If you’re craving a dinner that feels both comforting and a little fancy, the Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is your new best friend in the kitchen. This dish combines the classic flavors of chicken, ham, and Swiss cheese, all wrapped up in a moist and flavorful meatloaf, then topped with a luscious, velvety gravy that’s just bursting with tangy Dijon mustard goodness. It’s a perfect way to impress your family or guests without spending hours cooking, and once you try this recipe, it’ll quickly become a treasured favorite.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a crucial role in creating the irresistible taste, texture, and visual charm of the dish. From the tender ground chicken to the sharp Swiss cheese, every element works together to bring out the best in this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe.
- 2 lbs ground chicken: The lean protein base that keeps the meatloaf light yet juicy.
- 1 egg: Acts as the binder, holding the meatloaf together perfectly.
- ¼ cup plain bread crumbs: Adds moisture and structure without overpowering flavor.
- 2 tsp minced onion: Offers a gentle onion flavor that melds beautifully with the chicken.
- 1 ½ tsp garlic powder: Infuses the meat mixture with savory depth.
- ½ tsp dried parsley: Adds a subtle herbal brightness and nice specks of color.
- 1 ½ tsp salt: Enhances all the other flavors perfectly.
- ½ tsp ground black pepper: Adds just the right amount of spice and warmth.
- ¼ cup mayonnaise: A sneaky secret ingredient that keeps the meatloaf incredibly moist.
- 6 slices Virginia chicken ham: The classic cured ham providing that iconic Cordon Bleu flavor.
- 6 slices Swiss cheese: Melts beautifully to create gooey, cheesy layers inside.
- ¾ cup panko breadcrumbs (for topping): Gives a crispy, golden crust that’s utterly addictive.
- 3 tbsp butter: For making the gravy rich and luscious.
- 3 tbsp flour: The thickening agent ensuring a smooth, velvety gravy.
- ¼ cup heavy cream: Adds creaminess and a hint of indulgence to the gravy.
- 1 cup skim or 1% milk: Balances the richness of the cream for a light finish.
- 1 tsp Worcestershire sauce: Gives the gravy depth with its complex, savory notes.
- 1 tbsp Dijon mustard: The star flavor in the gravy that’s tangy and sharp.
- ½ cup grated Parmesan cheese: Melts into the gravy adding a subtle nutty and salty kick.
- ¼ tsp freshly grated nutmeg: A whisper of warm spice that rounds out the gravy.
- Salt and pepper to taste: Essential finishing touches to suit your palate.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Step 1: Prepare the Meat Mixture
Start by preheating your oven to 400°F (200°C). In a large bowl, combine the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and pepper. Mix gently but thoroughly until all these wonderful flavors come together into a smooth, evenly-flavored meat mixture that’s ready to become the star of the show.
Step 2: Layer the Meatloaf
In your loaf pan, spread half the chicken mixture evenly across the bottom. This creates a hearty base that will hold the layers inside. Next, carefully arrange the Virginia chicken ham slices over the chicken layer—this brings that classic Cordon Bleu ham flavor right into the middle. Follow with the Swiss cheese slices, letting the cheese cover the ham snugly. Finally, spread the remaining chicken mixture evenly on top, sealing all those tasty layers inside the loaf ready for baking.
Step 3: Bake and Add the Crispy Topping
Bake the meatloaf for 25 minutes initially. Then, take it out and sprinkle the panko breadcrumbs on top—it’s this simple step that creates the irresistible crunchy topping. Return it to the oven for another 15 minutes, until the crust is golden and the meatloaf is cooked through. The combination of moist meat inside with a crispy crust on top makes every bite sensational.
Step 4: Make the Creamy Dijon Gravy
While the meatloaf finishes baking, melt butter in a saucepan over medium heat. Whisk in the flour and cook until it bubbles and turns lightly golden, forming a roux that will thicken your gravy beautifully. Gradually whisk in the heavy cream and milk, going slowly to avoid lumps. Stir in Worcestershire sauce and Dijon mustard and bring the mixture to a simmer; it’s this step where the gravy develops its signature depth of flavor. Finally, add the grated Parmesan cheese and freshly grated nutmeg, stirring until the cheese melts completely. Season with salt and pepper to your taste. This sauce is creamy, tangy, and utterly irresistible—trust me, you’ll wish you had more.
Step 5: Rest and Serve
Let the meatloaf rest for a few minutes after baking. This resting time allows the juices to redistribute so every slice is perfectly moist and tender. When ready, slice the meatloaf and generously ladle over the creamy Dijon gravy. Each slice reveals those beautiful ham and cheese layers inside, with the gravy tying every element together into one delicious bite.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
Garnishes
A sprinkle of finely chopped fresh parsley or chives brightens the plate and adds a fresh herbal note that pairs wonderfully with the creamy Dijon gravy. A few extra shavings of Parmesan on top make it feel just a bit more special. These simple little touches elevate the dish visually and taste-wise.
Side Dishes
This meatloaf pairs impeccably with classic comfort sides. Creamy mashed potatoes soak up that rich gravy perfectly. Steamed green beans or roasted asparagus provide a crisp contrast and a fresh bite, balancing the richness of the meatloaf. For a lighter option, a crisp garden salad dressed with lemon vinaigrette adds refreshing acidity that complements the creamy gravy.
Creative Ways to Present
For an impressive presentation, slice the meatloaf thick and fan the pieces out on a platter. Drizzle the gravy in an elegant zigzag over the top, and place a few ham crisps on the side for extra texture. You can even serve individual portions in small cast iron skillets for a rustic yet charming touch that will wow family and guests alike.
Make Ahead and Storage
Storing Leftovers
Allow the meatloaf to cool completely, then store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, making for excellent next-day meals or lunches that taste just as good as freshly made.
Freezing
If you want to save some for longer, this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe freezes beautifully. Wrap the cooled whole meatloaf tightly in plastic wrap and then foil or place it in a freezer-safe bag. It will keep well in the freezer for up to 2 months. Freeze the gravy separately in a sealed container to maintain its silky texture.
Reheating
To reheat, thaw the meatloaf overnight in the refrigerator if frozen. Warm slices gently in the microwave or cover with foil and bake at 350°F until heated through to preserve moisture. Reheat the gravy separately on the stovetop, stirring frequently to keep it smooth and creamy. Pour the warmed gravy over meatloaf slices just before serving for the best experience.
FAQs
Can I use regular bread crumbs instead of panko for the topping?
Yes, you can substitute regular bread crumbs for panko, but the texture will be less crispy. Panko breadcrumbs provide a lighter, crunchier crust that’s ideal for this recipe.
Is it possible to make this recipe gluten-free?
Absolutely! Use gluten-free bread crumbs in both the meat mixture and for the topping. Just double-check your Worcestershire sauce and mustard to ensure they are gluten-free as well.
Can I prepare the meatloaf ahead and bake it later?
Yes, you can assemble the meatloaf up to the point of baking, cover tightly, and keep it in the refrigerator for up to 24 hours before baking. This can save time on busy days.
What can I use instead of Virginia chicken ham?
If you don’t have Virginia chicken ham, thinly sliced turkey ham or lean cooked ham works beautifully as a substitute, delivering similar flavor and moisture.
How do I make the gravy less thick if it gets too thick?
Simply whisk in a little more milk or cream, a tablespoon at a time, until it reaches your desired consistency. Reheat gently to combine.
Final Thoughts
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe is one of those dishes that feels like a warm hug on a plate. It’s perfect for family dinners or when you want to impress with minimal fuss. The harmony of juicy chicken, savory ham, melty cheese, and that heavenly mustard gravy is downright addictive. Give this recipe a try—you’ll be amazed at how quickly it becomes a beloved staple in your home.
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Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is a comforting and elegant twist on a classic meatloaf. Featuring layers of ground chicken, Virginia ham, and Swiss cheese baked to perfection and topped with a crispy panko crust, this dish is finished with a rich, creamy Dijon mustard gravy for an irresistible flavor combination. Perfect for a hearty dinner that impresses without the fuss.
Ingredients
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
Topping
- ¾ cup panko breadcrumbs
Creamy Dijon 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 Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the meatloaf.
- Prepare Meat Mixture: In a large bowl, combine the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble Base Layer: Spread half of the chicken mixture evenly across the bottom of a loaf pan, creating a solid base for the layers.
- Add Ham and Cheese Layers: Layer the Virginia chicken ham slices evenly over the base layer, then place the Swiss cheese slices on top of the ham, covering the entire surface.
- Top with Remaining Meat: Spread the remaining chicken mixture over the ham and cheese layers, ensuring they are completely covered and sealed within the meatloaf.
- Bake Meatloaf Partially: Place the loaf pan in the preheated oven and bake for 25 minutes to begin cooking the meatloaf.
- Add Panko Topping: After 25 minutes, carefully sprinkle the panko breadcrumbs evenly over the top of the partially baked meatloaf.
- Finish Baking: Return the loaf pan to the oven and bake for an additional 15 minutes, until the top is golden brown and the meatloaf is cooked through.
- Make Creamy Dijon Gravy: Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbling and lightly golden to form a roux.
- Add Dairy and Flavorings: Gradually whisk in the heavy cream and milk slowly, stirring constantly to prevent lumps. Stir in Worcestershire sauce and Dijon mustard, and bring the mixture to a gentle simmer.
- Finish Gravy: Stir in grated Parmesan cheese and freshly grated nutmeg until melted and smooth. Season the gravy with salt and pepper to taste, adjusting as needed.
- Rest and Serve: Let the meatloaf rest for a few minutes after removing it from the oven. Slice into portions and pour the creamy Dijon gravy over the top before serving.
Notes
- Make sure the meatloaf is cooked through by checking that the internal temperature reaches 165°F (74°C).
- To avoid lumps in the gravy, add milk and cream gradually while whisking continuously.
- You can substitute ground turkey for chicken if preferred, but adjust cooking time as needed.
- The crispy panko topping adds texture but can be omitted for a softer crust.
- Allow the meatloaf to rest before slicing to retain its juices and firmness.
