If you’re craving a comforting, hearty dish with a twist, this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is about to become your new go-to. Imagine the classic, tender chicken meatloaf wrapped with smoky Virginia ham and creamy Swiss cheese, all topped with a golden panko crust and smothered in a rich, velvety Dijon mustard gravy. This recipe captures everything delicious about chicken cordon bleu but transforms it into a family-friendly loaf that’s perfect for weeknights or special dinners. It’s a crowd-pleaser with layers of flavor and comforting textures that will have everyone asking for seconds.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each item is simple and purposeful, working together to build incredible flavor and texture. From the juicy ground chicken to the aromatic spices, and the creamy gravy components, every choice enhances the deliciousness of this dish.
- 2 lbs ground chicken: The tender, lean base that makes the meatloaf moist and flavorful.
- 1 egg: Acts as a binder to hold the meat mixture together perfectly.
- ¼ cup plain bread crumbs: Adds structure while keeping the meatloaf light.
- 2 tsp minced onion: Provides a subtle sweetness and depth.
- 1 ½ tsp garlic powder: Delivers a warm, savory note that complements the chicken beautifully.
- ½ tsp dried parsley: Adds a gentle touch of herbal freshness.
- 1 ½ tsp salt: Essential to bring out all the flavors.
- ½ tsp ground black pepper: Adds a hint of heat and spice.
- ¼ cup mayonnaise: Keeps the meatloaf moist and tender from within.
- 6 slices Virginia chicken ham: The smoky, savory layer that transforms the loaf into a cordon bleu experience.
- 6 slices Swiss cheese: Melts into creamy, slightly nutty goodness fulfilling the cheese component perfectly.
- ¾ cup panko breadcrumbs (for topping): Creates a beautiful, crunchy golden crust.
- 3 tbsp butter: Rich base for the gravy.
- 3 tbsp flour: Thickens the creamy Dijon gravy flawlessly.
- ¼ cup heavy cream: Adds lushness and velvety texture to the sauce.
- 1 cup skim or 1% milk: Keeps the gravy light but creamy.
- 1 tsp Worcestershire sauce: Imparts a subtle umami depth to the gravy.
- 1 tbsp Dijon mustard: The star flavor in the gravy that adds a tangy zip.
- ½ cup grated Parmesan cheese: Melts into the gravy for an extra layer of savory goodness.
- ¼ tsp freshly grated nutmeg: Provides a hint of warmth and complexity.
- Salt and pepper to taste: To season the gravy perfectly at the end.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Step 1: Prepare the Oven and Meat Mixture
Start by preheating your oven to 400°F (200°C), so it’s ready to create that perfect, slightly crisp outer crust. In a large bowl, combine your ground chicken, egg, mayonnaise, bread crumbs, minced onion, garlic powder, parsley, salt, and pepper. This mixture is your foundation—mix it gently but thoroughly to keep it tender while ensuring every bite bursts with flavor.
Step 2: Layer Your Meatloaf
Grab a loaf pan and press half of the chicken mixture evenly at the bottom; this forms a solid base. Next, layer the Virginia chicken ham slices so that every bite has the smoky, savory surprise. On top of the ham, add the Swiss cheese slices—the gooey heart of this meatloaf. Finally, cover everything with the remaining chicken mixture, making sure you seal those delicious fillings inside.
Step 3: Bake and Add the Crunchy Topping
Pop the loaf into the oven and bake uncovered for 25 minutes. Then, sprinkle the panko breadcrumbs over the top—this step is a game changer, giving you that irresistible golden, crunchy crust. Return it to the oven and bake for another 15 minutes until the crust looks perfectly crisp and the meatloaf is cooked through.
Step 4: Make the Creamy Dijon Gravy
While the meatloaf bakes, make the gravy that will take this dish to the next level. Melt butter in a saucepan over medium heat, whisk in flour, and cook for about 1-2 minutes until you see it bubbling and becoming lightly golden—this forms the roux, which is the base of a luscious gravy. Gradually whisk in the heavy cream and milk, stirring constantly to keep it silky and lump-free. Add Worcestershire sauce and Dijon mustard for that signature tang, then stir in Parmesan cheese and fresh nutmeg until smooth and velvety. Taste and season with salt and pepper to your liking.
Step 5: Rest, Slice, and Serve
Once the meatloaf is out of the oven, let it rest for a few minutes—this allows the juices to redistribute so every slice stays moist and perfect. Slice thoughtfully, plate, and generously ladle the creamy Dijon gravy right over the top for a comforting, flavor-packed finish.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a bright look and a little extra fresh flavor that cuts through the rich gravy. A light sprinkle of extra grated Parmesan can also add a savory kiss on top just before serving.
Side Dishes
This dish pairs beautifully with simple roasted vegetables—for instance, roasted asparagus or green beans provide a crisp contrast. Mashed potatoes or creamy risotto soak up the luscious gravy, making every bite a cozy experience. A crisp garden salad can also bring welcome freshness to the plate.
Creative Ways to Present
If you want to impress guests or family, serve slices of the meatloaf on individual warmed plates with a generous drizzle of the creamy Dijon gravy, then sprinkle some toasted panko crumbs on the side for extra crunch. Or for a casual meal, slice the loaf thick and pile it on a rustic wooden board surrounded by your favorite sides for a beautiful family-style display.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors meld even more after a day, making it a perfect savory leftover.
Freezing
If you’d like to save it for later, wrapped tightly in foil and then plastic wrap, this meatloaf freezes beautifully for up to 2 months. Freeze before baking if you want to bake fresh later, or bake fully and then freeze for quick reheating.
Reheating
Reheat slices gently in a 350°F (175°C) oven or microwave until warmed through. For best results, warm the gravy separately on the stovetop, then drizzle it over the reheated meatloaf for maximum creaminess and flavor.
FAQs
Can I use other types of cheese instead of Swiss?
Absolutely! While Swiss is traditional and melts beautifully, Gruyere or mozzarella work wonderfully too and can add a slightly different flavor profile. Just choose a cheese that melts well to keep that creamy inside.
Is ground chicken the best choice for this recipe?
Ground chicken provides a lighter option that pairs well with the ham and cheese. You can substitute ground turkey if you prefer, but avoid leaner meats like ground breast only, which may dry out the meatloaf.
Can I make this meatloaf gluten-free?
Yes! Use gluten-free bread crumbs in the meat mixture and panko topping, and substitute all-purpose flour in the gravy with a gluten-free flour blend or cornstarch to keep the gravy thick and smooth.
How spicy is the gravy?
The creamy Dijon gravy has a gentle tang with no heat, thanks to the Dijon mustard and Worcestershire sauce. If you love a little kick, you can add a pinch of cayenne pepper or smoked paprika to the gravy while cooking.
Can I prepare the meatloaf the night before?
Definitely! You can assemble the loaf the night before and refrigerate it, then bake fresh the next day. This actually enhances the flavors and saves time on busy nights.
Final Thoughts
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is a total winner in both flavor and comfort. It’s the perfect way to enjoy the cozy taste of classic chicken cordon bleu with the ease of a meatloaf. Whether you’re cooking for your family or craving something special, I wholeheartedly encourage you to try this recipe and make it a cherished part of your dinner lineup. Once you taste that creamy gravy and the blend of ham, cheese, and chicken, you’ll understand why this has quickly become a favorite.
Print
Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Chicken Cordon Bleu Meatloaf is a delicious twist on the classic cordon bleu, combining ground chicken with layers of Virginia ham and Swiss cheese, all baked to perfection and topped with a crispy panko breadcrumb crust. Finished with a rich and creamy Dijon gravy, this comforting entree makes a perfect family dinner that’s both flavorful and satisfying.
Ingredients
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
Topping
- ¾ cup panko breadcrumbs
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 is ready for baking the meatloaf.
- Prepare the Meat Mixture: In a large bowl, combine the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mix everything together thoroughly until well combined to form the meatloaf base.
- Layer the Meatloaf: Spread half of the chicken mixture evenly across the bottom of a loaf pan, creating a solid base layer.
- Add Ham and Cheese: Place the Virginia chicken ham slices over the meat layer, followed by layering the Swiss cheese slices on top of the ham.
- Top with Remaining Meat: Spread the remaining chicken mixture evenly over the ham and cheese layers, making sure to cover them completely for a sealed meatloaf.
- Bake Initial Meatloaf: Bake the meatloaf in the preheated oven for 25 minutes to start cooking through the layers.
- Add Panko Topping: After 25 minutes, carefully sprinkle the panko breadcrumbs evenly over the top of the meatloaf, then return it to the oven.
- Bake Until Golden: Continue to bake for an additional 15 minutes, or until the panko topping is golden brown and the meatloaf is thoroughly cooked through.
- Make the Creamy Dijon Gravy: While the meatloaf is baking, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is bubbling and lightly golden, forming a roux.
- Add Liquids to Gravy: Gradually whisk in the heavy cream and milk, stirring constantly to avoid lumps. Stir in Worcestershire sauce and Dijon mustard, bring to a gentle simmer.
- Finish the Gravy: Stir in the grated Parmesan cheese and freshly grated nutmeg until melted and smooth. Season with salt and pepper to taste, then remove from heat.
- Rest, Slice, and Serve: Let the meatloaf rest for a few minutes after baking to set. Slice it into portions and serve topped generously with the creamy Dijon gravy.
Notes
- Use a sharp knife to slice the meatloaf cleanly after resting to keep layers intact.
- The panko breadcrumb topping adds a crunchy texture contrast; do not skip this step.
- You can substitute turkey for ground chicken if preferred.
- Be sure to stir the gravy constantly when adding liquids to avoid lumps and ensure a smooth sauce.
- If available, use freshly grated nutmeg for the best flavor in the gravy.
- Leftover meatloaf makes excellent sandwiches or wraps.
