Chicken Cordon Bleu Meatloaf (Print)
Ground chicken layered with ham and Swiss cheese, topped with crispy panko and served with a creamy Parmesan gravy.
# Ingredients:
→ Meatloaf Base
01 -
2 lbs ground chicken
02 -
1 egg
03 -
1/4 cup plain bread crumbs
04 -
1/4 cup mayonnaise
05 -
2 teaspoons minced onion
06 -
1 1/2 teaspoons garlic powder
07 -
1/2 teaspoon dried parsley
08 -
1 1/2 teaspoons salt
09 -
1/2 teaspoon ground black pepper
→ Filling
10 -
6 slices Virginia chicken ham
11 -
6 slices Swiss cheese
→ Topping
12 -
3/4 cup panko breadcrumbs
→ Parmesan Cream Gravy
13 -
3 tablespoons butter
14 -
3 tablespoons flour
15 -
1 cup skim or 1% milk
16 -
1/4 cup heavy cream
17 -
1 teaspoon Worcestershire sauce
18 -
1 tablespoon Dijon mustard
19 -
1/2 cup grated Parmesan cheese
20 -
1/4 teaspoon freshly grated nutmeg
21 -
Salt and pepper to taste
# Directions:
01 -
Preheat oven to 400°F (200°C).
02 -
In a large bowl, combine ground chicken, egg, mayonnaise, 1/4 cup plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mix thoroughly until well incorporated.
03 -
Press half of the chicken mixture into the bottom of a standard loaf pan. Layer the chicken ham slices evenly over the mixture, followed by the Swiss cheese slices. Top with the remaining chicken mixture, pressing down firmly to seal the edges.
04 -
Bake in preheated oven for 25 minutes.
05 -
Remove meatloaf from oven, sprinkle panko breadcrumbs evenly over the top, and return to oven.
06 -
Bake for an additional 15 minutes until meatloaf is completely cooked through (internal temperature reaches 165°F/74°C) and breadcrumbs are golden brown.
07 -
While meatloaf finishes baking, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk and cream, whisking constantly to prevent lumps. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer until thickened, about 3-5 minutes.
08 -
Stir in grated Parmesan cheese and freshly grated nutmeg. Season with salt and pepper to taste. Keep warm until ready to serve.
09 -
Allow meatloaf to rest for 10 minutes before slicing. Serve with warm Parmesan cream gravy.
# Notes:
01 -
For best results, use ground chicken that isn't too lean to ensure a moist meatloaf.
02 -
The meatloaf can be assembled ahead of time and refrigerated until ready to bake.