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.
