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Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 38 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy combines tender ground chicken meatloaf filled with Swiss cheese and seasoned with aromatic herbs and spices. The rich Dijon mustard gravy perfectly complements the savory meatloaf, creating a comforting and elegant meal perfect for family dinners or special occasions.

Ingredients

Meatloaf:

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1/2 cup shredded Swiss cheese

Dijon Gravy:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking the meatloaf.
  2. Prepare the meatloaf mixture: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, beaten egg, garlic powder, onion powder, dried thyme, salt, and pepper. Mix all the ingredients thoroughly until well combined.
  3. Shape the meatloaf: On a lined or lightly greased baking sheet or loaf pan, flatten the chicken mixture into a rectangle. Sprinkle the shredded Swiss cheese evenly over the center, then carefully fold the meatloaf over to fully encase the cheese, shaping into a loaf.
  4. Bake the meatloaf: Place the meatloaf in the preheated oven and bake for about 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the meatloaf is cooked through.
  5. Prepare the Dijon gravy: While the meatloaf bakes, melt the unsalted butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux without browning it.
  6. Add liquids and season: Slowly whisk in the chicken broth to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3-5 minutes. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and season with salt and pepper to taste. Keep warm on low heat.
  7. Serve: Once the meatloaf is done, let it rest for 5 minutes, then slice and serve with the warm Dijon gravy poured over the top. Garnish with freshly chopped parsley for a burst of color and flavor.

Notes

  • Ensure the internal temperature of the meatloaf reaches 165°F (74°C) for safe consumption.
  • You can substitute ground chicken with ground turkey if preferred.
  • For a lower-fat version, use reduced-fat Swiss cheese and omit the heavy cream, replacing it with milk in the gravy.
  • Breadcrumbs can be substituted with gluten-free options for gluten-sensitive diets.
  • Leftover meatloaf can be refrigerated for up to 3 days and reheated.

Find it online: https://slsrecipes.com/chicken-cordon-bleu-inspired-meatloaf-with-dijon-gravy-recipe/