Change up your menu with this take on a hearty classic family favorite. This low carb chicken cordon bleu meatloaf takes meatloaf to the next level by using ground chicken and stuffing it with ham and cheese and slathering it in a creamy sauce. Scroll to the bottom for a printable version of the recipe.
I love making meals like this low carb chicken cordon bleu meatloaf because while the prep work takes some time, you can clean up your kitchen while it’s cooking and then not have that much work to do after dinner. You could even make a couple of them and freeze the extra loaves for later.
This recipe has a secret ingredient. Who needs breadcrumbs when you can have crusted pork rinds?
Low Carb Chicken Cordon Bleu Meatloaf
Meatloaf Ingredients:
- 2 lbs. ground chicken
- 1 egg
- ¼ cup pork rinds, crushed
- 2 teaspoons minced onion
- 1½ teaspoons minced garlic
- ½ teaspoon dried parsley
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ cup mayonnaise
- 6 slices ham
- 2 cups swiss cheese, grated
Sauce ingredients:
- 3 tablespoons butter
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce (optional)
- 1 tablespoon Dijon mustard
- ½ cup grated parmesan cheese
- 1 teaspoon arrowroot powder (optional)
- salt and pepper to taste
These are great pork rinds because they contain only pork and salt. No preservatives, nothing artificial. I love that!
How to make the meatloaf:
- Preheat the oven to 400F
- In a large bowl, combine the ground chicken, egg, mayonnaise, pork rinds, minced onion, garlic powder, dried parsley, salt and pepper.
- Grease a loaf pan and add half the chicken mixture to the bottom of the pan spreading it out to make an even layer. Then push down in the center to make a well.
- Layer half of the ham into the well to form a “U” shape. Fill with cheese and then top with a second layer of ham.
- Top with the rest of the chicken mixture and press down firmly.
- Cover with foil and bake for 35-40 minutes, removing the foil 10 minutes before finishing baking.
- Melt the butter in a saucepan over medium heat.
- Once melted, whisk in the cream, Worcestershire sauce, and Dijon mustard and let come to a simmer to thicken.
- You may need to add the arrowroot to help the thickening process.
- After 3-4 minutes add the Parmesan cheese and nutmeg, whisk to combine and taste for seasonings.
- Add salt and pepper to taste.
- Serve over meatloaf.
The printable low carb chicken cordon bleu meatloaf recipe is below, but don’t forget to check out these additional low carb dinner recipes:
-
- Delicious Almost No Carb Pizza Recipe
- Low Carb Parmesan Dijon Pork Chops
- Low Carb Pizza Recipe
- Low Carb Pizza
- Low Carb Pizza Crust
- Low Carb Pizza Sauce
- Low Carb Chicken Enchilada Casserole
- Easy Low Carb Slow Cooker Chili Lime Shredded Beef
- Our 7 Best Low-Carb & Keto Chicken Recipes
- 110 Delicious Low Carb Diet Recipes
- Low Carb Cheesy Chicken and Cauliflower Casserole
- Low Carb Instant Pot Hot Wings
Low Carb Chicken Cordon Bleu Meatloaf
Ingredients
For the meatloaf
- 2 lbs. ground chicken
- 1 egg
- ¼ cup pork rinds crushed
- 2 teaspoons minced onion
- 1½ teaspoons minced garlic
- ½ teaspoon dried parsley
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ cup mayonnaise
- 6 slices ham
- 2 cups swiss cheese grated
For the sauce
- 3 tablespoons butter
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce optional
- 1 tablespoon Dijon mustard
- ½ cup grated parmesan cheese
- 1 teaspoon arrowroot powder optional
- salt and pepper to taste
Instructions
For the meatloaf
- Preheat the oven to 400F
- In a large bowl, combine the ground chicken, egg, mayonnaise, pork rinds, minced onion, garlic powder, dried parsley, salt and pepper.
- Grease a loaf pan and add half the chicken mixture to the bottom of the pan spreading it out to make an even layer. Then push down in the center to make a well.
- Layer half of the ham into the well to form a “U” shape. Fill with cheese and then top with a second layer of ham.
- Top with the rest of the chicken mixture and press down firmly.
- Cover with foil and bake for 35-40 minutes, removing the foil 10 minutes before finishing baking.
For the sauce
- Melt the butter in a saucepan over medium heat.
- Once melted, whisk in the cream, Worcestershire sauce and Dijon mustard and let come to a simmer to thicken.
- You may need to add the arrowroot to help the thickening process.
- After 3-4 minutes add the Parmesan cheese and nutmeg, whisk to combine and taste for seasonings.
- Add salt and pepper to taste.
- Serve over meatloaf.
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