Description
A delightful Chicken Cordon Bleu Meatloaf recipe featuring lean ground chicken layered with chicken ham and Swiss cheese, topped with crispy panko breadcrumbs, and served with a rich and creamy Dijon mustard gravy. This comforting dish combines classic flavors in a moist, tender meatloaf perfect for a satisfying family dinner.
Ingredients
Scale
For the Chicken Cordon Bleu Meatloaf
- 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
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 400°F (200°C). Lightly grease a loaf pan or line it with parchment paper for easy removal later.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground chicken, egg, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Add the mayonnaise to keep the meatloaf moist and tender. Mix gently but thoroughly until well combined, avoiding overmixing to prevent density.
- Assemble the Meatloaf: Spread half of the chicken mixture evenly into the prepared loaf pan, pressing it gently into the corners. Layer the top with three slices of chicken ham, then three slices of Swiss cheese to create the signature cordon bleu filling.
- Top and Bake Partially: Spread the remaining chicken mixture over the cheese layer, smoothing the surface. Then, place the remaining chicken ham and Swiss cheese slices on top. Bake the meatloaf uncovered for 25 minutes in the preheated oven.
- Add Crispy Topping and Finish Baking: After 25 minutes, carefully remove the meatloaf from the oven and sprinkle the panko bread crumbs evenly over the top for a crispy golden crust. Return to the oven and bake for an additional 15 minutes or until the internal temperature reaches 165°F (74°C).
- Prepare the Creamy Dijon Gravy: While the meatloaf finishes baking, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
- Add Dairy and Flavorings: Slowly whisk in the heavy cream and milk, maintaining a smooth consistency. Stir in Worcestershire sauce and Dijon mustard, then bring the mixture to a gentle simmer. Cook for about 5 minutes until thickened, stirring often.
- Finish Gravy and Season: Remove the saucepan from heat, stir in grated Parmesan cheese and freshly grated nutmeg. Season with salt and pepper to taste. The resulting gravy should be rich, creamy, and slightly tangy, perfect for serving over the meatloaf.
Notes
- Do not overmix the meat mixture to keep the meatloaf tender, as overmixing can make it dense.
- Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 165°F (74°C) for food safety.
- Mayonnaise helps retain moisture; do not omit for best texture.
- Panko breadcrumbs add a crispy topping; be sure to add them after the initial baking period.
- The gravy can be prepared while the meatloaf is baking to save time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Chicken Cordon Bleu Meatloaf, Meatloaf recipe, Creamy Dijon Gravy, Comfort food, Chicken ham, Swiss cheese, Panko crust
