If you are searching for a show-stopping comfort food that elevates a classic meatloaf into something truly special, this Chicken Cordon Bleu Meatloaf Recipe will quickly become a cherished favorite. Combining tender ground chicken with layers of savory Virginia chicken ham and melty Swiss cheese, it’s a delightful twist that delivers succulent flavors and a satisfyingly crispy topping. The creamy Dijon gravy serves as the perfect finishing touch, adding richness and a little zing. Whether you’re cooking for family, friends, or just craving something cozy yet impressive, this recipe promises an unforgettable meal with every bite.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an essential role in making this Chicken Cordon Bleu Meatloaf Recipe a triumph of taste and texture. From the juicy ground chicken to the fragrant garlic powder and the crisp panko topping, every element works harmoniously to create a multidimensional flavor experience.
- 2 lbs. ground chicken: The lean protein base that keeps the meatloaf tender and light.
- 1 egg: Acts as a binder to hold everything together perfectly.
- 1/4 cup plain bread crumbs: Adds structure and helps absorb moisture for a nice consistency.
- 2 teaspoons minced onion: Infuses a subtle sweetness that brightens the meat mixture.
- 1 1/2 teaspoons garlic powder: Delivers a gentle savory punch throughout the loaf.
- 1/2 teaspoon dried parsley: Brings a touch of herbal freshness.
- 1 1/2 teaspoons salt: Balances and enhances all the flavors.
- 1/2 teaspoon ground black pepper: Adds just enough heat to keep things interesting.
- 1/4 cup mayonnaise: Contributes moisture and a creamy richness inside the meatloaf.
- 6 slices Virginia chicken ham: The classic Cordon Bleu component that layers in smoky, savory notes.
- 6 slices Swiss cheese: Melts beautifully, giving that gooey, cheesy goodness.
- 3/4 cup panko breadcrumbs for topping: Creates a golden, crunchy crust that’s incredibly satisfying.
- 3 tablespoons butter: Used to make the luscious gravy that complements the meatloaf.
- 3 tablespoons flour: Thickens the creamy Dijon gravy to perfection.
- 1/4 cup heavy cream: Adds luxurious smoothness to the sauce.
- 1 cup skim or 1% milk: Helps create a velvety, balanced gravy.
- 1 teaspoon Worcestershire sauce: Provides a depth of umami flavor in the gravy.
- 1 tablespoon Dijon mustard: Introduces a tangy kick that cuts through the richness beautifully.
- 1/2 cup grated Parmesan cheese: Boosts savory notes and adds a subtle nuttiness to the sauce.
- 1/4 teaspoon freshly grated nutmeg: Offers a warm undertone that elevates the flavor profile.
- Salt and pepper to taste: The final seasoning to make sure everything sings on your palate.
How to Make Chicken Cordon Bleu Meatloaf Recipe
Step 1: Prepare the Chicken Mixture
Begin by combining the ground chicken with the egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mixing these components thoroughly ensures your meatloaf is perfectly flavored and maintains a moist, tender texture throughout baking.
Step 2: Layer the Meatloaf
Next, press half of the chicken mixture evenly into the bottom of a loaf pan. Layer all six slices of Virginia chicken ham carefully over this base, then add the six slices of Swiss cheese. Finally, cover with the remaining chicken mixture, smoothing the top for an even surface. This layering is what makes the Chicken Cordon Bleu Meatloaf Recipe distinct and delicious.
Step 3: Bake and Add Topping
Bake the meatloaf partially, then spread the panko breadcrumbs over the top and continue baking. This added step produces an irresistible golden-brown, crispy crust that adds fantastic texture contrast to the tender interior.
Step 4: Make the Creamy Dijon Gravy
While the meatloaf bakes, melt butter in a saucepan and whisk in flour to form a roux. Slowly pour in heavy cream and milk, whisking constantly until thickened. Stir in Worcestershire sauce, Dijon mustard, grated Parmesan cheese, nutmeg, salt, and pepper. This rich gravy is what brings all the flavors together, creating a luscious finishing sauce.
Step 5: Rest, Slice, and Serve
After removing the meatloaf from the oven, let it rest for a few minutes. This resting period helps retain the juices and allows it to firm up slightly for cleaner slices. Cut into servings and drizzle with the creamy Dijon gravy before digging into this scrumptious Chicken Cordon Bleu Meatloaf Recipe.
How to Serve Chicken Cordon Bleu Meatloaf Recipe
Garnishes
A sprinkle of fresh parsley or thyme adds a burst of color and a hint of herbal freshness that complements the richness of the meatloaf and gravy beautifully. You could also scatter a few delicate microgreens for a modern presentation touch.
Side Dishes
This Chicken Cordon Bleu Meatloaf Recipe pairs wonderfully with classic mashed potatoes, creamy roasted garlic cauliflower, or a crisp garden salad to balance the richness. Steamed green beans or roasted asparagus also add a nice pop of vibrant green and a slight crunch.
Creative Ways to Present
For a fun twist, turn individual servings into sliders with small hamburger buns, adding a slice of fresh tomato and a crisp lettuce leaf. Alternatively, arrange slices on a large platter with a drizzle of the Dijon gravy and a colorful vegetable medley around the edges for a stunning centerpiece at your dinner table.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover Chicken Cordon Bleu Meatloaf Recipe in an airtight container for up to 3 days. Make sure the meatloaf has cooled completely before sealing to keep it fresh and prevent condensation.
Freezing
To freeze, wrap the cooled meatloaf tightly in plastic wrap followed by a layer of foil, or place portions in freezer-safe containers. Properly stored, it will keep well for up to 3 months without losing flavor or texture.
Reheating
Reheat leftover slices in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also gently warm them in a skillet with a lid to maintain moisture. Don’t forget to reheat the creamy Dijon gravy separately and pour it over the meatloaf just before serving.
FAQs
Can I substitute the ground chicken with turkey or beef?
Absolutely! While ground chicken keeps the meatloaf light, ground turkey or beef can be used for a richer flavor. Just keep in mind that beef might require less cooking time due to fat content differences.
Is it possible to make this recipe gluten-free?
Yes! Use gluten-free breadcrumbs and double-check that your Worcestershire sauce is gluten-free to adapt the recipe without compromising taste or texture.
Can I prepare this meatloaf without the creamy Dijon gravy?
While the gravy adds a special finishing touch, the meatloaf stands delicious on its own. You could also serve it with a simple mustard sauce or your favorite savory gravy alternative.
How can I tell when the meatloaf is fully cooked?
The best way is to use a meat thermometer inserted into the center. The internal temperature should reach 165°F (74°C) for safe consumption when using ground chicken.
Can I add vegetables to the meatloaf mixture?
Definitely! Finely chopped mushrooms, bell peppers, or spinach can add moisture and nutrients while enhancing the flavor profile without overpowering the classic Chicken Cordon Bleu Meatloaf Recipe taste.
Final Thoughts
Making this Chicken Cordon Bleu Meatloaf Recipe is like unlocking a treasure chest of comforting flavors and scrumptious textures. It’s approachable enough for a weeknight dinner while being special enough to serve guests, striking the perfect balance between familiar and exciting. Give it a try, and I promise it will become one of those dishes you reach for again and again when you want to impress without stress.
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Chicken Cordon Bleu Meatloaf Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Chicken Cordon Bleu Meatloaf combines the classic flavors of chicken, ham, and Swiss cheese into a comforting baked dish topped with a crunchy panko crust and served with a rich, creamy Dijon gravy. Perfect for a family dinner, this recipe brings an elegant twist to traditional meatloaf with layers of savory ham and melted cheese sealed inside flavorful ground chicken, enhanced by a delicious homemade gravy.
Ingredients
Meatloaf Mixture
- 2 lbs. ground chicken
- 1 egg
- 1/4 cup plain bread crumbs
- 2 teaspoons minced onion
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dried parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup mayonnaise
Filling and Topping
- 6 slices Virginia chicken ham
- 6 slices Swiss cheese
- 3/4 cup panko breadcrumbs (for topping)
- 3 tablespoons butter (for gravy)
Creamy Dijon Gravy
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1 cup skim or 1% milk
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper to taste
Instructions
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground chicken with the egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and ground black pepper. Mix thoroughly until all the ingredients are evenly incorporated into a homogeneous mixture.
- Assemble the Meatloaf: In a loaf pan, spread a layer of the prepared chicken mixture. Then layer the Virginia chicken ham slices evenly over it, followed by a layer of Swiss cheese slices. Top with the remaining chicken mixture, spreading it out smoothly to cover the ham and cheese completely.
- Bake the Meatloaf: Place the loaf pan in a preheated oven at 350°F (175°C). Bake for about 30 minutes to allow the meatloaf to set. After 30 minutes, sprinkle the top evenly with panko breadcrumbs to form the crunchy topping, then continue baking for an additional 10-15 minutes or until the top is golden brown and the meatloaf is cooked through to an internal temperature of 165°F (74°C).
- Make the Creamy Dijon Gravy: While the meatloaf bakes, melt the butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until lightly golden. Slowly whisk in the heavy cream and milk, stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard, grated Parmesan cheese, freshly grated nutmeg, salt, and pepper. Continue cooking and stirring until the gravy thickens to a smooth sauce consistency.
- Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes to set the juices. Slice into portions, plate, and serve hot with a generous drizzle of the creamy Dijon gravy.
Notes
- Ensure the internal temperature of the meatloaf reaches 165°F (74°C) to safely cook the ground chicken.
- Using panko breadcrumbs for topping adds a crisp texture that contrasts nicely with the tender meatloaf.
- The gravy can be prepared ahead and gently reheated when ready to serve.
- Substitute regular ham if Virginia chicken ham is unavailable, but chicken ham keeps it leaner.
- Resting the meatloaf before slicing helps retain its moistness and shape.
