Next, fold in the diced ham and shredded Swiss cheese until evenly distributed. I sometimes like to use a fork to make sure everything gets well incorporated. Once mixed, transfer the meat mixture into a loaf pan, shaping it into a loaf shape. I’ll sometimes line my pan with parchment paper for easy removal later. I pop my meatloaf into the preheated oven and let it bake for about 60-70 minutes. While it’s in the oven, the aroma will fill your kitchen and have everyone eagerly waiting!
After baking, I recommend checking the temperature with a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Once it’s done, let it rest for about 10 minutes before slicing. This helps the juices redistribute, making each slice tender and moist. Trust me, this waiting game is worth it—those first cuts reveal that melted cheese and ham, and it’s such a sight to see!
Lastly, slice your meatloaf and serve it warm. You can garnish with fresh parsley for a pop of color and a bit of freshness. Your family will be delighted when you bring this beautifully presented dish to the table!
Pro Tips for Best Results
I’ve experimented with this recipe a few different ways, and one thing I always recommend is to allow your chicken to sit at room temperature for about 15 minutes before mixing. This helps everything blend more easily and leads to a much juicier meatloaf. Also, don’t skip the resting time after baking; it truly makes a difference in texture.
Another tip is to use a combination of ground chicken and turkey. I’ve found that a mix gives the meatloaf a deeper, richer flavor, enhancing the overall dish. Plus, it keeps everything juicy and tender, just the way I like it!
Finally, consider adding some herbs like thyme or rosemary to the mix. I’ve started doing this lately, and it adds an aromatic layer that elevates the entire flavor profile of the meatloaf.
Common Mistakes to Avoid
One common mistake is overmixing the meat mixture. I’ve done it myself, and the result is a dense loaf rather than a nice, tender one. Just mix until it’s combined—an under-mixed loaf is better than an overmixed one! (See the next page below to continue…)