If you’re craving a showstopping dinner that’s pure comfort from the first forkful to the last, look no further than this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy. It’s got all the irresistible flavors of the classic French dish—a savory trio of juicy chicken, smoky ham, and gooey Swiss cheese—baked up in a family-style meatloaf, then drenched in a luscious, tangy gravy that you’ll want to pour over everything. Crowd-pleasing, simple, and a fun twist on a traditional favorite, this is a main course guaranteed to turn any night into a special occasion.
Ingredients You’ll Need
One of the things I adore about this recipe is how each ingredient brings something essential to the table, creating a dish that’s layered with flavor and texture. Gathering everything is a breeze—and you may already have some of these on hand!
- Ground chicken: Lean and mild, it’s the perfect base for building flavorful moisture-packed meatloaf.
- Seasoned breadcrumbs: These help bind everything together and add subtle herby notes to each slice.
- Large egg: Acts as a binder, so your loaf stays moist and doesn’t crumble when sliced.
- Milk: Softens the breadcrumbs, making the finished meatloaf supremely tender.
- Onion powder: Infuses gentle, sweet onion flavor without any chopping required.
- Garlic powder: Lends savory depth—never underestimate what a little garlic powder can do!
- Salt: Enhances every component, making the flavors shine.
- Black pepper: A touch of warmth that wakes everything up.
- Dijon mustard: Adds brightness and a hint of tang—key for that classic cordon bleu taste.
- Diced ham: For pops of smoky, salty flavor that complement the mild chicken perfectly.
- Shredded Swiss cheese: Melts into glorious cheesy pockets throughout the loaf for unmistakable cordon bleu deliciousness.
- Butter (for gravy): Forms the rich base of your creamy Dijon topping.
- All-purpose flour (for gravy): Thickens the sauce to silky perfection.
- Chicken broth (for gravy): Adds savory depth and rounds out the creamy flavors.
- Heavy cream (for gravy): The secret to ultra-luxurious, velvety results.
- Dijon mustard (for gravy): Takes the sauce from simple to spectacular with a burst of tang.
- Garlic powder (for gravy): Ensures every bite of gravy reinforces the savory flavor story.
- Salt and pepper (for gravy): Balances and elevates all the creamy, tangy notes in your finished sauce.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy
Step 1: Mix the Meatloaf Base
In a roomy bowl, combine the ground chicken, seasoned breadcrumbs, egg, milk, onion powder, garlic powder, salt, pepper, and Dijon mustard. Mix gently—think folding and turning—until combined but not overworked. Overmixing can make your chicken cordon bleu meatloaf with creamy Dijon gravy tough, so treat it lovingly for the best tender result.
Step 2: Add the Ham and Cheese
Scatter in the diced ham and shredded Swiss cheese, then fold them in evenly. You want streaks and swirls of salty ham and creamy cheese running through every slice. This is the moment the classic cordon bleu flavors really shine through in your meatloaf.
Step 3: Shape and Bake
Transfer the mixture to a parchment-lined baking sheet or loaf pan. Gently pat it into an even loaf shape—aim for about 8 inches long and 4 inches wide if shaping by hand. Slide it into your preheated oven and bake at 375°F for 50 to 55 minutes, until the center hits 165°F. A few crispy edges and a golden top mean you’re on the right track! Let it rest for 10 minutes to seal in all those juices.
Step 4: Make the Creamy Dijon Gravy
While the meatloaf bakes, whip up your gravy: melt butter in a saucepan over medium heat, whisk in the flour, and cook for a minute to create a roux. Slowly whisk in the chicken broth for a smooth base, followed by the heavy cream, Dijon mustard, garlic powder, salt, and pepper. Let this simmer for 3 to 5 minutes so it thickens to a pourable, glossy sauce.
Step 5: Serve and Enjoy
Slice your chicken cordon bleu meatloaf with creamy Dijon gravy into hearty pieces and arrange on warm plates. Generously spoon the creamy gravy over the top, letting it pool around the slices. Every forkful will deliver juicy chicken, melty cheese, smoky ham, and that bold Dijon creaminess.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy
Garnishes
Finish with a flourish! A sprinkle of fresh chopped parsley, snipped chives, or even a few extra shreds of Swiss cheese melted on top look gorgeous and add a pop of color and flavor. A little cracked black pepper gives a tempting, just-from-the-oven vibe.
Side Dishes
This meatloaf pairs beautifully with classic, cozy sides like mashed potatoes, buttered egg noodles, or roasted vegetables—think asparagus, carrots, or green beans. Anything that can soak up extra creamy Dijon gravy gets my vote!
Creative Ways to Present
For a special gathering, slice your chicken cordon bleu meatloaf with creamy Dijon gravy thick and arrange on a platter. Drizzle with gravy and scatter with parsley for a centerpiece-worthy look. Mini-meatloaf muffins are also fun for parties or boxed lunches—just shape and bake in muffin tins, then serve with the gravy on the side for dipping!
Make Ahead and Storage
Storing Leftovers
Leftover slices can be stored in an airtight container in the fridge for up to three days. I love sneaking a cold slice between bread for a decadent sandwich the next day. Make sure to keep the creamy Dijon gravy in a separate container to preserve its silky texture.
Freezing
This is a great make-ahead main course. Simply wrap cooled slices—or the whole loaf—tightly in plastic wrap followed by foil, then freeze for up to two months. Freeze the gravy separately in a freezer-safe container. Thaw overnight in the fridge before reheating for the freshest flavor and texture.
Reheating
For best results, reheat meatloaf slices and gravy gently in the microwave or a covered baking dish at 325°F until just warmed through. Stir the gravy well as it reheats, and add a splash of milk if needed to restore its ultra-creamy consistency for that perfect chicken cordon bleu meatloaf with creamy Dijon gravy experience.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works beautifully in this recipe; it’s just as lean and mild, letting the ham, cheese, and Dijon shine. Just be sure to use white or mixed-meat turkey for the juiciest results.
How do I make this gluten-free?
Simply swap in gluten-free breadcrumbs and a gluten-free flour blend for the gravy. Everything else in the chicken cordon bleu meatloaf with creamy Dijon gravy is naturally gluten-free, so you won’t miss a thing.
Can I prep this dish ahead of time?
Yes! You can assemble the meatloaf up to a day ahead, cover, and refrigerate before baking. Bring to room temperature before popping into the oven, and prepare the creamy Dijon gravy while it bakes.
Is it okay to use pre-cooked ham and pre-shredded cheese?
Definitely. Using deli ham and bagged shredded Swiss cheese is my go-to shortcut when time is tight, and the flavors are still fantastic in the finished chicken cordon bleu meatloaf with creamy Dijon gravy.
How do I know when the meatloaf is fully cooked?
A meat thermometer is your best friend here. The loaf should reach an internal temperature of 165°F. Let it rest for 10 minutes before slicing so it stays juicy and easy to serve.
Final Thoughts
Once you’ve tried this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy, I have a feeling it’ll become a regular request at your table! It’s comforting, unexpectedly elegant, and surprisingly easy. Gather your ingredients, invite a few hungry friends, and get ready for some seriously happy plates—this dish is pure weeknight magic.
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Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delightful twist on a classic dish with this Chicken Cordon Bleu Meatloaf. Juicy ground chicken mixed with savory ham and Swiss cheese, baked to perfection and served with a luscious Creamy Dijon Gravy.
Ingredients
For the Meatloaf:
- 1 ½ pounds ground chicken
- 1 cup seasoned breadcrumbs
- 1 large egg
- ½ cup milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 cup diced ham
- 1 cup shredded Swiss cheese
For the Creamy Dijon Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven and prepare meatloaf: Preheat oven to 375°F (190°C). Combine ground chicken, breadcrumbs, egg, milk, spices, and Dijon mustard. Fold in ham and cheese. Shape into a loaf and bake for 50–55 minutes.
- Make the Creamy Dijon Gravy: Melt butter in a saucepan, whisk in flour, add broth, cream, Dijon mustard, and seasonings. Simmer until thickened.
- Serve: Slice meatloaf and top with warm gravy before serving.
Notes
- This dish is great with mashed potatoes or roasted vegetables.
- For convenience, use deli ham and pre-shredded Swiss cheese.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
