Description
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is a delightful twist on traditional meatloaf, layered with savory Virginia chicken ham and Swiss cheese. Baked to golden perfection with a crunchy panko topping, it is served with a rich, creamy Dijon mustard gravy enhanced with Parmesan and a hint of nutmeg. Perfect for a comforting family dinner, this dish combines classic flavors in an easy-to-make, visually appealing meal.
Ingredients
Scale
Meatloaf
- 2 lbs ground chicken
- 1 egg
- ¼ cup plain bread crumbs
- 2 tsp minced onion
- 1 ½ tsp garlic powder
- ½ tsp dried parsley
- 1 ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup mayonnaise
- 6 slices Virginia chicken ham
- 6 slices Swiss cheese
- ¾ cup panko breadcrumbs (for topping)
Gravy
- 3 tbsp butter
- 3 tbsp flour
- ¼ cup heavy cream
- 1 cup skim or 1% milk
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ½ cup grated Parmesan cheese
- ¼ tsp freshly grated nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the meatloaf.
- Mix meatloaf ingredients: In a large bowl, combine the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.
- Layer the meatloaf: Spread half of the chicken mixture evenly across the bottom of a loaf pan.
- Add ham and cheese layers: Layer the Virginia chicken ham slices over the bottom chicken mixture, followed by the Swiss cheese slices evenly on top.
- Top with remaining chicken mixture: Spread the remaining chicken mixture over the ham and cheese, ensuring all layers are covered completely.
- Bake partially: Place the loaf pan in the preheated oven and bake for 25 minutes.
- Add panko topping and finish baking: After 25 minutes, sprinkle the panko breadcrumbs evenly on top of the meatloaf and continue baking for an additional 15 minutes, or until the top is golden brown and the meatloaf is cooked through.
- Prepare the creamy Dijon gravy: While the meatloaf bakes, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture bubbles and becomes lightly golden.
- Incorporate liquids and seasoning: Gradually whisk in heavy cream and milk, stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard, then bring the mixture to a gentle simmer.
- Finish the gravy: Stir in grated Parmesan cheese and freshly grated nutmeg until smooth and melted. Season the gravy with salt and pepper to your preference.
- Serve: Let the meatloaf rest for a few minutes after baking. Slice it carefully and serve topped with the warm creamy Dijon gravy.
Notes
- You can substitute ground turkey for chicken if preferred.
- Use gluten-free bread crumbs to make this recipe gluten-free.
- Allowing the meatloaf to rest before slicing helps maintain its shape and juiciness.
- The creamy Dijon gravy can be made ahead and reheated gently before serving.
- For added flavor, consider adding fresh herbs like thyme or rosemary to the meat mixture.
