Preheat the oven to 200°C (fan-assisted).

In a large bowl, combine all the ingredients for the chicken meatloaf. Mix thoroughly with your hands until everything is well combined. At this stage, you can cover the mixture and refrigerate it for up to 24 hours.

Take a large piece of baking parchment and lay it on your kitchen counter. Place the chicken mixture on top and, using your hands, spread it out into a rectangle measuring approximately 25 x 35 cm.

Arrange the ham slices over the mixture, slightly overlapping one another, leaving a border of about 5 cm all around. Sprinkle with the cheeses.

Starting from one of the longer sides, roll the mixture up, using the baking parchment to help you. To seal the roll, lift the parchment from the end of the roll and bring it upwards to meet the opposite edge. Twist the ends of the parchment so that the roll is securely wrapped, like a Christmas cracker. There is no need to turn the roll over so that the seam faces downwards.

Transfer the roll to a baking tray and bake for 30 minutes. Remove the tray from the oven and increase the temperature to 220°C.

Using a pair of scissors, cut open the baking parchment along the top of the roll (be careful, as hot steam will escape!) to create a large oval opening. Do not cut away all the parchment, as the roll may open up.

Continue baking for another 20–30 minutes, until beautifully golden brown. If you like, after 15 minutes you can also cut open the parchment along the sides, allowing the roll to brown evenly all around.

Allow the chicken roll to rest for 30 minutes before slicing and serving. Any leftovers make wonderful sandwiches with plenty of mustard!