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
Scale
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.
