Ingredients
• Meatloaf Base: 1 ½ lbs lean ground chicken or turkey, ½ cup reduced-fat ham diced, ½ cup plain Greek yogurt, ½ cup almond flour or whole wheat breadcrumbs, 1 large egg or flax egg, 3 cloves garlic minced, 2 tbsp fresh parsley chopped, 1 tbsp fresh thyme or 1 tsp dried, 1 tsp Dijon mustard, ½ tsp onion powder, salt & black pepper to taste
• Cheesy Center: ¾ cup reduced-fat Swiss or Gruyère cheese shredded
• Dijon Glaze: 2 tbsp plain Greek yogurt + 1 tbsp Dijon mustard + 1 tsp pure maple syrup + pinch garlic powder, whisked until smooth
• Optional: 2 tbsp grated parmesan for topping, fresh herbs for garnish
Instructions
• Preheat oven to 375°F (190°C). Line a 9×5 loaf pan with parchment paper, leaving overhang for easy removal.
• In a large bowl, combine ground chicken, diced ham, Greek yogurt, almond flour, egg, garlic, parsley, thyme, Dijon mustard, onion powder, salt, and pepper. Mix gently with hands or a fork until just combined—avoid overmixing for a tender, moist loaf.
• Press half the meat mixture evenly into the prepared loaf pan. Sprinkle shredded Swiss cheese down the center, leaving a small border around the edges.
• Top with remaining meat mixture, pressing gently to seal the cheese inside and create a smooth, even top.
• Bake 25 minutes. Remove from oven and brush the Dijon glaze evenly over the top. Optional: sprinkle with parmesan for a golden, savory crust.
• Return to oven and bake 15-20 more minutes until internal temperature reaches 165°F (74°C) and top is golden.
• Let rest 10 minutes before slicing—this helps the cheese set and prevents crumbling. Garnish with fresh parsley and serve warm with roasted veggies or a crisp green salad!
• In a large bowl, combine ground chicken, diced ham, Greek yogurt, almond flour, egg, garlic, parsley, thyme, Dijon mustard, onion powder, salt, and pepper. Mix gently with hands or a fork until just combined—avoid overmixing for a tender, moist loaf.
• Press half the meat mixture evenly into the prepared loaf pan. Sprinkle shredded Swiss cheese down the center, leaving a small border around the edges.
• Top with remaining meat mixture, pressing gently to seal the cheese inside and create a smooth, even top.
• Bake 25 minutes. Remove from oven and brush the Dijon glaze evenly over the top. Optional: sprinkle with parmesan for a golden, savory crust.
• Return to oven and bake 15-20 more minutes until internal temperature reaches 165°F (74°C) and top is golden.
• Let rest 10 minutes before slicing—this helps the cheese set and prevents crumbling. Garnish with fresh parsley and serve warm with roasted veggies or a crisp green salad!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Cook Time : 45 mins, Total Time : 60 mins (+ resting), Servings : 6, Calories : 265, Net Carbs: 8g, Fats: 12g, Protein: 32g
Prep Time : 15 mins, Cook Time : 45 mins, Total Time : 60 mins (+ resting), Servings : 6, Calories : 265, Net Carbs: 8g, Fats: 12g, Protein: 32g
✨ PRO TIPS FOR PERFECT CHICKEN CORDON BLEU MEATLOAF:
• Keep it moist: Greek yogurt adds protein and prevents dryness—don’t skip it!
• Seal the cheese: Leave a border when adding the cheesy center to prevent leakage during baking.
• Use a meat thermometer: Chicken must reach 165°F internally for food safety and perfect doneness.
• Make ahead: Assemble unbaked meatloaf up to 24 hours ahead; cover and refrigerate, then bake as directed (add 5-10 mins if baking cold).
• Gluten-free option: Use certified gluten-free almond flour or breadcrumbs + ensure Dijon mustard is GF.
• Leftovers: Store covered in the fridge for up to 4 days; reheat slices in a 350°F oven for 10-12 mins or microwave gently with a splash of broth to refresh.
• Freezer-friendly: Wrap cooled, sliced meatloaf individually and freeze for up to 1 month; thaw overnight and reheat for easy weeknight dinners.
• Keep it moist: Greek yogurt adds protein and prevents dryness—don’t skip it!
• Seal the cheese: Leave a border when adding the cheesy center to prevent leakage during baking.
• Use a meat thermometer: Chicken must reach 165°F internally for food safety and perfect doneness.
• Make ahead: Assemble unbaked meatloaf up to 24 hours ahead; cover and refrigerate, then bake as directed (add 5-10 mins if baking cold).
• Gluten-free option: Use certified gluten-free almond flour or breadcrumbs + ensure Dijon mustard is GF.
• Leftovers: Store covered in the fridge for up to 4 days; reheat slices in a 350°F oven for 10-12 mins or microwave gently with a splash of broth to refresh.
• Freezer-friendly: Wrap cooled, sliced meatloaf individually and freeze for up to 1 month; thaw overnight and reheat for easy weeknight dinners.