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
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
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.
