Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
There is something incredibly comforting about a dish that takes two beloved classics and marries them into one unforgettable meal. The Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is exactly that kind of dish. Imagine tender, flavorful ground chicken packed with savory ham and melting Swiss cheese, all wrapped up in a juicy meatloaf topped with a crispy panko crust. Then, to elevate this savory delight, you drizzle it with a luxuriously smooth, tangy Dijon cream gravy that perfectly rounds out every bite. This recipe quickly becomes a household favorite, nostalgic yet fresh, and wonderfully satisfying for any dinner occasion.
Ingredients You’ll Need
Creating this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is surprisingly straightforward, and it all comes down to a handful of quality ingredients. Each one plays a key role—whether it’s adding moisture, richness, or that signature savory flavor—making this dish simple yet sensational.
- 2 lbs. ground chicken: The lean protein base, tender and mild, perfect for molding into meatloaf.
- 1 egg: Acts as a binder to hold the meatloaf together without drying it out.
- 1/4 cup plain bread crumbs: Adds structure while keeping the meatloaf moist.
- 2 teaspoons minced onion: Brings gentle sweetness and depth to the mixture.
- 1 1/2 teaspoons garlic powder: Infuses warmth and a subtle punch of flavor.
- 1/2 teaspoon dried parsley: A hint of earthiness and freshness.
- 1 1/2 teaspoons salt: Essential for enhancing every ingredient’s natural flavor.
- 1/2 teaspoon ground black pepper: Provides a mild bite and complexity.
- 1/4 cup mayonnaise: Keeps the meatloaf wonderfully moist and tender.
- 6 slices Virginia chicken ham: The star “cordon bleu” addition, layering that smoky, savory delight inside.
- 6 slices Swiss cheese: Melts beautifully, adding creamy richness with its nutty notes.
- 3/4 cup panko breadcrumbs for topping: Creates a crisp, golden crust to contrast the soft interior.
- 3 tablespoons butter: The base for the creamy Dijon gravy, bringing silky richness.
- 3 tablespoons flour: Helps thicken that dreamy gravy to just the right consistency.
- 1/4 cup heavy cream: Adds luscious creaminess to the sauce.
- 1 cup skim or 1% milk: Lightens the gravy without sacrificing flavor.
- 1 teaspoon Worcestershire sauce: A secret boost of umami that deepens the gravy’s savoriness.
- 1 tablespoon Dijon mustard: Gives that signature tang and a touch of sharpness to the gravy.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty finish perfect for the sauce.
- 1/4 teaspoon freshly grated nutmeg: A subtle warm spice to round out the flavors.
- Salt and pepper to taste: The final seasoning touches for the gravy.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Step 1: Prepare the Chicken Mixture
Start by combining the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper in a large mixing bowl. This combination ensures your meatloaf stays moist, flavorful, and perfectly seasoned throughout. Mix everything gently but thoroughly to avoid packing the meat too tightly.
Step 2: Layer Ham and Swiss Cheese
Next, pour half of the seasoned chicken mixture into your loaf pan, pressing it down evenly. Layer the six slices of Virginia chicken ham over this base, followed by the six slices of Swiss cheese. Finally, cover with the remaining chicken mixture, spreading it out to seal in all those savory layers. This layering is what transforms a simple meatloaf into a showstopper.
Step 3: Bake and Add Panko Topping
Place the meatloaf in a preheated oven and allow it to bake until it’s nearly cooked through—this usually takes about half the total cooking time. Then, sprinkle the panko breadcrumbs over the top for a delightful crunchy finish. Return the meatloaf to the oven to bake until the crust turns golden brown and irresistibly crisp.
Step 4: Make the Creamy Dijon Gravy
While the meatloaf is baking, melt the butter in a saucepan over medium heat. Whisk in the flour to create a smooth roux, cooking gently until it turns a light golden shade. Slowly add the heavy cream and milk, whisking continuously to prevent lumps. Stir in the Worcestershire sauce, Dijon mustard, grated Parmesan cheese, nutmeg, and season with salt and pepper. Simmer gently until thickened into a decadent, glossy gravy.
Step 5: Rest, Slice, and Serve
After baking, allow the meatloaf to rest for about 10 minutes—this makes slicing cleaner and helps lock in those delicious juices. Cut into thick, hearty slices and generously ladle the creamy Dijon gravy over each serving. This final step brings the whole Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe to life on your plate.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Garnishes
Adding fresh garnishes can brighten and elevate this rich dish. Sprinkle chopped fresh parsley or chives over the gravy for a pop of color and a touch of fresh herbaceousness. A light dusting of Parmesan on top invites an extra savory hug. These simple touches make each plate look as wonderful as it tastes.
Side Dishes
This hearty meatloaf pairs beautifully with classic sides like creamy mashed potatoes or buttery roasted carrots to soak up all the flavorful gravy. For a green contrast, steamed asparagus or sautéed green beans add crispness and balance out the richness perfectly. These sides keep the meal well-rounded and satisfying.
Creative Ways to Present
To turn this homey dish into a conversation starter, try serving slices on individual plates drizzled with the gravy artistically. Or, for a casual family-style dinner, place the whole meatloaf on a rustic wooden board alongside bowls of gravy and sides to encourage sharing. Either way, this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe shines with its warm, inviting presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, wrap them tightly in foil or place them in an airtight container and refrigerate. The flavors actually meld even more after a day, making for an equally delicious second round of this meatloaf within 3 to 4 days.
Freezing
This dish also freezes beautifully. Wrap the cooled meatloaf tightly in plastic wrap and foil to prevent freezer burn, then store it for up to 3 months. For best results, freeze it without the creamy Dijon gravy and prepare the sauce fresh after reheating the meatloaf.
Reheating
To reheat, thaw overnight if frozen, then warm slices gently in the oven at 325°F until heated through to preserve the texture. Heat the gravy separately on the stovetop until warm and pour it over just before serving, so the sauce stays smooth and luscious.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While Swiss cheese adds its classic nutty flavor, you can try Gruyère or even mozzarella for a milder, creamier melt. Just choose a cheese that melts well for the best texture.
Is it possible to make this meatloaf gluten-free?
Yes, just swap out the plain bread crumbs and panko topping with gluten-free alternatives. Make sure to use gluten-free flour for the gravy to keep the recipe fully gluten-free without sacrificing taste.
Can I prep this meatloaf the day before baking?
Definitely! Assembling the meatloaf the day before allows the flavors to meld beautifully. Keep it covered in the fridge and add the panko topping just before baking the next day for the best crust.
What can I substitute for mayonnaise in the meatloaf?
If you want to skip mayo, plain Greek yogurt or sour cream work well as moistening agents and add a slight tanginess that complements the other ingredients.
How long does the creamy Dijon gravy keep in the fridge?
The gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove, whisking to restore its smooth texture before serving.
Final Thoughts
Trust me when I say that this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is a showstopper you’ll want to make again and again. Its blend of comforting familiarity and sophisticated flavors takes a simple weeknight dinner to the next level without any fuss. So grab your ingredients, and get ready to enjoy a dish that feels like a warm hug on a plate—your taste buds will thank you!
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Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Chicken Cordon Bleu Meatloaf is a delicious twist on the classic chicken cordon bleu, wrapping ground chicken with slices of ham and Swiss cheese, then baking it to perfection. Topped with crispy panko breadcrumbs and served with a creamy Dijon gravy, this hearty meal combines the flavors of traditional cordon bleu with the comfort of meatloaf in an easy-to-make dish perfect for dinner.
Ingredients
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 ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mix thoroughly to ensure all ingredients are well incorporated.
- Assemble the meatloaf: In a loaf pan, spread a layer of the chicken mixture evenly. Then, layer slices of Virginia chicken ham and Swiss cheese over the mixture. Add the remaining chicken mixture on top, smoothing the surface evenly.
- Bake the meatloaf: Preheat the oven and bake the assembled meatloaf until it is partially cooked. Remove from the oven, sprinkle the panko breadcrumbs evenly on top, and dot with small pieces of butter. Return to the oven and continue baking until the top is golden brown and the meatloaf is fully cooked through.
- Make the creamy Dijon gravy: In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook until bubbly and slightly golden. Gradually whisk in heavy cream and milk to make a smooth sauce. Stir in Worcestershire sauce, Dijon mustard, grated Parmesan cheese, freshly grated nutmeg, and season with salt and pepper to taste. Continue cooking, stirring frequently, until the gravy thickens.
- Rest and serve: Remove the meatloaf from the oven and let it rest for several minutes to set. Slice the meatloaf and serve warm with the creamy Dijon gravy poured over the top or on the side.
Notes
- Ensure the meatloaf is cooked through to an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute the Virginia chicken ham with regular ham or turkey ham if preferred.
- The panko topping adds a delightful crunch, but can be omitted if a softer crust is preferred.
- Use fresh garlic powder and minced onion for better flavor, or substitute with finely chopped fresh garlic and onions if preferred.
- The creamy Dijon gravy can be made ahead and reheated when ready to serve.
- Letting the meatloaf rest before slicing helps retain juices and ensures clean slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
