Chicken Cordon Bleu Meatloaf

I have always been a little fascinated with Chicken Cordon Bleu. I remember as a kid wondering “How did they get the cheese and the ham INSIDE the chicken?!” but now that I know at least a little bit more about cooking, I know it’s actually pretty simple — rolling. (Duh.) That simple technique translates equally well to a larger form… like say, in a meatloaf. Which means that serving Chicken Cordon Bleu (or at least something Chicken Cordon Bleu adjacent) to a group of your nearest and dearest is actually really easy. You only need to stuff and roll one time and everyone gets to enjoy it! (And don’t miss that creamy Dijon sauce to top it all off.)

• Serves 6-8
• 10m prep time
• 1h 15m cook time

FOR THE MEATLOAF:

• 2 lbs ground chicken
• 1/2 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1/2 cup parmesan cheese, finely grated
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs, divided
• 6 slices Black Forest ham
• 6 slices Swiss cheese
• 2 tablespoons melted butter

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