a sparkling water with lemon.
Meal Prep Tips
- Prep Ahead: Chop the herbs and mince the garlic a day in advance to save time.
- Storage: Keep the prepared sauce in an airtight container in the refrigerator until ready to serve.
- Freezing: The uncooked meatloaf can be frozen for up to 1 month; thaw in the refrigerator overnight before baking.
Customization Ideas
- Vegetarian Option: Use a meat-free ground substitute and replace prosciutto with thinly sliced zucchini or eggplant.
- Gluten-Free: Swap panko breadcrumbs with gluten-free breadcrumbs.
- Add-ins: Mix in finely chopped spinach or kale for added nutrition.
Frequently Asked Questions
- Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute, offering a similar flavor and texture. - How do I know when the meatloaf is done?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). - Can I make this recipe ahead of time?
Yes, you can assemble the meatloaf and store it in the refrigerator for up to 24 hours before baking.
Recipe Success Tips
- Use Fresh Ingredients: Fresh herbs and quality cheese enhance the flavor of the meatloaf.
- Avoid Overmixing: Gently mix the ingredients to prevent the meatloaf from becoming dense.
- Let it Rest: Allow the meatloaf to rest for at least 5 minutes before slicing to retain its juices.
