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
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
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.
