Description
A delicious twist on classic meatloaf featuring ground chicken layered with ham and Swiss cheese, baked to perfection and topped with crunchy panko breadcrumbs. Served with a rich and creamy Dijon gravy, this Chicken Cordon Bleu Meatloaf makes a comforting and elegant meal for the whole family.
Ingredients
Scale
Meatloaf Mixture
- 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
Layering
- 6 slices Virginia chicken ham
- 6 slices Swiss cheese
Topping
- 3/4 cup panko breadcrumbs
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 Meatloaf Mixture: In a large bowl, combine ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble Meatloaf: In a loaf pan, layer half of the chicken mixture evenly. Then layer the chicken ham slices followed by Swiss cheese slices. Top with the remaining chicken mixture, spreading it evenly to cover the layers.
- Bake and Add Topping: Bake the meatloaf in a preheated oven at 350°F (175°C) for about 30 minutes. Remove from oven, sprinkle the panko breadcrumbs evenly over the top, and continue baking for an additional 15-20 minutes or until the meatloaf is cooked through and the topping is golden brown.
- Prepare Creamy Dijon Gravy: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly add the heavy cream and milk while whisking constantly to avoid lumps. Stir in Worcestershire sauce, Dijon mustard, grated Parmesan cheese, nutmeg, salt, and pepper. Continue cooking and stirring until the gravy thickens to desired consistency.
- Rest and Serve: Once baked, remove the meatloaf from the oven and allow it to rest for 5-10 minutes. Slice the meatloaf and serve warm with the creamy Dijon gravy drizzled on top or on the side.
Notes
- Make sure not to overmix the ground chicken mixture to keep the meatloaf tender.
- Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 165°F for safety.
- For extra crunch, broil the panko topping for 1-2 minutes if you prefer a crispier crust.
- Leftover slices can be refrigerated for up to 3 days and reheated gently to preserve moisture.
- Substitute turkey for chicken if preferred for a slightly different flavor.
