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2 lbs. of chicken, ground
1-third cup of bread crumbs
0.5 cups of milk 0.5 cup of grated Parmesan cheese
one egg
1.5 milligrams of garlic powder
Onion powder, 1 teaspoon
half a teaspoon of salt
one-half teaspoon of black pepper
6. Swiss cheese, sliced
Half a cup of Dijon mustard and six slices of deli ham
half a cup of mozzarella cheese, shredded
How to Follow
Turn the oven on high heat (375°F, 190°C).
Toss together the ground chicken, breadcrumbs, Parmesan cheese, milk, egg, garlic powder, onion powder, salt, and black pepper in a broad basin. Blend into a smooth mixture.
Shape the chicken mixture into a rectangle shape on a sheet of parchment paper, making sure it is approximately 1/2 inch thick.
Evenly distribute the ham pieces and Swiss cheese on top of the chicken mixture.
Roll the meatloaf firmly from end to end, using the parchment paper as a guide.
Place the meatloaf in a baking dish that has been buttered after rolling it.
The meatloaf may be topped with shredded mozzarella cheese and brushed with Dijon mustard.
The meatloaf should be cooked through and the cheese should be bubbling and golden brown, which should take 45 to 50 minutes in a preheated oven.
Ten minutes should pass between cooking and serving the meatloaf.
Tips and Variations
To the chicken combination, you may add some chopped fresh herbs, such as thyme or parsley, for an added flavor boost. Substitute provolone or cheddar for the Swiss if you like those cheeses. Swap out the breadcrumbs for crushed pork rinds for a low-carb alternative. For those hectic weekdays, this meatloaf is perfect since you can prepare it the night before and keep it in the fridge.
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