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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the meatloaf.
- 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.
- 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.
- 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.
- 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.
- Start Baking: Bake the meatloaf in the preheated oven for 25 minutes to begin cooking the chicken and meld the flavors.
- 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.
- 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.
- 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.
- 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.
- 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
