Description
This Chicken Cordon Bleu Meatloaf combines tender ground chicken with creamy Swiss and Parmesan cheeses, infused with Dijon mustard and spices, baked to perfection and topped with a luscious creamy mushroom sauce. A comforting twist on the classic cordon bleu, this dish offers a rich, flavorful, and satisfying meal perfect for family dinners.
Ingredients
Scale
Meatloaf
- 1 lb ground chicken
- 1/2 cup breadcrumbs (or gluten-free)
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded Swiss cheese (or Gruyere for extra flavor)
- 1 egg, beaten
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Creamy Mushroom Sauce
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or milk for a lighter version)
- Salt and pepper to taste
- 1/4 cup shredded Swiss cheese (optional, for extra creaminess)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- Prepare Meatloaf Mixture: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, Swiss cheese, beaten egg, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined to maintain a tender texture.
- Form Meatloaf: Press the mixture evenly into the prepared loaf pan, shaping it into a loaf form to ensure even cooking.
- Bake: Place the meatloaf in the preheated oven and bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
- Sauté Mushrooms: While the meatloaf is baking, heat butter and olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they become browned and tender, about 5-6 minutes, which enhances their flavor and texture.
- Add Garlic: Stir in the minced garlic and sauté for another minute until fragrant, adding aromatic depth to the sauce.
- Add Broth and Cream: Pour in the chicken broth and bring it to a simmer. Then add the heavy cream, stirring well. Allow the sauce to cook for about 5 minutes until it thickens slightly. Season with salt and pepper to taste to balance flavors.
- Optional Cheese Addition: For a richer and creamier sauce, stir in 1/4 cup of shredded Swiss cheese until it melts fully into the sauce.
- Serve: Once the meatloaf is done, remove it from the oven and let it rest for 5 minutes to retain juices. Slice the meatloaf and spoon the creamy mushroom sauce over each serving for a delicious finish.
Notes
- You can substitute Swiss cheese with Gruyere for a deeper flavor.
- Use gluten-free breadcrumbs to make the dish gluten-free.
- For a lighter sauce, swap heavy cream with milk, but the sauce will be less rich.
- Resting the meatloaf before slicing helps keep it moist and prevents crumbling.
- Ensure the internal temperature reaches 165°F for safe consumption of ground chicken.
