This Low Carb Chicken Cordon Bleu Meatloaf is a fun change from the traditional meatloaf option - and keto friendly! The Dijon glaze finishes it off perfectly!
A while back, I was making up a list of fun ideas for low-carb meals, to keep things interesting while dieting.
This is important not only for me - the one who has to lose 100 lbs as quickly as possible - but for my husband.
You know, the one who doesn’t need to lose weight, and is getting dragged along on this journey? LOL.
Anyway.
I’d recently made the Spinach Feta Salmon Pinwheels, when an idea hit me:
What if I did meatloaf the same sort of way?
Rather than packing the meat mixture into a loaf pan, what if I spread it out, topped it with some sort of filling, rolled it up, and made a spiral design meatloaf?
My first idea is still in the concept stage, but I think I’ll be making it next week or the week after.
The second one... hasn’t really gone any further than the basic idea. Not sure it’ll pan out, oh well.
The third one - based on Chicken Cordon Bleu - is ready to share!
Oh, and it’s REALLY good, too!
Chicken Cordon Bleu Meatloaf
At first, I wasn’t sure if it was too much onion/garlic mash for the chicken. There’s no “filler” - bread crumbs, etc - so I wasn’t completely sure it would hold together.
It did, and it was fantastic!
The meatloaf itself is full of flavour, from onions, garlic, and parsley.
The filling - ham and Swiss cheese - works very well with the base flavours of the meatloaf.
Not only does it make for a cool looking meatloaf, it makes a very tasty, unique meatloaf - love it.
The glaze - A sweet Dijon glaze - brings a bit of sweetness AND bite to the mix. It’s the perfect analog to higher-carb tomato and brown sugar based glazes that are so traditional for meatloaf.
This meatloaf is easy enough to be a weekday dinner, but fancy enough to serve to friends.
SO basically... it’s going to be in regular rotation, here!
Creamy Dijon Sauce
I originally designed this sauce to be served with this meatloaf, but - truth be told- it doesn't really need it!
That said, it makes a nice accompaniment to serve over whatever vegetables you may serve with this dish - broccoli, cauliflower, asparagus, roasted Brussels sprouts, etc.
¼ cup Cream cheese, softened
½ cup Chicken broth
½ cup Heavy cream
2 tablespoon Dijon mustard
Salt and Pepper
In a small pot, heat cream cheese, whisking until smooth.
Add chicken broth, cream, and mustard, whisking until well combined.
Simmer until thickened, season with salt and pepper, to taste.
How to Make Low Carb Chicken Cordon Bleu Meatloaf
Full recipe follows, here is the pictorial overview:
Preheat oven to 350 F, generously grease a meatloaf pan, set aside.
Cook onions in olive oil until soft and translucent. Add garlic, cook for another minute or so. Remove from heat and allow to cool slightly.
Note: If you kinda mailed it in on the chopping - like I did - you can run the cooked mixture through a mini food processor to break it down. You want the onions finely chopped for this!
In a large bowl, mix together chicken, parsley, egg, pepper, and salt. Add onion and garlic, mix well to combine.
Spread chicken out onto a sheet of parchment paper. I like to aim for the length of my loaf pan (8"), by however long it ends up, when spread to about ¾" thick.
Lay out the ham slices to cover the chicken - leaving 1" uncovered, across each of the short sides.
Top with Swiss cheese slices.
Starting with one of the short ends, roll up the meatloaf along the length of it - the parchment paper will help with this.
Be sure to pick up the paper on the end you’re rolling, going kind of up and over, rather than a straight roll. You want to keep the filling in, not push it.
Transfer meatloaf to the prepared pan, seam side down. Gently press down, filling out the sides of the pan.
Whisk together melted butter, vinegar, mustard, and sugar substitute, brush over meatloaf.
Bake for 1 hour 20 minutes, or until a meat thermometer measures the internal temperature at 165 F.
More Meatballs - and Meatloaf! - Recipes
Meatballs and meatloaf can be really great comfort food. Here are a few variations I’ve come up with:
Bacon Wrapped Meatloaf
Scotch Egg Meatloaf Recipe
Muffaletta Stuffed Meatloaf
Jalapeno Popper Meatloaf
Stromboli Meatloaf
Easy Keto Swedish Meatballs
Low Carb Chicken Meatballs in Mushroom Sauce
Keto Turkey Meatballs with Cranberry Glaze
Low Carb Buffalo Chicken Meatballs
Thanksgiving Turkey Meatloaf
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Low Carb Chicken Cordon Bleu Meatloaf
Equipment
- Loaf pan
Ingredients
- 1 tablespoon Olive oil
- ½ Onion finely chopped
- 3 Garlic cloves pressed or minced
- 2 lbs Ground chicken
- ¼ cup Fresh parsley chopped
- 1 Large egg
- ¾ teaspoon Pepper
- ¾ teaspoon Salt
- 6-8 Slices deli ham
- 6-8 slices Swiss Cheese
- 2 tablespoon Butter melted
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoon Sugar substitute of choice
Instructions
- Preheat oven to 350 F, generously grease a meatloaf pan, set aside.
- Cook onions in olive oil until soft and translucent. Add garlic, cook for another minute or so. Remove from heat and allow to cool slightly.
- In a large bowl, mix together chicken, parsley, egg, pepper, and salt. Add onion and garlic, mix well to combine.
- Spread chicken out onto a sheet of parchment paper. I like to aim for the length of my loaf pan (8"), by however long it ends up, when spread to about ¾" thick.
- Lay out the ham slices to cover the chicken - leaving 1" uncovered, across each of the short sides.
- Top with Swiss cheese slices.
- Starting with one of the short ends, roll up the meatloaf along the length of it - the parchment paper will help with this.
- Be sure to pick up the paper on the end you’re rolling, going kind of up and over, rather than a straight roll. You want to keep the filling in, not push it.
- Transfer meatloaf to the prepared pan, seam side down.
- Whisk together melted butter, vinegar, mustard, and sugar substitute, brush over meatloaf.
- Bake for 1 hour 20 minutes, or until a meat thermometer measures the internal temperature at 165 F.
what is the sauce on the picture with the broccoli?
Are you seeing the melted Swiss inside the meatloaf?
This was a really easy recipe to follow, and it tasted great. I didn't end up with a firm mixture so rolling it into a loaf was a little challenging. I cooked a little longer than this suggested because I still saw pink in the loaf.
I made this today and I thought it was excellent. I struggled a little rolling, it was quite a mess, but I just persevered lol I especially like the little sauce on top of it. I think that's what makes the whole thing. Highly recommend!
I made this meatloaf using ground turkey. I debone frozen turkeys and grind them for various dishes. This recipe was a little loose perhaps because of the turkey so I added 1/4 cup of rolled oats which I ground into flour using my coffee grinder. Otherwise I followed the ingredients and methods with the exception I baked my meatloaf in a water bath.
I was really pleased with the results. Thank you for sharing this recipe.