Individual Stuffed Chicken Cordon Bleu Meatloaf, Bacon Wrapped Recipe

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Individual Stuffed Chicken Cordon Bleu Meatloaf, Bacon Wrapped
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  1. Mustard Sauce - Simply mix the mustard and honey and set to the side.
  2. Meatloaf - In a large bowl, add the onion, celery, garlic, eggs, steak sauce, worcestershire, parsley, Italian seasoning, pepper, and parmesan and mix well to combine.
  3. Bread Crumbs - In a small pie plate or bowl, soak the bread slices in the milk for just 10-20 seconds and then squeeze out the liquid. Break up the bread in the bowl to add to the meatloaf mix. Stir well to combine.
  4. Chicken - Add the ground chicken to the bowl and mix to combine once again. Don't over mix, it can become tough. It's done.
  5. Loafs - First is to divide your meatloaf mix into 4 portions, for 4 loafs. Then layout a piece of wax paper or parchment paper and spray with non-stick spray (it will keep the meat from sticking), and then top it with enough mix for 1 of the loafs. Press down flat (like a small rectangle), it doesn't have to be perfect. Just not too thin because you are going to add the stuffing and then roll it.
  6. Once the meat it flat, spread 1/4 cup of the mustard/honey sauce on top of the meat. Make sure to leave a 1/2 border around the edges. Then top with 1/4 cup swiss cheese, followed by 1 ham slice, 1/3 cup of the parmesan, and 1/4 cup more swiss cheese. Stuffing is done.
  7. Form the Loaf - Just roll up. I start at one of the long sides, and roll (just like rolling a buritto or sandwich roll). Once it is rolled, squeeze the ends together, so nothing leaks out, and slightly squeeze the whole roll so it is tightly sealed and form like a small loaf.
  8. Topping - Place all the loafs on a baking sheet lined with parchment paper, or you could use foil. Both work great for easy clean up. Brush each loaf, the top and sides with 1/8 cup mustard sauce per each loaf. Top with the bacon slices, going horizontally across the loaf (not lengthwise). Four slices should fit nicely going across the top, and make sure the bacon hangs over the sides going down to the bottom, this will give it great flavor. Done.
  9. Bake - 375 degree oven, middle shelf for about 45 minutes until golden brown and the bacon is crispy.
  10. Serve - As I said, I love to put them on a big serving tray because they are so pretty, The bacon forms natural slices, so I cut 1 or 2 slices off of a couple of loafs as needed to show off the pretty rolled filling.
  11. Some mashed spuds, or just a good baked potato, and some roasted asparagus in a foil pouch so NO extra pots or pans. ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 791.65 Kcal (3314 kJ)
Calories from fat 406.46 Kcal
% Daily Value*
Total Fat 45.16g 69%
Cholesterol 264.11mg 88%
Sodium 1228.06mg 51%
Potassium 1252.69mg 27%
Total Carbs 40.21g 13%
Sugars 30.32g 121%
Dietary Fiber 2.51g 10%
Protein 56.82g 114%
Vitamin C 4.8mg 8%
Iron 3.4mg 19%
Calcium 676mg 68%
Amount Per 100 g
Calories 191.48 Kcal (802 kJ)
Calories from fat 98.31 Kcal
% Daily Value*
Total Fat 10.92g 69%
Cholesterol 63.88mg 88%
Sodium 297.03mg 51%
Potassium 302.99mg 27%
Total Carbs 9.73g 13%
Sugars 7.33g 121%
Dietary Fiber 0.61g 10%
Protein 13.74g 114%
Vitamin C 1.2mg 8%
Iron 0.8mg 19%
Calcium 163.5mg 68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.1
  • 21

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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