Air Fryer Cordon Bleu Meatloaf with Creamy Mushroom Sauce

Name: Air Fryer Cordon Bleu Meatloaf with Creamy Mushroom Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 serving
Ingredients: 1½ lbs ground chicken; 1 large egg; ¼ cup onion; 2 cloves garlic; 2 tablespoon Dijon mustard; 4 tablespoon parsley; 1 cup Panko bread crumbs; 3 tablespoon unsalted butter; 6 lices Black Forest ham; 6 lices Swiss cheese; 2 tablespoon unsalted butter; 8 oz mushrooms; 1 oz box Organic Cream of Mushroom Condensed Soup; ½ cup whole milk; ½ cup Parmesan Cheese; ¼ teaspoon kosher salt; ¼ teaspoon black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings
6
Calories
440 kcal
Course
Main Course
Cuisine
French-American Fusion

Air Fryer Cordon Bleu Meatloaf with Creamy Mushroom Sauce

Kaitlin Leblanc

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This chicken cordon bleu meatloaf is prepared perfectly in your air fryer and the creamy mushroom sauce simply puts it over-the-top. So delicious and beautiful!

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Ingredients

Servings

FOR THE MEATLOAF

1½ lbs ground chicken
1 large egg
¼ cup onion finely chopped
2 cloves garlic minced
2 tablespoon Dijon mustard
4 tablespoon parsley fresh, chopped, divided
1 cup Panko bread crumbs divided, ¼ cup for loaf, rest for topping
3 tablespoon unsalted butter melted
6 lices Black Forest ham
6 lices Swiss cheese

FOR THE SAUCE

2 tablespoon unsalted butter
8 oz mushrooms fresh, sliced
1 oz box Organic Cream of Mushroom Condensed Soup
½ cup whole milk
½ cup Parmesan Cheese grated
¼ teaspoon kosher salt
¼ teaspoon black pepper freshly ground

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Instructions

MAKE THE MEATLOAF

In a large bowl, mix together the chicken, egg, onion, garlic, Dijon, 2 tablespoon parsley, and ¼ cup Panko.
Place the chicken mixture on a rectangle piece of wax paper.
Flatten the chicken mixture into a rectangle that is approximately 8"x12" with a thickness of ½-inch.
Place the ham slices on the chicken mixture and then place the Swiss cheese on top of the ham.
Using the wax paper, begin rolling the meat mixture, starting at the short end of the rectangle. Do this as you would roll a jellyroll. Use your hands to help release the chicken mixture from the wax paper. It will be sticky to the touch.
Form two aluminum foil slings by taking a large rectangle of foil, and folding in the sides. Place them in a cross (perpendicular to each other) and then gently place the loaf on top of them. Use your fingers to seal the sides and gently smooth the meat mixture across the loaf.
Use the slings to carefully lift the loaf and place it into the basket of your air fryer. Cook at 400°F for 25 minutes.
Meanwhile, mix together the remaining ¾ cup of Panko with the melted butter and Parmesan cheese. Once the 25 minutes is complete, open the basket, and carefully press the Panko onto the top and sides of the loaf. Be careful, the loaf will be hot!
Close the basket and resume cooking for another 5 minutes.
Make the sauce by sauteeing the mushrooms in 2 tablespoon of melted butter in a large saucepan over medium heat. Stir in the condensed soup, milk, Parmesan cheese, salt, and pepper. Stir until heated through.
Open the basket and check the internal temperature of the meatloaf, it should be at least 165° when inserted into the chicken mixture (not the ham or cheese).
Use the sling to remove the loaf from the basket. Use a sharp knife to slice the loaf into 1-inch slices.
Arrange on a serving platter and pour the creamy mushroom sauce over the top. Garnish with remaining chopped parsley. Serve at once.

Equipments used:

Notes

Be sure to spread the chicken mixture to approx. ½-inch thickness. Placing the mixture on wax paper (or parchment paper) very much helps in rolling the loaf. Slowly roll the loaf over the ham and cheese. Use your fingers to help pull the mixture away from the wax/parchment paper. It will be sticky. Wetting your fingers with water can help this process, too.
Folding to pieces of aluminum foil into slings helps you guide the meatloaf into the air fryer basket, as well as removal. Don't make the slings too wide, otherwise, they will cover the holes of the basket, which impedes the hot air from circulating around the meatloaf.
The sauce can be made a couple hours in advance. Re-heat over medium heat.
The cooked meatloaf will keep in an air-tight container in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Nutrition Information

Show Details

Calories 440kcal (22%) Carbohydrates 14g (5%) Protein 40g (80%) Fat 19g (29%) Saturated Fat 7g (35%) Cholesterol 206mg (69%) Sodium 800mg (33%) Potassium 912mg (26%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 898IU (18%) Vitamin C 5mg (6%) Calcium 384mg (38%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 440 kcal

% Daily Value*

Calories	440kcal	22%
Carbohydrates	14g	5%
Protein	40g	80%
Fat	19g	29%
Saturated Fat	7g	35%
Cholesterol	206mg	69%
Sodium	800mg	33%
Potassium	912mg	19%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	898IU	18%
Vitamin C	5mg	6%
Calcium	384mg	38%
Iron	2mg	11%