Air Fryer Cordon Bleu Meatloaf

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This post is kindly sponsored by Pacific Foods but the recipe, photography, video, and opinions are 100% ours. 

Let’s take an iconic dish, make it healthier, and use some of the best ingredients on the planet to create one of the most delicious dishes in town. Shall we? Let’s do it!

We are so are excited to have partnered with the amazing Pacific Foods to bring you this wonderful twist on such a classic dish.  Loaded with incredible flavor and the creamy mushroom sauce puts it over the top.  And thanks to the air fryer, it’s ready in a fraction of the time as the original.  And healthier, too!

A white platter holding sliced cordon bleu meatloaf with a mushroom gravy drizzled over the top.


You’ll be surprised at how easy it is to bring this amazing meatloaf together.

We’ll show you how to re-create the iconic dish but as a meatloaf!

Watch us show you how easy it is to make a Cordon Bleu Loaf in your air fryer, and top it off with an incredible mushroom sauce!


Of course, the key ingredient here is chicken. Lean ground chicken works wonderfully. And everything else just falls into place.

You’ll also need:

  • An egg
  • Onion and garlic
  • Dijon mustard
  • Fresh parsley
  • Panko bread crumbs
  • Slices of ham and Swiss cheese

The sauce is perfect in its simplicity. You just need sauteed mushrooms, Pacific Foods Organic Cream of Mushroom Condensed Soup, milk, parmesan cheese, salt, and pepper.

A glass bowl holding the ingredients for cordon bleu meatloaf with a wooden spoon in the bowl.


After you have thoroughly mixed together the ingredients for the meatloaf (except the ham and cheese), it’s time to form the loaf.

A rectangular piece of wax paper makes the process much easier. Simply spread the chicken mixture on a piece of wax paper about 2 feet long. The thickness of the meat mixture should be about ½-inch in thickness.

Next, add a layer of the ham slices and then the cheese slices. Now comes the fun part, use the wax paper to help you form the loaf by rolling the meat mixture over the ham and cheese, as if forming a jelly roll.

A layer of chicken mixture in a rectangle on a piece of wax paper.
A hand placing sliced of Swiss cheese on ham slices on a layer of chicken meatloaf on wax paper.
Two hands rolling wax paper filled with cordon bleu meatloaf mixture into a loaf.

Slowly keep rolling the wax paper, helping the chicken mixture pull away from the paper as you roll.

Once you have completed the roll, transfer the loaf to a cutting board.

Use your fingers to seal the end and smooth the loaf all over.

This Air Fryer Chicken Cordon Bleu is as much fun to put together as it is delicious to eat!

Two hands sealing the end of a chicken cordon bleu meatloaf


We recommend creating two aluminum foil slings to help you transfer the loaf to the air fryer for cooking and then also for easy removal.

After the loaf has cooked for 25 minutes, you’ll want to stop the air fryer and carefully press the buttered Panko bread crumbs to the loaf. Close the air fryer and cook for another 5 minutes, until the bread crumbs are golden and the internal temperature is 165°F.

EXPERT TIP: Create the aluminum sling by folding a rectangle of foil (about 18 to 24 inches by the width of the roll). Lengthwise, fold one side in and then the other. The width of the sling shouldn’t exceed an inch. If it’s too wide, then the foil will cover the ventilation holes in the basket and prevent the hot air from circulating around the loaf. NOTE: The foil slings in the image below were a little too large, and we needed to reduce the size mid-way through cooking.

A chicken cordon bleu loaf being lowered into an air fryer with two aluminum foil slings.
A hand pressing breadcrumbs onto a partially cooked meatloaf in an air fryer.
A golden loaf of cordon bleu in the basket of an air fryer.


This meatloaf is moist and loaded with flavor. But, it needs a sauce. A really, really good sauce. A creamy mushroom sauce is just the ticket.

While the meatloaf is cooking, we started the sauce by sautéing sliced mushrooms and then seasoning them with salt and pepper. The next part is so easy.

Our friends at Pacific Foods have done the heavy lifting for us and made an Organic Cream of Mushroom Condensed Soup that is perfect for this sauce. This box of goodness is a savory base of mushrooms combined with garlic and crème fraiche. It delivers on taste and texture and is pure perfection as the star in this sauce for our Air Fryer Cordon Bleu Meatloaf!

A hand pouring a box of condensed cream of mushroom soup in a skillet of sautéed mushrooms.


After you’ve carefully removed the meatloaf from the air fryer, and the amazing sauce is keeping warm on the stove, it’s about time to serve this incredible dish.

A sharp knife is all you need to slice the loaf into about 1-inch thick slabs.

Gorgeous. And your kitchen is going to smell heavenly. The entire dish is on the table in less than an hour, from start to finish, making it perfect for a weeknight meal, but it’s so stunning in presentation and taste, you’ll hit a home run when serving it at a dinner party.

A white platter holding sliced air fryer cordon bleu meatloaf on it with a fork nearby.


We just can’t rave enough about Pacific Foods. They have such a wonderful array of soups, broths, stocks and plant-based beverages. Their time-honored recipes and just a few simple ingredients showcase each ingredient’s true flavor and inherent nutrition. There are no additives or preservatives in their awesome products.

We love using Pacific Foods in two of our most cherished recipes: Gourmet Beef Stroganoff and Cornbread Dressing with Sausage and Cranberries.

And the Organic Cream of Mushroom Condensed Soup puts the sauce and this dish over-the-top in pure deliciousness.

A box of condensed cream of mushroom soup next to a plate and a platter of air fryer cordon bleu meatloaf.

This is such a show stopper of a dish and it is really so simple to prepare.

Be sure to use Pacific Foods Organic Cream of Mushroom Condensed Soup for the wonderful sauce.

Just take one more look at this platter of goodness. It’s unique, fun, and incredibly delicious! Want another air fryer recipe? Try our Air Fryer Shrimp and Artichoke Phyllo Triangles!

A gravy boat pouring a creamy mushroom sauce over a cordon bleu meatloaf.

Ready to make this amazing dish? Go for it!

And don’t forget, when you serve, be sure to take a picture of it, post it to Instagram and tag @howtofeedaloon and @pacificfoods!

A white platter holding sliced cordon bleu meat loaf with a mushroom gravy drizzled over the top.

Air Fryer Cordon Bleu Meatloaf with Creamy Mushroom Sauce

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!
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: American / French
Keyword: air fryer recipes, chicken cordon bleu meatloaf, mushroom sauce recipe
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 440kcal




  • lbs ground chicken
  • 1 large egg
  • ¼ cup onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp Dijon mustard
  • 4 tbsp parsley fresh, chopped, divided
  • 1 cup Panko bread crumbs divided, ¼ cup for loaf, rest for topping
  • 3 tbsp unsalted butter melted
  • 6 slices black forest ham
  • 6 slices Swiss cheese


  • 2 tbsp unsalted butter
  • 8 oz mushrooms fresh, sliced
  • 1 12 oz box Organic Cream of Mushroom Condensed Soup
  • ½ cup whole milk
  • ½ cup Parmesan cheese grated
  • ¼ tsp Kosher salt
  • ¼ tsp black pepper freshly ground



  • In a large bowl, mix together the chicken, egg, onion, garlic, Dijon, 2 tbsp 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 tbsp 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.



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. 


Calories: 440kcal | Carbohydrates: 14g | Protein: 40g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 206mg | Sodium: 800mg | Potassium: 912mg | Fiber: 1g | Sugar: 4g | Vitamin A: 898IU | Vitamin C: 5mg | Calcium: 384mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


    • Woo hoo! Ty! We are THRILLED you made the meatloaf and had such great success! That is AWESOME!! Thank you for sharing and for the GREAT review. That means the world to us! Please stay in touch! Kris & Wesley

    • Hi Keri! Yes! You can definitely do this in the oven. Bake at 350°F for an hour and 15 minutes. Not a bad idea, if you have an instant-read thermometer to check the chicken temp, make sure it’s 165°F. Don’t insert all the way into the cheese or ham portion, just the chicken. Let us know if you make it and what you think. We love i so much!

  • the beef brisket i totally blew on the apricots were not my taste with carrots it was fun to try i enjoyed trying

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