There’s comfort food, and then there’s Chicken Cordon Bleu Meatloaf — the kind that makes a house feel like home. Imagine a loaf packed with juicy ground chicken, layers of Swiss cheese and thinly sliced ham, and a creamy Dijon glaze that turns golden and bubbly in the oven. Every slice oozes cheesy goodness and savory ham flavor, making it the ultimate family dinner winner.

This recipe transforms the classic French chicken cordon bleu into a loaf form, perfect for slicing, meal prepping, or serving to a crowd. It’s elegant enough for a Sunday dinner, but simple enough for a weekday family meal.

The Story Behind the Dish

Chicken cordon bleu traditionally features chicken breast stuffed with ham and cheese, breaded, and fried. But here, we’ve baked it in a loaf pan, keeping it tender, moist, and full of flavor, without the mess of frying.

Baking in a loaf pan not only gives it a beautiful presentation but also ensures even cooking, preventing dry edges. This recipe has been designed for:

Maximum juiciness
Golden cheesy crust
Easy slicing
Weeknight-friendly prep

It’s a family-friendly, comforting dish with all the flavor of a classic French favorite, yet simple enough to make on a busy evening.

Ingredients

For the Meatloaf

2 lbs ground chicken (preferably dark meat for juiciness)
1 cup breadcrumbs (plain or seasoned)
2 large eggs
1 small onion, finely chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon paprika
Salt and pepper, to taste
1 teaspoon Dijon mustard
¼ cup milk

For the Filling

6–8 slices thin ham
6–8 slices Swiss cheese

For the Topping

¼ cup Dijon mustard
¼ cup mayonnaise or Greek yogurt
½ cup shredded Swiss cheese (for the top)

Optional Garnish

Fresh parsley, chopped

Instructions

Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a standard 9×5-inch loaf pan lightly with butter or cooking spray.
Prepare the Meat Mixture:
In a large mixing bowl, combine ground chicken, breadcrumbs, eggs, finely chopped onion, minced garlic, thyme, basil, paprika, salt, pepper, Dijon mustard, and milk. Mix thoroughly until all ingredients are well incorporated.
Shape the Loaf Base:
Place half of the meat mixture into the greased loaf pan. Press gently to form an even layer.
Add the Filling:
Layer the ham slices evenly over the meat base, then layer Swiss cheese slices on top of the ham.
Top with Remaining Meat:
Spread the remaining ground chicken mixture evenly over the cheese layer, gently pressing to seal the edges.
Prepare the Topping:
In a small bowl, combine Dijon mustard and mayonnaise (or Greek yogurt). Spread evenly over the top of the meatloaf, then sprinkle shredded Swiss cheese on top.
Bake the Meatloaf:
Cover the loaf pan with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and the internal temperature reaches 165°F (74°C).
Rest the Loaf:
Remove from oven and allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing cleaner.
Serve:
Slice the meatloaf into 1–1.5 inch portions. Garnish with fresh parsley and serve with your favorite sides, like roasted vegetables, mashed potatoes, or a crisp salad.

Tips & Tricks

Prevent Dry Meatloaf: Using a combination of milk and eggs helps retain moisture.
Cheese Layers: Ensure the cheese layer doesn’t touch the edges to prevent it from leaking out.
Make Ahead: Assemble the meatloaf a day in advance, cover, and refrigerate. Bake the next day for convenience.
Freezing Option: Wrap tightly and freeze unbaked or fully baked slices. Reheat in the oven for best results.
Flavor Boost: Add a teaspoon of garlic powder or smoked paprika to the topping for extra aroma.

Serving Suggestions

Classic mashed potatoes and green beans
Roasted Brussels sprouts with balsamic glaze
Garlic butter asparagus
Creamy mushroom sauce for extra indulgence