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
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
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.
