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

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

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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