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I've turned the fancy French chicken cordon bleu into a down-to-earth meatloaf that's way easier to whip up than the original. This came to me when I was hungry for those cordon bleu flavors but didn't want to mess with stuffing individual chicken pieces. It's perfect for feeding everyone at once without all the hassle.
The first time I threw this together, my hubby was trying to cut down on carbs but really missed his comfort food favorites. It was such a success that we now cook it regularly, whether we're watching carbs or not.
Ingredients
- Ground chicken: Makes for a lighter meatloaf than beef but still stays juicy and packed with protein
- Onion and garlic: Build a tasty foundation that boosts the chicken's natural flavor
- Fresh parsley: Brings a pop of green and fresh taste to the otherwise light-colored dish
- Deli ham slices: Deliver that classic cordon bleu taste with just a touch of smoky goodness
- Swiss cheese: Creates that drool-worthy melty middle that makes everyone come back for seconds
- Dijon mustard: Adds a zingy kick in the topping that balances the rich meat and cheese
- Apple cider vinegar: Gives a touch of tang that wakes up all the other flavors
- Sugar substitute: Keeps the sweet notes in the topping without adding carbs – try monk fruit or allulose for best results
Step-by-Step Instructions
- Cook the flavor base:
- Heat olive oil in a pan and soften your onions over medium heat for roughly 5 minutes until they turn clear. Toss in the chopped garlic and cook just 60 seconds more until you can smell it. Don't let it turn brown or it'll taste bitter. Set this mix aside to cool down before mixing with the meat.
- Mix your meat base:
- In a big bowl, put together the ground chicken, parsley bits, egg, salt, and pepper. Mix softly with your fingers until just combined, then fold in the cooled onions and garlic. Don't squish it too much or your meatloaf might turn tough – just mix until everything's evenly spread out.
- Shape the foundation:
- Put down some parchment paper and spread your chicken mix into a rectangle about 12 inches long by 8 inches wide, making it about ¾ inch thick all over. Slightly wet hands will stop the mixture from sticking and help you get a nice smooth surface.
- Layer your fillings:
- Put the ham slices across the chicken mixture so they slightly overlap, leaving about an inch uncovered at each short end. This empty border will help seal everything in when rolled. Place the Swiss cheese slices on top of the ham, overlapping them the same way.
- Roll it up:
- Starting at one of the short ends, start rolling the meatloaf, using the parchment to help lift and guide as you go. Pull the paper slightly up while rolling forward to keep the filling from pushing out. Keep going until you have a complete log, then press gently to seal the edges.
- Get ready to bake:
- Move your rolled meatloaf to a greased loaf pan with the seam facing down so it won't open while cooking. The parchment paper makes this transfer much easier. Gently press to fit the pan if needed.
- Whip up the topping:
- Mix together melted butter, apple cider vinegar, Dijon mustard, and your sugar substitute until everything's smooth. Use a brush to coat the entire top of the meatloaf with this tangy mixture.
- Bake until golden:
- Cook in your heated oven for about 1 hour and 20 minutes. You'll know it's done when a meat thermometer reads 165°F and the top looks golden brown. Let it sit for 10 minutes before cutting so all the juices can settle back into the meat.
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For me, the Swiss cheese really makes this dish stand out. It melts into little pockets of creaminess throughout the meatloaf and turns basic ground chicken into something really special. My mom always made the traditional rolled-up chicken version for birthdays and holidays, and this easier take brings back those good memories while fitting into my crazy schedule.
Keeping It Juicy
Ground chicken can turn out drier than beef in meatloaf. The trick is to watch your cooking time carefully. Grab a good thermometer and pull the meatloaf out right when it hits 165°F. The cooked onions and buttery topping also add lots of moisture. If you're worried about dryness, try mixing in 2 tablespoons of mayo with the meat – it adds richness without changing how it tastes.
Variation Ideas
You can switch things up easily with this basic method. Maybe try provolone and prosciutto for an Italian feel, or go with pepper jack and turkey slices for something with a kick. You can also play with different herbs in the meat mixture like thyme, rosemary, or tarragon depending on what you like. If you aren't worried about carbs, throw in ¼ cup breadcrumbs to help everything stick together better and give it an even softer texture.
Serving Suggestions
This meatloaf goes great with roasted veggies like asparagus, Brussels sprouts, or cauliflower. For a full low carb meal, serve it with cauliflower mash loaded with butter and chives. The topping makes its own tasty sauce, but you can also put out extra Dijon mustard or make a quick cream sauce by warming some heavy cream, butter, and a bit more Dijon. Don't forget to let the meatloaf cool for 10 minutes before cutting so it stays together nicely and keeps all its juices.
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Get all the good stuff you love about chicken cordon bleu but in a no-fuss version that works for busy nights. Your family will love it!
Frequently Asked Questions
- → Could I substitute turkey for chicken?
Sure thing, ground turkey can be swapped for the chicken here. It brings a slightly different flavor but works just as well.
- → What’s the best ham to use?
Thin-cut deli ham is your best bet for this. It rolls easily and adds a nice smoky hint to the loaf.
- → Can another cheese replace Swiss?
Definitely! Swiss is great, but provolone, mozzarella, or any cheese that melts easily will do fine.
- → How do I keep it from crumbling?
Make sure everything’s well mixed and compress the loaf tightly. Popping it in the fridge to chill before baking helps as well.
- → What sides go best with it?
Try pairing it with roasted veggies, a simple green salad, or some creamy cauliflower mash for a low-carb meal.
- → Any tips for making it dairy-free?
Swap Swiss cheese for a vegan alternative or skip it entirely. There’s still plenty of flavor without the dairy.
- → What can I use besides sugar substitute?
If sugar-free’s not needed, you could go for a touch of honey, maple syrup, or regular sugar—it’ll slightly boost the carbs though.