Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, milk, chopped onions, minced garlic, salt, pepper, dried thyme, dried parsley, and eggs. Mix until all the ingredients are well incorporated.

On a piece of parchment paper or plastic wrap, spread out the chicken mixture into a large rectangle, about ½ inch thick. Arrange the ham slices evenly over the chicken mixture, followed by the Swiss cheese slices.

Carefully roll up the chicken mixture, starting from one of the short sides, using the parchment paper or plastic wrap to help guide you. Make sure the roll is tight and even.

Transfer the rolled-up meatloaf to the prepared loaf pan, seam side down.

In a small bowl, mix together the Dijon mustard, mayonnaise, and honey for the glaze. Brush half of the glaze mixture over the top of the meatloaf.

Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until the internal temperature reaches 165°F (75°C).

In the last 10 minutes of baking, brush the remaining glaze over the top of the meatloaf. If desired, place the butter on top of the meatloaf in small pats to create a golden brown crust.

Once baked, let the meatloaf rest for 10 minutes before slicing. This will help the meatloaf set and make it easier to slice.