INDIVIDUAL STUFFED CHICKEN CORDON BLEU MEATLOAF, BACON WRAPPED

Individual Stuffed Chicken Cordon Bleu Meatloaf, Bacon Wrapped image

How fun to serve. They are not hard and just something really different to serve to guests. The meatloafs come out golden brown with the bacon and juicy inside. I love to serve mine right on a large serving platter leaving a couple whole to see how pretty they look, and then slice the others in 3 or 4 slices per loaf to show off the filling. I like to think of it as a pretty standard meatloaf mix, then a filling of swiss cheese or gruyere (which I prefer), good baked ham (proscuitto is great, but any good ham will work), a honey mustard sauce, and topped off with more honey mustard and smoked or hickory bacon slices. Just baked individually on a baking sheet. All free formed. I like the rustic look Serve with Recipe #397749 and Recipe #391590. You could easily make these ahead of time and just refrigerate covered well and then bake the next day.

Provided by SarasotaCook

Categories Chicken

Time 1h5m

Yield 4 Individual Meatloafs, 8 serving(s)

Number Of Ingredients 19

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Ingredients

3 lbs ground chicken
1 cup onion, very fine chopped
2 celery ribs, very fine chopped
2 tablespoons minced garlic
3 slices of fresh bread
1 cup milk
1/2 cup parmesan cheese, grated
2 eggs
1 teaspoon Worcestershire sauce
1 tablespoon steak sauce
2 tablespoons fresh parsley
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
3/4 cup honey
3/4 cup Dijon mustard
4 slices baked ham
2 cups swiss cheese, grated
1 1/3 cups parmesan cheese, grated
8 slices bacon, cut in half (hickory or smoked I prefer)

Steps:

Mustard Sauce -- Simply mix the mustard and honey and set to the side.
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.
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.
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.
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.
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.
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.
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.
Bake -- 375 degree oven, middle shelf for about 45 minutes until golden brown and the bacon is crispy.
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.
Some mashed "spuds," or just a good baked potato, and some roasted asparagus in a foil pouch so NO extra pots or pans. ENJOY!