Description
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is a delicious twist on the classic comfort food. Ground chicken is seasoned and layered with Virginia chicken ham and Swiss cheese, then baked to perfection with a crunchy panko topping. Served with a rich and velvety creamy Dijon gravy, this dish offers a perfect balance of savory flavors and textures for a satisfying family meal.
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 the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the meatloaf.
- Mix the Meatloaf Ingredients: In a large bowl, combine the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Layer the Meatloaf Base: Spread half of the chicken mixture evenly across the bottom of a loaf pan to create the first layer of the meatloaf.
- Add Ham and Cheese Layers: Arrange the Virginia chicken ham slices over the base layer, followed by a layer of Swiss cheese slices to create the iconic Cordon Bleu flavor inside the meatloaf.
- Top with Remaining Chicken Mixture: Spread the remaining chicken mixture over the ham and cheese layers, fully covering them to seal in the fillings.
- Bake the Meatloaf: Bake the meatloaf in the preheated oven for 25 minutes to begin cooking the meat thoroughly.
- Add Panko Topping and Continue Baking: Sprinkle panko breadcrumbs on top of the partially baked meatloaf. Return it to the oven and bake for an additional 15 minutes until the top is golden brown and the meatloaf is cooked through.
- Prepare the Creamy Dijon Gravy: While the meatloaf bakes, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until the mixture bubbles and turns lightly golden, creating a roux.
- Incorporate Cream and Milk: Gradually whisk in the heavy cream and milk, stirring continuously to prevent lumps. Add Worcestershire sauce and Dijon mustard, then bring the gravy to a gentle simmer.
- Finish the Gravy: Stir in grated Parmesan cheese and freshly grated nutmeg until melted and smooth. Season with salt and pepper to taste, adjusting flavors as desired.
- Rest and Serve: Allow the meatloaf to rest a few minutes after baking to set. Slice it, plate, and generously top with the warm creamy Dijon gravy before serving.
Notes
- Make sure the meatloaf is cooked through to an internal temperature of 165°F (74°C) for food safety.
- For best results, allow the meatloaf to rest after baking; this helps it hold together when sliced.
- You can substitute Swiss cheese with Gruyère for a slightly different but equally tasty flavor.
- Use low-fat mayonnaise if you want a lighter version without sacrificing moisture.
- Adjust seasoning in the gravy to match your preferred taste intensity.
- For a gluten-free option, substitute plain bread crumbs and panko with gluten-free alternatives.
