If you love the comforting feel of homemade meatloaf but crave something with a gourmet twist, then the Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is about to become your new favorite. This dish takes the classic flavors of chicken cordon bleu—ham, Swiss cheese, and a touch of Dijon—and marries them beautifully inside a juicy, tender chicken meatloaf. Topped with a crunchy panko crust and smothered in a luxuriously smooth creamy Dijon gravy, it’s an irresistible combination that will have everyone asking for seconds. Ready to impress family or friends with a meal that’s both elegant and cozy? Let’s dive in!
Ingredients You’ll Need
The magic of the Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe starts with simple, accessible ingredients that each play a vital role. The lean ground chicken provides a mild canvas, while ham and Swiss cheese bring that signature cordon bleu flavor. Creamy mayo helps keep the meatloaf moist, and the blend of spices adds just the right amount of seasoning. For the gravy, a mix of butter, flour, and Dijon mustard lends richness and tang, tying everything together perfectly.
- 2 lbs. ground chicken: The lean protein base that ensures a tender meatloaf without heaviness.
- 1 egg: Acts as a natural binder, keeping the meat mixture cohesive.
- 1/4 cup plain bread crumbs: Adds just enough texture to hold the loaf together without dryness.
- 2 teaspoons minced onion: Delivers subtle sweetness and depth to the flavor.
- 1 1/2 teaspoons garlic powder: A punch of savory goodness that lifts the entire dish.
- 1/2 teaspoon dried parsley: Offers a mild herbaceous touch for balance.
- 1 1/2 teaspoons salt: Essential for bringing out all the flavors.
- 1/2 teaspoon ground black pepper: Adds gentle heat and complexity.
- 1/4 cup mayonnaise: Keeps the meatloaf moist and adds a slight tanginess.
- 6 slices Virginia chicken ham: The savory, smoky layer at the heart of the dish.
- 6 slices Swiss cheese: Melts beautifully, creating that luscious, gooey center.
- 3/4 cup panko breadcrumbs for topping: Gives the crust a satisfyingly crunchy finish.
- 3 tablespoons butter: Essential base for the creamy gravy, adding richness.
- 3 tablespoons flour: Creates the roux, thickening the gravy perfectly.
- 1/4 cup heavy cream: Adds smooth, luscious texture to the sauce.
- 1 cup skim or 1% milk: Lightens the gravy, balancing creaminess and flavor.
- 1 teaspoon Worcestershire sauce: Brings a subtle umami boost to the gravy.
- 1 tablespoon Dijon mustard: The star spice that gives the gravy its signature tang.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty depth to the sauce.
- 1/4 teaspoon freshly grated nutmeg: Provides a warm, fragrant note rounding out the gravy.
- Salt and pepper to taste: Final seasoning touches to perfect the flavors.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Step 1: Prepare the Chicken Mixture
Start by combining the ground chicken with egg, mayonnaise, breadcrumbs, minced onion, garlic powder, parsley, salt, and pepper. Mixing these gently ensures the flavors meld but the meat stays tender and juicy after cooking. The egg and mayo are your helpers here, creating a binding yet moist meat blend that will bake up perfectly.
Step 2: Layer and Assemble the Meatloaf
Press about half of the chicken mixture into the bottom of a loaf pan, creating an even base. Then, layer the Virginia chicken ham slices evenly on top, followed by the Swiss cheese slices. Finish by covering the layers with the remaining chicken mixture and smoothing it out. This layering mimics the classic chicken cordon bleu layers while keeping everything inside a comforting loaf form.
Step 3: Bake and Add the Panko Topping
Pop the loaf into a preheated oven and bake for the first 25 minutes. Then, sprinkle the panko breadcrumbs over the top for a delightful crunch, and return it to the oven for another 15 minutes until the exterior is golden brown and crispy. This topping adds a contrasting texture that makes every bite exciting.
Step 4: Make the Creamy Dijon Gravy
While the meatloaf is resting, make the gravy by melting butter in a saucepan. Whisk in the flour to form a smooth roux, then slowly add in the heavy cream and milk, keeping it lump-free. Stir in Worcestershire sauce, Dijon mustard, Parmesan cheese, and nutmeg. Simmer gently until thickened, seasoning with salt and pepper to taste. This luscious gravy perfectly complements the savory meatloaf.
Step 5: Rest, Slice, and Serve
Allow the meatloaf to rest for about 10 minutes after baking. This helps it set for clean slicing. Then cut into thick, hearty slices and serve warm, generously topped with that dreamy creamy Dijon gravy. Each slice reveals the ham and Swiss cheese nestled inside, making every forkful a delicious celebration.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of color and a mild freshness that brightens the rich flavors. A light dusting of extra Parmesan cheese on top of the gravy just before serving also elevates the dish’s appeal and taste.
Side Dishes
This dish pairs wonderfully with buttery mashed potatoes or creamy scalloped potatoes, soaking up every bit of the heavenly gravy. For some greens, fresh steamed asparagus or green beans tossed with a little garlic butter provide a crisp balance to the hearty meatloaf.
Creative Ways to Present
For a special occasion, try individual mini loaf pans or ramekins for personal servings. You can also create a beautiful platter with sliced meatloaf arranged alongside vibrant roasted vegetables, garnished with colorful edible flowers or microgreens for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover chicken cordon bleu meatloaf keeps well in the refrigerator for up to 4 days. Store it in an airtight container to maintain moisture and flavor. The creamy Dijon gravy can be stored separately in a sealed jar.
Freezing
If you want to prepare ahead or save for another meal, wrap the cooled meatloaf tightly in plastic wrap and aluminum foil before freezing. It will keep its quality for up to 3 months. Freeze the gravy in a freezer-safe container or bag separately for best results.
Reheating
To reheat, thaw frozen meatloaf overnight in the refrigerator or reheat refrigerated leftovers gently in a low oven (around 300°F) covered with foil to avoid drying out. Warm the gravy on the stovetop over low heat, stirring often to restore its creamy texture.
FAQs
Can I use regular ground chicken instead of dark meat?
Absolutely! Ground chicken breast or a mix works well, but keep in mind darker meat adds a bit more moisture and flavor. To compensate, you might add a touch more mayo or breadcrumbs if using very lean ground chicken.
What can I substitute for Swiss cheese?
Gruyère or mozzarella are excellent substitutes if Swiss isn’t on hand. Both melt beautifully and offer a mild, creamy flavor that complements the ham perfectly.
Is it possible to make this gluten-free?
Yes! Simply swap out the plain and panko breadcrumbs for gluten-free alternatives. Also, ensure your Worcestershire sauce and Dijon mustard are labeled gluten-free to keep the dish safe for gluten-sensitive diners.
Can I prepare the meatloaf without the creamy Dijon gravy?
You could, but the gravy really elevates the dish by adding richness and a smooth tangy contrast. Consider serving with a simple mustard sauce or a light chicken jus if you prefer to skip the gravy.
How do I know when the meatloaf is fully cooked?
The safest way is to use a meat thermometer — the internal temperature should reach 165°F for ground chicken. This ensures it is fully cooked yet still moist and tender.
Final Thoughts
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is one of those special recipes that feels both fancy and homey at the same time. It brings together flavors you know and love in an exciting, accessible way that’s perfect for weeknight dinners or a cozy weekend meal. Trust me, once you make this, it will be a go-to recipe in your kitchen arsenal. So, grab your ingredients and give it a try — your family will thank you, and you’ll be basking in the glow of kitchen success!
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Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Chicken Cordon Bleu Meatloaf combines the classic flavors of chicken, ham, and Swiss cheese into a comforting meatloaf dish topped with a crispy panko crust and served with a rich, creamy Dijon gravy. Perfect for a hearty family dinner, the recipe offers a delicious twist on traditional meatloaf by layering ham and cheese inside, delivering a delightful balance of textures and flavors.
Ingredients
Meatloaf:
- 2 lbs. ground chicken
- 1 egg
- 1/4 cup plain bread crumbs
- 2 teaspoons minced onion
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dried parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup mayonnaise
- 6 slices Virginia chicken ham
- 6 slices Swiss cheese
Topping:
- 3/4 cup panko breadcrumbs
- 3 tablespoons butter
Creamy Dijon Gravy:
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1 cup skim or 1% milk
- 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
- Prepare the Meatloaf Mixture: In a large bowl, thoroughly mix the ground chicken with the egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. This ensures the meatloaf is well-seasoned and holds together during cooking.
- Assemble the Meatloaf: In a loaf pan, layer half the chicken mixture evenly. Next, layer all 6 slices of Virginia chicken ham, followed by 6 slices of Swiss cheese. Finally, top with the remaining chicken mixture to fully encase the ham and cheese.
- Bake and Top with Panko: Place the loaf pan in a preheated oven (typically 350°F/175°C) and bake initially. After some baking time, evenly sprinkle 3/4 cup of panko breadcrumbs mixed with 3 tablespoons of melted butter on top of the meatloaf. Continue baking until the panko topping is golden brown and the meatloaf is cooked through, about 40 minutes in total.
- Make the Creamy Dijon Gravy: While the meatloaf is baking, melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in 3 tablespoons of flour and cook until lightly browned to create a roux. Gradually whisk in 1/4 cup heavy cream and 1 cup skim or 1% milk, stirring constantly until smooth and thickened. Add 1 teaspoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1/2 cup grated Parmesan cheese, freshly grated nutmeg, and salt and pepper to taste. Stir well and keep warm.
- Rest, Slice, and Serve: Once the meatloaf is done, remove it from the oven and let it rest for about 10 minutes. This helps redistribute juices and makes slicing easier. Slice the meatloaf and serve warm with the creamy Dijon gravy drizzled on top or on the side.
Notes
- Using ground chicken keeps the meatloaf lean but moist; adding mayonnaise helps retain moisture.
- Layering ham and Swiss cheese inside the meatloaf creates a delicious surprise center inspired by classic Chicken Cordon Bleu.
- Be sure to rest the meatloaf before slicing to avoid it falling apart.
- The creamy Dijon gravy adds a rich and tangy complement to the mild chicken and ham flavors.
- If preferred, you can substitute the ham with other deli meats such as turkey or prosciutto for variation.
