Preheat the oven to 350°F (175°C).
In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, parsley, eggs, garlic powder, onion powder, thyme, salt, and pepper until well-combined.
On a sheet of parchment paper, shape the meat mixture into a rectangle, about 1 inch thick.
Layer the ham and Swiss cheese on top of the meat, leaving a small border around the edges.
Roll the meat mixture, using the parchment paper to assist, into a tight log, sealing the edges well.
Transfer the rolled meatloaf onto a lined baking dish and brush the top with Dijon mustard.
Bake for 60-70 minutes or until the internal temperature reaches 165°F (75°C).
Let the meatloaf rest for 10-15 minutes before slicing.
Slice and serve with your choice of sides.
