Description
This Chicken Cordon Bleu Meatloaf combines all the classic flavors of Chicken Cordon Bleu into a comforting, easy-to-make meatloaf. Ground chicken is seasoned with savory spices, layered with Virginia chicken ham and Swiss cheese, and topped with a crispy breadcrumb crust. Paired with a creamy Dijon gravy, this dish is a delicious twist on a traditional favorite.
Ingredients
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
Instructions
Preheat your oven to 400°F. In a large bowl, mix the ground chicken with the egg, mayonnaise, 1/4 cup of plain breadcrumbs, minced onion, garlic powder, dried parsley, salt, and pepper. This mixture will form the base of your meatloaf.
In a loaf pan, spread half of the chicken mixture evenly at the bottom. Then, layer the chicken ham and Swiss cheese slices over the chicken mixture. Add the remaining chicken mixture on top, smoothing it out to cover the layers below.
Bake the meatloaf for 25 minutes. After 25 minutes, sprinkle the panko breadcrumbs evenly over the top of the meatloaf and bake for another 15 minutes, or until the meatloaf is cooked through and golden brown on top.
While the meatloaf is baking, prepare the creamy Dijon gravy. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually add the heavy cream, milk, Worcestershire sauce, and Dijon mustard, whisking constantly until the sauce thickens, about 3-4 minutes.
Once thickened, stir in the grated Parmesan cheese and freshly grated nutmeg. Season with salt and pepper to taste. Let the gravy simmer for another 2-3 minutes to allow the flavors to meld together.
Once the meatloaf is done baking, let it rest for 5-10 minutes before slicing. Serve each slice with a generous drizzle of the creamy Dijon gravy.
Notes
This Chicken Cordon Bleu Meatloaf is a flavorful, hearty dish that combines the best elements of chicken cordon bleu—savory ham, melted Swiss cheese, and tender chicken—into a comforting meatloaf. The creamy Dijon gravy adds a rich, tangy finishing touch that enhances the flavors.