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Cordon blue meat loaf

Cordon blue or schnitzel cordon blue is a dish from the origin of Switzerland. The French name cordon bleu is translated as "blue ribbon" arose from the sash worn by members of the highest order of knighthood. It was applied to food prepared by a very high standard cooks who wore the same colour ribbon on their apron. (I felt today like I am studying history).

This amazing dish is made of meat wrapped around cheese and ham filling then breaded and pan fried or deep fried. I always choose the lighter side so I bake it in the oven. There are many variations of the recipe, all of which involve a cutlet, meat and chicken but my kids always prefer eating it this way.

Prep. time: 40 mins

Cooking time: 40 mins

Serves: 5 to 6


1 kg extra lean ground beef

2 eggs

1 1/2 cup bread crumbs or pounded kaak

1 tsp salt

1 tsp. seven spices

200 grams Swiss cheese, mozzarella or gruyere

150 grams ham or turkey cold cuts


You can use a processor or do it with your hand depends on the meat. In a bowl or in a processor mix the meat, the eggs, the salt, the spices and the bread crumbs very well until you get a paste. Divide the mixture into 3 parts.

Preheat the oven to 375 degrees. Pat the meat blend on a kitchen plastic paper using another paper on top to help you flatten it well using a rolling pin which makes it easier. Lay the slices of ham and cheese in the middle lengthwise then close both sides including the edges as shown in the images.

Cover the meat loaves with bread crumbs then lay them in a greased oven pan.

Bake them for 35 to 40 mins or until the meat is well done from both sides. Cut into pieces and serve with spiral pasta salad mixed with corn and shredded carrots adding to it olive oil and mayonnaise sauce as a side dish. My kids like it as well as my grandchildren too. It is an easy and delicious dish and you should give it a try.


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