Chicken Cordon Bleu Meatloaf with Smoked Turkey and Gooey Swiss Cheese
By Emma Collins
Prep
20 min
Cook
50 min
Total
70 min
Servings
6
Level
Easy
Baking the chicken coated with other ingredients helps prevent the browned top of the loaf from browning the Swiss cheese inside. This makes slicing the meat easier. The recipe for Chicken Cordon Bleu Meatloaf combines ground chicken and smoked turkey with Swiss cheese to create a caramelized exterior and a gooey center of melted Swiss cheese.
Ground chicken, panko, milk, egg, onion powder, garlic powder, salt, and pepper are ingredients in the meatloaf mixture. Be careful not to overmix the meatloaf mixture because ground chicken has little fat content and can become tough from overmixing. Half of the meatloaf mixture is used to form the meatloaf. Layers of smoked turkey and Swiss cheese are added to the meatloaf. The remaining half of the meatloaf mixture is used to cover the layers of smoked turkey and Swiss cheese.
The loaf is fully cooked when the internal temperature is 165°F and the crust is golden brown. An internal thermometer is the most accurate way to check whether a ground poultry loaf is cooked. A common problem when baking a ground poultry loaf is leaking cheese; pressing the top layer of the chicken mixture firmly into the pan can help prevent this.
Let the meatloaf rest for 10 minutes before serving to help the juices redistribute and the cheese set slightly. Other side dishes include mashed potatoes and roasted green beans or a salad dressed with a tangy vinaigrette. Leftover meatloaf slices can be frozen and thawed overnight, then reheated in a 350°F oven.
Why this recipe works
- Mixing the chicken only until combined prevents toughness and chewiness in the finished product and keeps slices of chicken tender.
- A layer of cooked chicken on the bottom of the loaf ensures even taste and texture in the finished loaf.
- The smoked turkey and Swiss cheese loaf will taste and feel more even throughout.
- Adding another layer of meatloaf to the pan on top of the filling will help keep cheese from the filling from leaking out the sides of the pan and burning under the meatloaf.
- Baking at 375°F gives the cheesecake a browned exterior and fully cooked interior, as instructed by the recipe, for a caramelized exterior and gooey cheese filling.
- The 10-minute rest period helps the liquid and cheese in the pizza slices settle so the slices don't fall apart when served.
- Parchment paper in a metal loaf pan makes it easier to remove the meatloaf without damaging the edges of the meatloaf.
Ingredients
- •2 lbs ground chicken
- •6 oz smoked turkey deli slices (halal)
- •6 slices Swiss cheese
- •1 cup panko breadcrumbs
- •½ cup whole milk
- •1 tsp onion powder
- •1 tsp garlic powder
- •1 large egg
- •1 tsp salt
- •½ tsp black pepper
Instructions
- 1
Preheat the oven to 375°F.
- 2
Line a metal loaf pan with parchment paper.
- 3
Combine the ground chicken, panko breadcrumbs, whole milk, egg, onion powder, garlic powder, salt, and black pepper in a large bowl.
- 4
Mix until just combined without overworking the meat.
- 5
Press half of the chicken mixture into the bottom of the prepared loaf pan.
- 6
Layer the smoked turkey slices evenly over the chicken mixture.
- 7
Layer the Swiss cheese slices over the smoked turkey.
- 8
Top with the remaining chicken mixture, smoothing and sealing the edges to enclose the filling.
- 9
Bake for 50 minutes, until the internal temperature reaches 165°F and the top is golden brown.
- 10
Rest the meatloaf for 10 minutes before slicing so the cheese sets slightly.
FAQ
Nutrition (per serving)
Calories
380
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