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A golden-brown Sheet Pan Chicken Cordon Bleu Meatloaf, sliced to show the ham and melted cheese filling.

Sheet Pan Chicken Cordon Bleu Meatloaf

This genius recipe deconstructs the classic Chicken Cordon Bleu, transforming it into an incredibly easy and flavorful sheet pan meatloaf. A tender ground chicken loaf is studded with savory ham and gooey Swiss cheese, then crowned with a crispy, buttery panko crust for a perfect weeknight dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 lbs ground chicken
  • 1 large egg, lightly beaten
  • 1 cup panko breadcrumbs, divided
  • 8 oz cooked ham, diced into 1/4-inch cubes
  • 1/4 cup fresh parsley, chopped, divided
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter, melted

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small bowl
  • Small skillet
  • Chef's knife
  • Cutting board
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Heat olive oil in a small skillet over medium heat. Add the diced onion and cook until softened, about 5-6 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the ground chicken, cooled onion and garlic mixture, egg, 1/2 cup of panko breadcrumbs, Dijon mustard, Worcestershire sauce, half of the chopped parsley, salt, and pepper. Add the diced ham and two-thirds of the shredded Swiss cheese (about 1 1/3 cups).
  4. Gently mix with your hands until just combined. Do not overmix. Turn the mixture out onto the prepared baking sheet and shape it into an oval loaf, roughly 9 inches long and 5 inches wide.
  5. Sprinkle the remaining one-third of Swiss cheese (about 2/3 cup) over the top of the loaf.
  6. In a small bowl, combine the remaining 1/2 cup of panko breadcrumbs, the melted butter, and the remaining chopped parsley. Toss until the panko is evenly coated. Sprinkle this mixture over the cheese-topped meatloaf, pressing gently to adhere.
  7. Bake for 35-45 minutes, or until the topping is golden brown and an instant-read thermometer inserted into the center registers 165°F (74°C).
  8. Let the meatloaf rest on the baking sheet for at least 10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist result.

Notes

For the best results, avoid overmixing the meat mixture to ensure a tender texture. Grating your own cheese from a block is highly recommended, as pre-shredded cheese contains anti-caking agents that can affect melting. Don't skip the 10-minute resting period; it's crucial for a juicy meatloaf. For variations, consider adding sautéed mushrooms for umami or a pinch of smoked paprika for warmth. This dish pairs wonderfully with roasted asparagus or creamy mashed potatoes.