, a creative twist combining the classic flavors of chicken cordon bleu with the homey feel of meatloaf. This dish features a juicy chicken meatloaf stuffed with ham and cheese, topped with a creamy sauce, and sprinkled with crispy breadcrumbs.

Ingredients:

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For the Meatloaf:

2 lbs ground chicken

1 cup breadcrumbs

1 large egg

¼ cup milk

½ cup onion, finely chopped

2 cloves garlic, minced

1 tsp salt

½ tsp black pepper

1 tsp thyme

1 tsp mustard powder

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Filling:

4 slices of ham

4 slices of Swiss cheese

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Topping:

½ cup breadcrumbs, toasted

2 tbsp butter, melted

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For the Sauce:

1 cup chicken broth

1 cup heavy cream

2 tbsp Dijon mustard

Salt and pepper to taste

Chopped parsley for garnish

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Instructions:

1. Prepare the Meatloaf Mixture:

   In a large bowl, combine ground chicken, breadcrumbs, egg, milk, onion, garlic, salt, pepper, thyme, and mustard powder. Mix until well combined but not overworked.

2. Assemble the Meatloaf:

   Preheat your oven to 375°F (190°C).

   On a clean surface, lay down a sheet of plastic wrap. Place the chicken mixture on the plastic and press into a large rectangle about ½-inch thick.

   Arrange the ham slices over the chicken mixture, then top with Swiss cheese slices, leaving a margin around the edges for sealing.

   Starting from one end, roll the meatloaf tightly using the plastic wrap as a guide. Seal the edges and ends securely.

   Transfer the meatloaf, seam side down, to a prepared baking dish.

3. Cook the Meatloaf:

   Mix the melted butter with toasted breadcrumbs. Sprinkle this mixture over the top of the meatloaf.

   Place in the preheated oven and bake for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C).

4. Prepare the Sauce:

   While the meatloaf cooks, prepare the sauce. In a saucepan over medium heat, combine chicken broth, heavy cream, and Dijon mustard. Bring to a simmer, reduce the heat, and let it thicken slightly. Season with salt and pepper to taste.

5. Serve:

Once the meatloaf is cooked, remove from the oven and let it rest for a few minutes.

Slice the meatloaf and serve with the creamy mustard sauce poured over the top.

Garnish with chopped parsley and additional toasted breadcrumbs if desired.