Meatloaf Cordon Bleu is a clever culinary innovation, merging the well-loved characteristics of classic meatloaf with the savory sophistication of Chicken Cordon Bleu. This distinctive dish begins with the same base as traditional meatloaf, often a blend of ground meats, which is then carefully stuffed with generous slices of ham and creamy Swiss cheese. The final touch that sets this meatloaf apart is a perfectly balanced glaze applied on top, lending a sweet and tangy counterpoint to the richness within. Its unique combination of flavors and textures takes this fusion dish to a whole new level of deliciousness.
1 Onion
2 Cloves of Garlic
1/2 Pound of Swiss
1 tbsp Butter
1 Egg
¼ Cup of Milk
1 ½ Cup Breadcrumbs
½ Cup Ketchup
8oz Tomato Sauce
1 tbsp Worcestershire sauce
1 tablespoon Spicy Brown Mustard
2 lbs. Ground Beef
1/2 Pound of Ham Off The Bone
2 tsp Salt
1 tsp Pepper
1 tbsp Brown Sugar
Ground beef chuck considered the best beef to use for meatloaf because it has the right balance of fat and lean meat, resulting in a moist and flavorful meatloaf. Other options include ground round or sirloin, but they may be leaner and produce a drier meatloaf. You can also use a combination of ground beef chuck and ground pork or veal to add flavor and moisture.
First, dice your onion then combine with the:
Crackers serve a vital role in meatloaf recipes, acting as a binder and filler. They help hold the ground meat together, giving the meatloaf its structure and preventing it from falling apart during cooking. Soaked in a liquid like milk or beaten eggs, crackers also absorb and retain moisture, ensuring the meatloaf doesn’t dry out and remains juicy and tender.
Additionally, they help to extend the volume of the meat, making the dish more economical without sacrificing flavor or texture. In fact, because crackers are often seasoned, they can contribute to the overall flavor profile of the meatloaf, adding a subtle complexity. Therefore, while they might seem like a humble ingredient, crackers play a multifaceted and essential role in the preparation of a successful meatloaf.
Use your hands to mix everything together. Mixing meatloaf mix with your hands allows for better incorporation of all the ingredients and ensures that the meatloaf is evenly mixed and holds together when cooked. When using utensils or a stand mixer, the meat can become overworked and result in a dense, tough meatloaf. This will also allow you to feel when the ingredients are evenly distributed and the meat has the right consistency.
Once thoroughly mixed, make as much room as possible on your countertop to begin rolling out the meat.
Since this Meatloaf Cordon Bleu is inspired by the traditional Chicken Cordon Bleu, this recipe will also uses a mix of ham and Swiss cheese as its core ingredients for stuffing. Ham and Swiss cheese are often used together to stuff meatloaf because they complement each other well in terms of flavor and texture.
Ham is a salty and savory meat that adds a rich, meaty flavor to the meatloaf. It also provides a nice contrast to the milder taste of the beef used in meatloaf. The saltiness of the ham helps to bring out the flavors of the other ingredients in the meatloaf.
Swiss cheese, on the other hand, is known for its nutty and slightly sweet flavor. When melted, it creates a creamy texture that adds moisture to the meatloaf and helps to keep it from becoming dry. The melting cheese also creates pockets of flavor throughout the meatloaf which makes it more interesting and appetizing.
The combination of the salty and savory ham with the nutty and creamy Swiss cheese creates a balance of flavors that is pleasing to the palate. The two ingredients work together to add depth and complexity to the meatloaf, making it more delicious and satisfying.
The top of the meatloaf is key, and one of the main reasons I enjoy it. There are a few reasons it’s so important. For one, it’s the first thing people see when it is served and should therefore be visually appealing. A nicely browned and glazed top can make the meatloaf look more appetizing. This glaze or coating can also help to keep the meatloaf moist and prevent it from drying out while baking, and protect the filling inside from over-cooking or drying out. Lastly, the top of the meatloaf is closer to the heat source, so it will cook faster than the rest of the meatloaf, this can help to ensure that the entire meatloaf is cooked properly.
In a medium bowl combine ketchup, Worcestershire sauce and brown sugar.
Ketchup, Worcestershire sauce, and brown sugar together create a delightful meatloaf glaze due to the perfect balance they strike between sweet, tangy, and umami flavors. Ketchup, a cornerstone in many meatloaf glaze recipes, provides a tangy sweetness and a tomato-based depth to the glaze. Its thickness also helps it adhere well to the surface of the meatloaf, creating a glossy and appetizing finish.
The Worcestershire sauce, with its complex, savory, and slightly acidic flavor, counteracts the sweetness of the ketchup, adding an element of umami that enhances the taste of the meat.
Finally, the brown sugar enhances the sweetness of the glaze, and its molasses component adds a depth of flavor. During the baking process, this sugar caramelizes, lending a beautiful, rich color to the meatloaf while also creating a pleasing contrast of textures with a slightly crisp exterior against the tender meatloaf within. The synergy of these three ingredients results in a glaze that is greater than the sum of its parts.
Once meat has cooked for 30 minutes, brush the mixture onto the top of the loaf of meat. Applying a glaze or topping to the meatloaf before baking significantly boosts its flavor and overall appeal.
As the meatloaf cooks, the heat allows the flavors of the topping to seep into the meat, providing a deeper, richer flavor profile. This infusion process elevates the taste of the meatloaf, making each bite a harmonious blend of the flavors from both the meat and the topping. The glaze also adds a delightful contrast in texture, offering a crisp and sticky outer layer to the moist and tender meatloaf beneath. The combined effect of the flavor infusion, caramelization, and contrasting textures significantly enhances the overall eating experience, making the topping a critical component of a delicious meatloaf.
Place in back in the oven for another 30 minutes. If you really want to ensure the meatloaf is fully enriched with the glaze, take out the meatloaf after the first 15 minutes and reapply the glaze again.
Sprinkle some parsley on your freshly cooked meatloaf and let it sit for at least 10 minutes. Once it has had some time to rest, cut into your meatloaf cordon bleu and enjoy!
Meatloaf has a long history and can be traced back to ancient civilizations. It is believed that the ancient Egyptians and Greeks made meatloaves using a mixture of ground meat and grains. The Roman Empire also had a dish similar to meatloaf, called “isicia omentata,” which was a mixture of ground meat, spices, and sometimes, also included a stuffing.
Meatloaf as it is known today, however, originated in medieval Europe. At the time, meat was a luxury item and could not be afforded by most people. As a result, people began to stretch their meat by mixing it with other ingredients such as breadcrumbs or grains. This allowed them to make a larger quantity of food and feed more people with less meat.
In the United States, meatloaf became popular during the 19th century when it was a cheap and easy way to feed a family. It became a staple in American cuisine and it is still a common dish today, with many variations and recipe adaptations.
Meatloaf is also popular in other parts of the world, like Germany where it’s called “Falscher Hase” (fake hare) due to the shape and ingredients that sometimes resemble a hare, and Italy, where it’s called “Polpettone” and it’s usually stuffed with cheese, ham or vegetables.
When I think of meatloaf, I never really think of it in a positive manner. In fact, I’d argue it doesn’t have the best reputation.
Here are a few reasons that stand out to me:
Most of the meatloaf’s I’ve tried did lack some flavor, but the first time I had a stuffed meatloaf with ham and cheese in the middle, I was sold that there is potential to transform a classic dish into something more satisfying.
