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This hearty Cordon Bleu Chicken Meatloaf transforms the classic French dish into a comforting family-style meal. The combination of ground chicken, ham, and Swiss cheese creates layers of flavor that meld beautifully together, while the creamy Dijon gravy takes it to an entirely new level.
I first created this recipe when looking for a way to use ground chicken that would excite my family. What started as an experiment quickly became our most requested Sunday dinner. The cheesy center always brings smiles to the table.
Ingredients
- Ground chicken: Provides a lighter alternative to beef while staying moist and flavorful
- Mayonnaise: Might seem unusual but it keeps the meatloaf incredibly tender
- Swiss cheese: Creates that classic cordon bleu flavor and magnificent melty interior
- Virginia ham: Adds the perfect savory note and beautiful color contrast
- Panko breadcrumbs: On top create an irresistible golden crust
- Dijon mustard: In the gravy delivers that signature tangy depth
- Parmesan cheese: Enriches the gravy with umami and helps it thicken beautifully
- Fresh nutmeg: Adds that subtle warmth that makes people wonder what your secret is
How To Make Cordon Bleu Chicken Meatloaf
- Create the Base Mixture:
- Begin by preheating your oven to 400°F. In a large bowl combine the ground chicken egg mayonnaise breadcrumbs minced onion garlic powder dried parsley salt and pepper. Mix thoroughly but gently avoid overworking which can make the meatloaf tough. The mixture should be well combined but still light.
- Layer the Components:
- Spray a 9×5 loaf pan with cooking spray. Spread half the chicken mixture across the bottom pressing gently to create an even layer. Arrange three slices of ham on top overlapping slightly if needed. Follow with three slices of Swiss cheese. Repeat with another layer of ham and cheese creating beautiful layers that will be revealed when sliced.
- Add Final Layer and Initial Bake:
- Carefully spread the remaining chicken mixture over the top completely sealing in the ham and cheese. Smooth the surface with a spatula. Place in the preheated oven and bake for 25 minutes until the meatloaf is beginning to set but not yet done.
- Add Crispy Topping:
- Remove meatloaf from oven and sprinkle the panko breadcrumbs evenly across the top. This will create a delicious contrast of textures. Return to the oven for an additional 15 minutes. If you notice the breadcrumbs browning too quickly cover loosely with foil for the remainder of cooking time.
- Prepare the Gravy:
- While the meatloaf finishes baking melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about a minute to remove the raw flour taste. Gradually whisk in heavy cream and milk keeping the mixture smooth. Add Worcestershire sauce and Dijon mustard continuing to whisk as the sauce thickens.
- Finish the Gravy:
- After 3 to 4 minutes of cooking add the grated parmesan cheese and freshly grated nutmeg. Continue whisking until cheese melts completely and the sauce reaches a smooth velvety consistency. Taste and adjust seasoning with salt and pepper as needed.
- Rest and Serve:
- Once the meatloaf reaches an internal temperature of 165°F allow it to rest in the pan for 10 minutes. This crucial step helps the juices redistribute throughout the meatloaf making it easier to slice. Carefully remove from the pan transfer to a serving platter and slice into portions. Serve with the warm Dijon gravy either on the side or drizzled over the top.
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The secret to this meatloaf is definitely the layering technique. The first time I served it at a dinner party guests were amazed when I sliced it open to reveal the perfect layers of ham and cheese. My daughter now requests this for her birthday dinner every year claiming the crispy breadcrumb topping is what dreams are made of.
Make-Ahead Options
This meatloaf works wonderfully as a make-ahead meal. You can prepare the entire meatloaf assemble it in the pan cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. Simply add about 10 minutes to the initial baking time since youll be starting with cold ingredients. The gravy can also be made ahead stored in the refrigerator and gently reheated on the stovetop adding a splash of milk if needed to reach the desired consistency.
Perfect Pairings
The rich flavors of this Cordon Bleu Chicken Meatloaf pair beautifully with simple sides that wont compete with its complex flavors. Consider serving it with roasted asparagus a light green salad with a simple vinaigrette or classic mashed potatoes to soak up the delicious gravy. For a complete meal add a crusty baguette and a glass of Chardonnay or light Pinot Noir to complement the savory profile of the dish.
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Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For best results reheat individual slices in the microwave at 70% power covered with a damp paper towel to prevent drying out. The gravy can be stored separately and reheated gently on the stovetop or in the microwave whisking occasionally to maintain its smooth texture. This meatloaf also freezes exceptionally well. Wrap individual slices tightly in plastic wrap then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
- → Can I use another type of meat instead of chicken?
Yes, you can substitute ground chicken with turkey, pork, or a mix of ground meats for a slight variation in flavor.
- → What type of ham works best for this dish?
Virginia ham or any thinly sliced deli ham works well, as it layers easily and adds a savory touch to the dish.
- → Can I prepare the meatloaf ahead of time?
Absolutely! You can assemble the meatloaf and store it covered in the refrigerator for up to 24 hours before baking.
- → How do I ensure the breadcrumbs stay crispy?
Apply the breadcrumbs as a topping halfway through the baking process, and cover with foil if they begin to brown too quickly.
- → Is there a substitute for Dijon mustard in the gravy?
If you don’t have Dijon mustard, you can use spicy brown mustard or whole grain mustard for a similar tangy flavor.