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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American, French
Servings 6 servings
Calories 350 kcal

Equipment

  • 8x4-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 8x4-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
Keyword Chicken Cordon Bleu Meatloaf Recipe, Chicken Recipe, Easy Dinner, Quick Meatloaf, Weeknight Gourmet