Make the Meatloaf

1. In a large bowl, mix together ground chicken, egg, onion, garlic, Dijon mustard, 2 tablespoons parsley, and ¼ cup Panko breadcrumbs.
2. Place a large rectangle of wax paper on your countertop. Flatten the chicken mixture onto the paper, shaping it into an 8″x12″ rectangle about ½-inch thick.
3. Layer the ham slices evenly over the chicken mixture, followed by the Swiss cheese slices.

Roll the Meatloaf

1. Use the wax paper to help roll the chicken mixture tightly, starting from one short end.
2. Seal the edges and smooth the surface of the loaf to ensure even cooking.

Prepare the Air Fryer

1. Create two aluminum foil slings by folding rectangles of foil into sturdy strips. Cross them perpendicularly in the air fryer basket.
2. Carefully place the loaf on top of the foil slings.

Cook the Meatloaf

1. Preheat the air fryer to 400°F.
2. Cook the meatloaf for 25 minutes.
3. While the meatloaf cooks, mix the remaining ¾ cup of Panko breadcrumbs with melted butter and Parmesan cheese in a small bowl.

Add the Panko Topping

1. After 25 minutes, carefully open the air fryer and press the Panko mixture onto the top and sides of the loaf.
2. Resume cooking for an additional 5 minutes, or until the topping is golden brown.

Make the Mushroom Sauce

1. In a large saucepan, melt 2 tablespoons of butter over medium heat.
2. Add the sliced mushrooms and sauté until tender and lightly browned.
3. Stir in the condensed cream of mushroom soup, milk, Parmesan cheese, salt, and pepper. Heat until fully warmed and creamy.

Check Doneness and Serve

1. 1. Open the air fryer and check the internal temperature of the meatloaf. It should reach at least 165°F in the chicken mixture (not the ham or cheese).
   2. Use the foil slings to lift the meatloaf out of the air fryer. Slice into 1-inch pieces.
   3. Arrange the slices on a serving platter and pour the creamy mushroom sauce over the top. Garnish with the remaining parsley. Serve immediately.