Chicken Cordon Bleu Meatloaf offers a delightful blend of flavors, featuring tender ground chicken layered with savory Virginia ham and gooey Swiss cheese. Finished with a golden panko breadcrumb crust and paired with a rich, creamy Dijon gravy, it’s the ultimate comfort food for family dinners. The luxurious sauce, crafted from butter, milk, and Parmesan cheese, adds an irresistible touch that takes this dish to the next level.
INGREDIENTS
- 2 teaspoons minced onion
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dried parsley
- 2 lbs. ground chicken
- 1 egg
- 1/4 cup plain breadcrumbs
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup mayonnaise
- 6 slices Virginia ham
- 6 slices Swiss cheese
- 3/4 cup panko breadcrumbs (for topping)
- 1 cup skim or 1% milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 cup heavy cream
- 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
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, egg, mayonnaise, 1/4 cup breadcrumbs, minced onion, garlic powder, parsley, salt, and pepper. Mix until well combined.
- Spread half the chicken mixture evenly into a loaf pan. Layer with slices of ham and Swiss cheese, then top with the remaining chicken mixture, pressing gently to seal the layers.
- Bake for 25 minutes. Remove from the oven, sprinkle panko breadcrumbs evenly on top, and return to bake for an additional 15 minutes, or until the breadcrumbs are golden and the meatloaf is fully cooked.
- While the meatloaf bakes, prepare the gravy. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
- Add Worcestershire sauce, Dijon mustard, Parmesan cheese, and nutmeg. Stir well, then season with salt and pepper to taste. Simmer gently for 2–3 minutes, then remove from heat.
- Allow the meatloaf to rest for 10 minutes before slicing. Serve with the creamy Dijon gravy.
NOTES
- Layering ham and cheese between the chicken mixture creates a rich, gooey center.
- Letting the meatloaf rest before slicing ensures clean cuts and helps maintain its shape.
Nutrition Information
Nutritional values are approximate and should be used as a general guideline rather than definitive health advice.
