If you’re a fan of classic Chicken Cordon Bleu, then you’ll absolutely love this Chicken Cordon Bleu Meatloaf. It’s a perfect combination of the flavors we all know and love, but in a completely new and exciting format. Ground chicken, savory Virginia chicken ham, creamy Swiss cheese, and a crispy breadcrumb crust come together in this mouthwatering dish that’s as comforting as it is delicious.

One of the things that makes this recipe so special is how easy it is to prepare while still feeling elegant and indulgent. It’s a great way to make a traditional favorite a bit more weeknight-friendly without sacrificing any of the taste. Plus, the creamy Dijon gravy adds a rich, tangy element that brings the whole dish together. Whether you’re cooking for a family dinner or looking for a crowd-pleasing main dish for a gathering, this Chicken Cordon Bleu Meatloaf will be a hit!

Ingredients You’ll Need for This Recipe

Before we dive into the step-by-step instructions, let’s go over everything you’ll need to make this dish. It’s pretty simple, and you may already have some of these ingredients on hand!

For the 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
3/4 cup panko breadcrumbs for topping

For the 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

Now that you have everything you need, let’s get started!

Steps to Make Chicken Cordon Bleu Meatloaf

Step 1: Preheat the Oven and Prepare the Meatloaf Mixture

Start by preheating your oven to 400°F. This ensures that your meatloaf will cook evenly and come out with that perfect golden brown top.

In a large bowl, combine the ground chicken with the egg, mayonnaise, plain breadcrumbs, minced onion, garlic powder, dried parsley, salt, and pepper. This is your base mixture, and it’s where all the flavors of the meatloaf will start to come together. The mayonnaise is key here, adding a nice moisture and creaminess to the ground chicken that will help keep it tender throughout the cooking process.

Mix everything together until well combined. I always find it easiest to use my hands for this part, but you can also use a spoon or spatula if you prefer.

Step 2: Layer the Meatloaf in the Pan

Next, grab your loaf pan (a 9×5-inch pan works great for this) and spread half of the chicken mixture evenly along the bottom. Make sure it’s as smooth as possible so the layers will cook evenly.

Now comes the fun part—layering! Take your slices of Virginia chicken ham and place them over the chicken mixture. These thin slices of ham add such a savory element to the meatloaf, and they pair beautifully with the Swiss cheese. After the ham, layer the Swiss cheese slices on top. I like to slightly overlap them so you get that cheesy goodness in every bite.

Once those layers are set, cover them with the remaining chicken mixture. Smooth the top as best as you can to cover the ham and cheese completely.

Step 3: Bake the Meatloaf

Now that your meatloaf is assembled, it’s time to get it into the oven! Bake it at 400°F for about 25 minutes. This will allow the meatloaf to cook through without over-browning. After the initial 25 minutes, sprinkle the panko breadcrumbs evenly over the top of the meatloaf. This adds a nice crunchy topping that contrasts wonderfully with the tender inside.

Return the meatloaf to the oven for another 15 minutes, or until it’s golden brown and cooked through. You’ll know it’s done when the top is crisp and a meat thermometer inserted into the center reads 165°F.

How to Make the Creamy Dijon Gravy and Final Tips

Now that your Chicken Cordon Bleu Meatloaf is baking away and filling your kitchen with an irresistible aroma, it’s time to prepare the creamy Dijon gravy that will really elevate this dish. This gravy is creamy, tangy, and has just the right amount of flavor to complement the savory meatloaf. Let’s walk through how to make it!

Steps to Make the Creamy Dijon Gravy

Step 4: Start with the Roux

To make the creamy Dijon gravy, begin by melting the butter in a saucepan over medium heat. You want the butter to melt gently and start to bubble, but be careful not to let it brown. Once the butter is melted, whisk in the flour to create a roux. This mixture will help thicken your gravy.

Cook the roux for about 1-2 minutes, whisking constantly. The flour will form a paste with the butter, and it’s important to let it cook for just a minute to get rid of any raw flour taste. It should be a pale golden color at this point.

Step 5: Add the Liquids

Once your roux is ready, slowly pour in the heavy cream, whisking constantly to ensure it blends smoothly with the flour mixture. This is where the creaminess comes in! After the heavy cream, add in the milk, Worcestershire sauce, and Dijon mustard. The Worcestershire sauce gives the gravy a deep umami flavor, while the Dijon mustard adds that tangy kick we all love.

Continue whisking and cook the gravy for about 3-4 minutes. It will start to thicken, and you’ll want to make sure it’s nice and smooth. If it’s too thick for your liking, you can add a little more milk to loosen it up, but keep in mind that you want it to be thick enough to coat the back of a spoon.

Step 6: Finish the Gravy

Once the gravy has thickened to your desired consistency, stir in the grated Parmesan cheese. This adds an extra layer of richness and helps to bring the sauce all together. Then, add a pinch of freshly grated nutmeg. The nutmeg adds a subtle warmth and enhances the flavors of the gravy.

Taste the gravy and season with salt and pepper to your liking. Let the gravy simmer for another 2-3 minutes, stirring occasionally. This will allow all the flavors to meld together and create that creamy, savory sauce that pairs so beautifully with the meatloaf.

Step 7: Let the Meatloaf Rest and Slice

Once your meatloaf is out of the oven and golden brown on top, let it rest for 5-10 minutes before slicing. This is important because it allows the juices to redistribute throughout the meatloaf, making each slice tender and juicy. If you slice it too soon, it might fall apart.

While it’s resting, you can reheat the gravy if necessary. Then, drizzle a generous amount of the creamy Dijon gravy over each slice of meatloaf. You can also serve the gravy on the side if you prefer, but I personally love to have it drizzled over the top, soaking into every bite of the meatloaf.

Tips for a Perfect Chicken Cordon Bleu Meatloaf

Use Ground Chicken: For the best texture and flavor, make sure you use ground chicken. You can find it at most grocery stores, but if you can’t find it, ground turkey is a good substitute.
Layering Is Key: Don’t skip the step of layering the chicken ham and Swiss cheese. These layers add so much flavor and richness to the meatloaf, making it feel like a gourmet dish.
Panko Breadcrumbs for Crunch: The panko breadcrumbs are essential for adding a crunchy, golden topping. They give the meatloaf a wonderful texture contrast to the soft, moist interior. If you can’t find panko breadcrumbs, you can substitute regular breadcrumbs, but panko really gives it that perfect crispiness.
Make-Ahead Option: If you’re short on time, you can prepare the meatloaf and gravy ahead of time. Assemble the meatloaf, cover it, and store it in the refrigerator for up to a day before baking. The gravy can be made ahead as well—just store it in an airtight container and reheat it when ready to serve.
Pair It with Your Favorite Sides: This meatloaf pairs wonderfully with mashed potatoes, roasted vegetables, or a crisp salad. The creamy Dijon gravy is also delicious when served alongside some buttery mashed potatoes—trust me, you’ll want that gravy on everything!