Description
A juicy, halal-friendly meatloaf blending chicken, crispy breadcrumbs, Swiss cheese, and turkey/beef deli slices. Its Dijon mustard crust and one-pan design make it a weeknight staple with restaurant-style flair.
Ingredients
Ground chicken (2 lbs)
Raw eggs (1-2 or 1 cup buttermilk as substitute)
Breadcrumbs (1 cup, panko or gluten-free)
Parmesan cheese (1/2 cup, fresh grated)
Slices turkey or beef deli meat (6-8)
Slices Swiss cheese (6-8, emmental or gruyère as substitute)
Dijon mustard (1 tbsp, whole-grain preferred)
Garlic (2-3 cloves, minced)
Onion (1/2 cup, red or leeks as substitute)
Parsley (2 tbsp, finely chopped)
Salt (to taste, kosher recommended)
Black pepper (to taste)
Olive oil or cooking spray (for the pan)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×5-inch loaf pan.
In a large bowl, combine ground chicken, eggs or buttermilk, breadcrumbs, Parmesan, half the Parmesan, half the onion, garlic, and 1 tsp salt. Mix gently until just combined.
Press a third of the mixture into the loaf pan to form a base.
Layer 4-5 deli slices and 4 Swiss cheese slices on top.
Repeat with another third of the chicken mixture, then top with remaining deli slices and Swiss cheese.
Finish with the final layer of chicken mixture, then smooth the surface.
Spread Dijon mustard evenly over the top.
Bake 65-75 minutes until golden and thermometer reads 165°F (74°C) in the center.
Let rest 10-15 minutes before slicing.
Notes
Use gluten-free breadcrumbs for a gluten-free option.
Swiss cheese can be swapped with Monterey Jack or cheddar.
Add 1 tsp thyme or basil for extra aroma.
Store leftovers in an airtight container for up to 3 days.
Freeze baked meatloaf (unwrapped) for up to 3 months.
- Prep Time: 20
- Cook Time: 75
- Category: DINNER
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg