Description
This Chicken Cordon Bleu Meatloaf is a comforting and hearty twist on the classic French dish. Made with seasoned ground chicken and layered with slices of Virginia chicken ham and Swiss cheese, it’s baked to perfection and topped with a golden panko crust. Served with a rich, creamy Dijon gravy, this dish combines the familiar flavors of cordon bleu in a cozy, sliceable meatloaf form.
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
1️⃣ Preheat the oven to 400°F. In a large mixing bowl, combine the ground chicken, egg, mayonnaise, plain breadcrumbs, minced onion, garlic powder, parsley, salt, and pepper. Mix until well incorporated, but do not overwork the meat.
2️⃣ In a loaf pan lined with parchment or lightly greased, spread half of the chicken mixture evenly into the bottom. Lay down the slices of chicken ham followed by the Swiss cheese. Top with the remaining chicken mixture, pressing it gently into an even layer.
3️⃣ Place the meatloaf in the oven and bake for 25 minutes. Carefully remove it, sprinkle the panko breadcrumbs evenly on top, then return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F and the top is golden.
4️⃣ While the meatloaf finishes baking, prepare the creamy Dijon gravy. In a saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Cook for 1-2 minutes until lightly golden.
5️⃣ Gradually whisk in the heavy cream and milk. Stir in the Worcestershire sauce and Dijon mustard. Allow the sauce to simmer gently, then add the Parmesan cheese and nutmeg. Continue whisking until the sauce thickens. Season with salt and pepper to taste.
6️⃣ Let the meatloaf rest for 10 minutes before slicing. Serve each slice with a generous spoonful of the warm Dijon gravy.
Notes
For best results, allow the meatloaf to rest after baking to help it set and make cleaner slices. The creamy Dijon gravy adds a tangy and savory element that complements the ham and cheese filling. You can prepare the sauce in advance and reheat gently before serving. This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.