Dinner

Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe

ByCharlotte Montgomery January 6, 2026January 6, 2026

Introduction

Chicken Cordon Bleu Meatloaf is a delightful twist on classic meatloaf, featuring layers of chicken ham and Swiss cheese for a flavorful surprise. Topped with crispy panko and served with creamy Dijon gravy, this dish is both comforting and impressive for any dinner table.

The image shows a thick meatloaf with a rough, brown outer crust and a pinkish, finely textured inside, sliced on a white plate. It is topped with a smooth, light beige creamy sauce that drips down the sides, sprinkled with small green herb bits. A fork held by a woman's hand is pressing gently into the meatloaf’s surface. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs lean ground chicken
1 large egg
¼ cup plain bread crumbs
¾ cup panko bread crumbs (for topping)
2 teaspoons minced onion
1½ teaspoons garlic powder
½ teaspoon dried parsley
1½ teaspoons salt
½ teaspoon ground black pepper
¼ cup mayonnaise
6 slices chicken ham
6 slices Swiss cheese

For the Creamy Dijon Gravy:
3 tablespoons butter
3 tablespoons flour
¼ cup heavy cream
1 cup skim or 1% milk
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
½ cup grated Parmesan cheese
¼ teaspoon freshly grated nutmeg
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a loaf pan or line it with parchment paper for easy removal.
Step 2: In a large bowl, combine ground chicken, egg, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, black pepper, and mayonnaise. Mix gently until well combined, avoiding overmixing.
Step 3: Spread half of the chicken mixture evenly into the prepared loaf pan, pressing gently into the corners. Layer three slices of chicken ham over the surface, then three slices of Swiss cheese.
Step 4: Spread the remaining chicken mixture over the cheese layer, smoothing the top. Place the remaining chicken ham and Swiss cheese slices on top.
Step 5: Bake uncovered for 25 minutes. Then remove the pan and sprinkle panko bread crumbs evenly over the top for a crispy crust.
Step 6: Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C).
Step 7: While the meatloaf bakes, prepare the gravy. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, to make a roux.
Step 8: Slowly whisk in heavy cream and milk, keeping the mixture smooth. Add Worcestershire sauce and Dijon mustard, then simmer gently for about 5 minutes until thickened.
Step 9: Remove from heat and stir in grated Parmesan cheese and nutmeg. Season with salt and pepper to taste.
Step 10: Slice the meatloaf and serve warm, drizzled with creamy Dijon gravy.

Tips & Variations

To keep the meatloaf moist, be careful not to overmix the chicken mixture.
Substitute turkey ham or prosciutto for chicken ham for a different flavor.
Use smoked Swiss cheese for a subtle smoky twist.
For a gluten-free version, use gluten-free bread crumbs and flour substitutes in the gravy.

Storage

Store leftover meatloaf covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. Keep gravy refrigerated separately in an airtight container for up to 2 days; reheat on the stove over low heat, stirring occasionally.

How to Serve

The image shows a close-up of a meatloaf on a white plate placed on a white marbled surface. The meatloaf is thick and browned on the outside with a rough texture, sliced open to reveal a light pink interior. It is covered with a thick, creamy beige sauce that smooths over the top and sides, with small green chopped herbs sprinkled generously on top. A fork held by a woman's hand is cutting into the meatloaf from the top right corner, pressing down gently into the soft interior. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can assemble the meatloaf a few hours ahead and keep it covered in the refrigerator before baking. Just add extra baking time if it’s chilled straight from the fridge.

Can I freeze Chicken Cordon Bleu Meatloaf?

Absolutely. Wrap the fully cooked and cooled meatloaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.