Description

This Low Carb Chicken Cordon Bleu Meatloaf is a delicious keto-friendly twist on the classic chicken cordon bleu. Combining ground chicken, Swiss cheese, and diced ham with almond flour and savory seasonings, this meatloaf is baked to juicy perfection with a flavorful buttery crust. Ideal for a satisfying low-carb dinner, it provides high protein and gluten-free benefits while capturing the rich flavors of the traditional dish.

Ingredients

Scale

Meatloaf Ingredients

2 pounds ground chicken
1 cup shredded Swiss cheese
3/4 cup diced cooked ham
1/2 cup almond flour
2 large eggs
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley
2 tablespoons butter, melted

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line a baking sheet with parchment paper to prevent sticking.
Mix Ingredients: In a large mixing bowl, combine the ground chicken, shredded Swiss cheese, diced ham, almond flour, eggs, Parmesan cheese, minced garlic, onion powder, Dijon mustard, salt, black pepper, and chopped parsley. Mix thoroughly until all ingredients are well incorporated but avoid overmixing to keep the meatloaf tender.
Shape Meatloaf: Form the mixture into a loaf shape and place it into the prepared loaf pan or onto the lined baking sheet.
Brush with Butter: Brush the top of the meatloaf generously with melted butter to add moisture and help develop a golden crust during baking.
Bake: Place the meatloaf in the preheated oven and bake for 40 to 50 minutes, or until cooked through. Check that the internal temperature has reached 165°F (74°C) for safe consumption.
Rest: Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This allows juices to redistribute and ensures moist slices.

Notes

For extra flavor, add a thin layer of ham and Swiss cheese in the center of the loaf before baking to create a stuffed meatloaf version.
If you prefer a crispier top, place the meatloaf under the broiler for a few minutes after baking—watch closely to prevent burning.
This recipe is great for meal prep and can be stored in the refrigerator for up to 4 days or frozen for longer storage.