If you’re craving a comforting meal that feels a little fancy but is incredibly easy to make, this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is going to become your new best friend in the kitchen. Imagine tender ground chicken blended with savory ham and Swiss cheese, all wrapped in a juicy, flavorful meatloaf and topped with a golden, crunchy layer of panko. Then there’s that silky, tangy Dijon gravy that perfectly complements every bite, creating a dish that’s both nostalgic and delightfully sophisticated. This recipe brings the classic flavors of chicken cordon bleu straight into a cozy, family-friendly format that will impress everyone at the dinner table.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are straightforward and essential, each playing a key role in making this meatloaf moist, flavorful, and creamy. From the ground chicken’s lean base to the bold cheesy layers and the luscious Dijon gravy, every element brings something exciting to the table.
- 2 lbs. ground chicken: The lean yet tender base that makes this meatloaf lighter than traditional beef versions.
- 1 egg: Acts as the perfect binder to hold everything together without drying out.
- 1/4 cup plain bread crumbs: Adds just enough texture to keep the meatloaf stable and moist.
- 2 teaspoons minced onion: Infuses subtle sweetness and depth of flavor.
- 1 1/2 teaspoons garlic powder: A warm, aromatic touch without overpowering the other spices.
- 1/2 teaspoon dried parsley: Light herbaceous notes that brighten the dish.
- 1 1/2 teaspoons salt: Essential for enhancing all the natural flavors.
- 1/2 teaspoon ground black pepper: Adds just a hint of spice and complexity.
- 1/4 cup mayonnaise: Surprising ingredient that keeps the meatloaf ultra moist and tender.
- 6 slices Virginia chicken ham: The classic smoked ham layer that brings rich savory flavor.
- 6 slices Swiss cheese: Melts gorgeously to create that signature gooey center.
- 3/4 cup panko breadcrumbs (for topping): This crunchy topping provides an irresistible golden crust.
- 3 tablespoons butter: The base for the gravy, adding richness.
- 3 tablespoons flour: Helps thicken the creamy Dijon gravy to the perfect consistency.
- 1/4 cup heavy cream: Makes the gravy luxuriously smooth and indulgent.
- 1 cup skim or 1% milk: Lightens the gravy without sacrificing creaminess.
- 1 teaspoon Worcestershire sauce: Adds a subtle tangy depth to the gravy.
- 1 tablespoon Dijon mustard: The star flavor in the creamy gravy that ties everything together.
- 1/2 cup grated Parmesan cheese: Offers a nutty, savory punch in the sauce.
- 1/4 teaspoon freshly grated nutmeg: Just a whisper of warm spice that elevates the gravy.
- Salt and pepper to taste: To season the gravy perfectly.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Step 1: Mix the Meatloaf Ingredients
Start by combining the ground chicken, egg, mayonnaise, bread crumbs, minced onion, garlic powder, parsley, salt, and pepper in a large bowl. This mixture forms the flavorful and tender base of your meatloaf. Make sure everything is well blended but avoid overmixing, as you want to keep the texture light and moist.
Step 2: Assemble the Meatloaf Layers
Next, spread half of the chicken mixture evenly into a loaf pan. Layer the six slices of Virginia chicken ham on top, then add the Swiss cheese slices. Finally, top with the remaining chicken mixture and press gently to seal. This layering technique creates that classic chicken cordon bleu flavor nestled right inside your meatloaf.
Step 3: Bake and Add the Panko Topping
Bake your assembled meatloaf in a preheated oven until it’s almost cooked through. Then sprinkle the panko breadcrumbs evenly over the top and continue baking until the crust is beautifully golden and crunchy. This final crunch is what transforms this dish from everyday comfort food to something truly special.
Step 4: Prepare the Creamy Dijon Gravy
While the meatloaf finishes baking, melt butter in a saucepan and whisk in the flour to create a smooth roux. Slowly add the heavy cream and milk, whisking constantly until the mixture starts to thicken. Stir in Worcestershire sauce, Dijon mustard, grated Parmesan, and nutmeg, seasoning with salt and pepper to taste. This luscious, tangy gravy is the perfect partner that brings all the flavors of the Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe together beautifully.
Step 5: Rest, Slice, and Serve
Give your meatloaf a few minutes to rest once it’s out of the oven. This step helps the juices redistribute, ensuring every slice is juicy and holds together perfectly. Slice thickly and drizzle generously with your homemade creamy Dijon gravy for an unforgettable dinner experience.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives brightens up the plate and adds a fresh, inviting pop of color. If you want to get fancy, a light dusting of finely grated Parmesan over the gravy adds a finishing touch that’s as delicious as it is pretty.
Side Dishes
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe pairs wonderfully with simple sides like garlic mashed potatoes, steamed green beans, or roasted asparagus. The creamy potatoes soak up the gravy perfectly, while vibrant veggies add a refreshing balance to the rich flavors.
Creative Ways to Present
Serve thick slices of the meatloaf on warm plates topped with a generous ladle of the creamy Dijon gravy. For a unique twist, create individual mini meatloaves using a muffin tin and add a dollop of gravy on each for charming personal servings at a dinner party or family gathering.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover meatloaf tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to four days, making for easy lunches or quick dinners throughout the week.
Freezing
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe freezes beautifully. Wrap the cooled meatloaf tightly in plastic wrap and then in foil before freezing. It can be frozen for up to three months. To thaw, transfer it to the fridge overnight.
Reheating
For the best texture, reheat leftover slices in a 350°F oven until warmed through, about 15-20 minutes. If you prefer the microwave, cover loosely and heat in short bursts to avoid drying out. Warm some extra creamy Dijon gravy to pour over the top to keep every bite luscious.
FAQs
Can I use turkey instead of chicken for this meatloaf?
Absolutely! Ground turkey can be used as a substitute and will still give you a moist, flavorful meatloaf. Just watch the cooking time, as leaner turkey meat may cook a bit faster.
Is there a way to make this recipe gluten-free?
Yes, simply swap out the plain breadcrumbs and panko for gluten-free versions. Make sure to verify that the Dijon mustard and Worcestershire sauce you use are also gluten-free.
How do I know when the meatloaf is fully cooked?
The internal temperature should reach 165°F to ensure the ground chicken is safe to eat. Use a meat thermometer inserted into the center for the most accurate check.
Can I prepare the meatloaf mixture a day ahead?
Definitely! You can mix the meatloaf ingredients and assemble it in the loaf pan, then cover and refrigerate overnight. Bake the next day straight from the fridge, adding a few extra minutes to the cooking time.
What’s the best way to keep the meatloaf moist?
Including mayonnaise in the mixture is a great trick, as it adds moisture and tenderness. Also, avoid overmixing and try to avoid overcooking, which can dry it out.
Final Thoughts
Friends, this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is a comforting crowd-pleaser that elevates simple ingredients into a memorable meal. Whether you’re cooking for family, hosting friends, or just treating yourself, this dish promises layers of flavor and texture that will make everyone feel a little more special at the dinner table. Give it a try and watch it become one of your favorite go-to recipes!
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Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Chicken Cordon Bleu Meatloaf combines the classic flavors of chicken, ham, and Swiss cheese into a comforting and delicious meatloaf. Topped with a crispy panko crust and served with a creamy Dijon gravy, this recipe offers a gourmet twist on a family favorite that’s perfect for an easy weeknight dinner or special occasion.
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 Meatloaf Mixture: In a large bowl, combine ground chicken with egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and ground black pepper. Mix thoroughly until well incorporated to create the meatloaf base.
- Assemble the Meatloaf: In a loaf pan, layer half of the chicken mixture evenly. Arrange the 6 slices of Virginia chicken ham over the mixture, followed by layering the 6 slices of Swiss cheese. Top with the remaining chicken mixture, spreading it evenly to cover the filling completely.
- Bake and Add Panko Topping: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for approximately 30 minutes. Remove the meatloaf briefly and sprinkle the 3/4 cup panko breadcrumbs evenly over the top. Continue baking for another 15-20 minutes or until the meatloaf is cooked through and the topping is golden brown and crispy.
- Make the Creamy Dijon Gravy: While the meatloaf bakes, melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in the 3 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually whisk in the heavy cream and milk until smooth and thickened. Stir in Worcestershire sauce, Dijon mustard, grated Parmesan cheese, freshly grated nutmeg, and salt and pepper to taste. Keep warm.
- Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest for 5-10 minutes to allow juices to redistribute. Slice the meatloaf into servings and serve warm, drizzled with the creamy Dijon gravy for a rich and flavorful finish.
Notes
- Use ground chicken breast for a leaner meatloaf or a blend of dark and white meat for more moisture.
- May substitute Swiss cheese with Gruyere or mozzarella if preferred.
- Ensure the internal temperature of the meatloaf reaches 165°F (74°C) for safe consumption.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a gluten-free version, substitute bread crumbs and panko with gluten-free alternatives.
- Make the gravy ahead of time and reheat gently when serving if preferred.
