Description
This Chicken Cordon Bleu Meatloaf combines the classic flavors of chicken, ham, and Swiss cheese in a comforting meatloaf form, topped with crispy panko breadcrumbs and served with a rich, creamy Dijon gravy. It’s a delightful twist on the traditional chicken cordon bleu, perfect for a family dinner or special occasion.
Ingredients
Scale
Meatloaf
- 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
- 6 slices Virginia chicken ham
- 6 slices Swiss cheese
Topping
- 3/4 cup panko breadcrumbs
- 3 tablespoons butter
Creamy Dijon Gravy
- 3 tablespoons butter
- 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 Meat Mixture: In a large bowl, combine the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and ground black pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Meatloaf: In a greased loaf pan, layer half of the chicken mixture evenly; then lay down slices of Virginia chicken ham and Swiss cheese. Top with the remaining chicken mixture, pressing gently to create an even loaf.
- Bake the Meatloaf: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for about 30 minutes. Remove from oven, sprinkle the top evenly with panko breadcrumbs for a crunchy topping, dot with butter, and return to the oven to bake for an additional 15-20 minutes or until the meatloaf is cooked through and the topping is golden brown.
- Make the Creamy Dijon Gravy: In a medium saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes without browning. Gradually whisk in the heavy cream and milk until smooth. Stir in Worcestershire sauce, Dijon mustard, grated Parmesan cheese, freshly grated nutmeg, and season with salt and pepper. Cook, stirring constantly, until the gravy thickens to desired consistency.
- Rest and Serve: Once the meatloaf is done, let it rest for about 5 minutes. Slice the meatloaf, plate, and generously spoon the creamy Dijon gravy over the slices before serving.
Notes
- For best results, use fresh ground chicken instead of pre-packaged to ensure quality and flavor.
- Letting the meatloaf rest after baking helps retain juices and makes slicing easier.
- You can substitute turkey ham or deli ham if Virginia chicken ham is unavailable.
- Ensure the internal temperature of the meatloaf reaches 165°F (74°C) for safe consumption.
- The creamy Dijon gravy can be prepared ahead and reheated gently before serving.
