Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe

If you’ve ever dreamed of combining the comfort of meatloaf with the classic flavors of a French bistro favorite, then you are in for a delightful treat with this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe. Imagine juicy ground chicken layered with savory ham and melted Swiss cheese, all wrapped up in a golden crust and topped with an irresistibly rich, tangy gravy. It’s a soulful, satisfying dish that brings elegance and coziness together perfectly, and once you try it, it will instantly become a beloved staple in your dinner rotation.

Ingredients You’ll Need

Gathering the right ingredients is the secret to nailing this recipe. Each element plays a unique role, from the tender ground chicken forming the hearty base, to the sharp Swiss cheese and smoky ham adding depth, finished off with a luscious, creamy Dijon gravy that brings everything to life. Here’s what you’ll need:

• 2 lbs ground chicken: The lean protein that keeps this meatloaf moist yet light.
• 1 egg: Acts as the perfect binder to hold everything together.
• ¼ cup plain bread crumbs: Adds just enough texture and moisture retention for a tender loaf.
• 2 tsp minced onion: Brings a mild sweetness and aromatic foundation.
• 1 ½ tsp garlic powder: Infuses the meat with warm, savory flavor.
• ½ tsp dried parsley: Adds a touch of herbaceous freshness for balance.
• 1 ½ tsp salt: Essential to enhance every flavor layer.
• ½ tsp ground black pepper: Provides a gentle kick without overpowering.
• ¼ cup mayonnaise: Keeps the meatloaf tender and adds richness.
• 6 slices Virginia chicken ham: The smoky, salty classic filling in the heart of the meatloaf.
• 6 slices Swiss cheese: Melts beautifully, offering nutty creaminess.
• ¾ cup panko breadcrumbs: Used for topping, giving a wonderful golden crisp crust.
• 3 tbsp butter: The base of the creamy Dijon gravy, adding smoothness.
• 3 tbsp flour: Creates the perfect roux to thicken the sauce.
• ¼ cup heavy cream: Enriches the gravy with luscious texture.
• 1 cup skim or 1% milk: Lightens the gravy while keeping it smooth.
• 1 tsp Worcestershire sauce: Adds a subtle, complex umami depth.
• 1 tbsp Dijon mustard: The star flavor of the gravy, sharp and tangy.
• ½ cup grated Parmesan cheese: Introduces a salty, savory punch to the sauce.
• ¼ tsp freshly grated nutmeg: A whisper of warmth that elevates the gravy’s flavor.
• Salt and pepper to taste: To perfectly season your gravy.

How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe

Step 1: Prepare the Meat Mixture

Start by preheating your oven to 400°F (200°C) so it’s ready to go when your meatloaf is assembled. In a large bowl, mix the ground chicken with egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. This combination ensures your meatloaf is packed with flavor and stays wonderfully moist through baking.

Step 2: Layer the Meatloaf

Grab a loaf pan and evenly spread half of the chicken mixture across the bottom—this will be the delicious base. Next, layer the slices of Virginia chicken ham carefully over that. Then add the Swiss cheese slices on top of the ham. Cover everything with the remaining chicken mixture, sealing in those luscious layers. This is where the magic of Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe really shines, melding those classic flavors into something unique and irresistible.

Step 3: Bake and Add the Crunch

Bake your meatloaf in the preheated oven for 25 minutes. After that initial time, generously sprinkle the panko breadcrumbs on top—the secret to that satisfying golden crunch. Keep baking for another 15 minutes or until the crust is toasted and the meatloaf is cooked through. This two-step baking process gives you the perfect balance of tender inside and crispy top.

Step 4: Make the Creamy Dijon Gravy

While the meatloaf rests, melt butter in a saucepan over medium heat and whisk in the flour. Cook until it bubbles and turns lightly golden, creating a flavorful roux. Slowly whisk in the heavy cream and milk, stirring constantly to avoid lumps. Next, add Worcestershire sauce and Dijon mustard, bringing the sauce to a gentle simmer. Stir in Parmesan and freshly grated nutmeg until the sauce is smooth and rich. Season with salt and pepper to taste. This creamy Dijon gravy perfectly complements the savory meatloaf, tying it all together in a luscious finish.

How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe

Garnishes

Keep the garnishes simple but thoughtful. A sprinkle of freshly chopped parsley or chives adds a pop of green and freshness that brightens each rich, flavorful bite. You might also consider a few delicate slivers of sautéed mushrooms or caramelized onions on top to enhance the savory profile even further.

Side Dishes

This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe pairs wonderfully with creamy mashed potatoes or buttery roasted vegetables. If you’re craving something lighter, a crisp mixed greens salad with a lemon vinaigrette is a refreshing accompaniment that balances the richness of the meatloaf and gravy beautifully.

Creative Ways to Present

For a fun twist, serve individual mini meatloaves wrapped and layered like traditional cordon bleu, arranged on a platter with drizzle of the creamy Dijon gravy in elegant swirls. Or, slice the meatloaf thickly and stack it alongside roasted asparagus or grilled peaches for a gourmet dinner party presentation that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its moisture and flavor. Reheat slices gently to keep the cheese melty and the meat tender without drying out.

Freezing

If you want to make this dish ahead, you can freeze the fully cooked meatloaf, wrapped tightly in foil or plastic wrap, for up to 2 months. Thaw overnight in the fridge before reheating. For best results, store the gravy separately in a freezer-safe container and reheat it freshly to preserve its creamy texture.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, covering loosely with foil to protect the crust. Warm the creamy Dijon gravy gently on the stovetop, stirring occasionally, so it stays velvety and luscious as a perfect topper.

FAQs

Can I use turkey instead of chicken for this meatloaf?

Absolutely! Ground turkey works well as a substitute and will give you a similar lean, tender texture. Just be sure to monitor the cooking time since turkey can vary slightly in moisture.

Is there a way to make the creamy Dijon gravy dairy-free?

Yes, swap out the butter for a plant-based alternative and use coconut or almond milk instead of dairy milk and cream. The texture might be slightly different, but the flavor will stay deliciously close.

What can I use if I don’t have panko breadcrumbs for the topping?

Regular breadcrumbs or crushed crackers can work in a pinch. Just keep in mind the topping might be less crispy, but it’ll still add a nice texture layer on top of the meatloaf.

Can I prepare the meatloaf mixture the day before?

Definitely! Preparing the meat mixture in advance helps the flavors meld. Just keep it covered tightly in the fridge and bake fresh when you’re ready. The crunchy panko topping and gravy are best added just before baking and serving.

Is this recipe suitable for meal prep lunches?

Yes, it’s fantastic for meal prep because it reheats well and stays flavorful. Portion it into airtight containers with a side of veggies or grains, and you’ve got weekday lunches sorted.

Final Thoughts

Now that you’ve discovered the joy of Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe, I guarantee it will become your new comfort food obsession. It’s a perfect blend of familiar favorites with creative flair, delivering cozy, sophisticated flavors that everyone will rave about. So roll up your sleeves, dive into the kitchen, and treat yourself to this delicious creation—you deserve every indulgent bite!

Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe

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3.9 from 22 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is a delightful twist on classic chicken cordon bleu, featuring layers of ground chicken, Virginia ham, and Swiss cheese baked to perfection. Topped with crunchy panko breadcrumbs and served with a rich and creamy Dijon mustard gravy, this recipe offers comfort and elegance in one dish, perfect for a satisfying family dinner.

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Ingredients

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Meatloaf

• 2 lbs ground chicken
• 1 egg
• ¼ cup plain bread crumbs
• 2 tsp minced onion
• 1 ½ tsp garlic powder
• ½ tsp dried parsley
• 1 ½ tsp salt
• ½ tsp ground black pepper
• ¼ cup mayonnaise
• 6 slices Virginia chicken ham
• 6 slices Swiss cheese
• ¾ cup panko breadcrumbs (for topping)

Creamy Dijon Gravy

• 3 tbsp butter
• 3 tbsp flour
• ¼ cup heavy cream
• 1 cup skim or 1% milk
• 1 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ½ cup grated Parmesan cheese
• ¼ tsp freshly grated nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the meatloaf.
2. Prepare 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 these ingredients thoroughly until well combined, ensuring an even distribution of seasonings.
3. Layer Meat Mixture: Spread half of the prepared chicken mixture evenly across the bottom of a loaf pan to create the base layer for the meatloaf.
4. Add Ham and Cheese Layers: Layer the Virginia chicken ham slices over the chicken mixture, then place the Swiss cheese slices on top, creating the classic cordon bleu flavors within the meatloaf.
5. Top with Remaining Meat Mixture: Spread the remaining chicken mixture evenly over the ham and cheese layers, completely covering them to seal in the flavors.
6. Start Baking: Bake the meatloaf in the preheated oven for 25 minutes to begin cooking the chicken and meld the flavors.
7. Add Panko Topping and Continue Baking: After the initial baking, sprinkle panko breadcrumbs evenly over the top of the meatloaf. Continue baking for an additional 15 minutes or until the top is golden brown and the meatloaf is cooked through.
8. Make the Gravy Base: While the meatloaf bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until the mixture bubbles and turns lightly golden, forming a roux.
9. Incorporate Cream and Milk: Gradually whisk in the heavy cream and milk to the roux, stirring continuously to avoid lumps. Add Worcestershire sauce and Dijon mustard, then bring the mixture to a gentle simmer to thicken.
10. Finish Gravy: Stir in grated Parmesan cheese and freshly grated nutmeg until the cheese melts and the sauce becomes smooth. Season with salt and pepper to your taste.
11. Serve: Let the meatloaf rest for a few minutes after removing from the oven. Slice and serve topped with the creamy Dijon gravy for a delectable finish.

Notes

• Use ground chicken breast for a leaner meatloaf option.
• Ensure the meatloaf reaches an internal temperature of 165°F (74°C) for safe consumption.
• For extra crispiness, broil the panko topping for 1-2 minutes at the end of baking, watching closely to prevent burning.
• Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• This recipe pairs well with steamed vegetables or a fresh green salad.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American