Cordon Bleu Chicken Meatloaf (Print Version)
# Ingredients:
→ Chicken Meatloaf
01 -
2 pounds ground chicken
02 -
1 egg
03 -
1/4 cup plain bread crumbs
04 -
2 teaspoons minced onion
05 -
1 1/2 teaspoons garlic powder
06 -
1/2 teaspoon dried parsley
07 -
1 1/2 teaspoons salt
08 -
1/2 teaspoon ground black pepper
09 -
1/4 cup mayonnaise
10 -
6 slices virginia ham
11 -
6 slices swiss cheese
12 -
3/4 cup panko bread crumbs (or fresh breadcrumbs for topping)
→ Creamy Dijon Gravy
13 -
3 tablespoons butter
14 -
3 tablespoons flour
15 -
1/4 cup heavy cream
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1 cup skim or 1% milk
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 -
Pinch of salt and pepper, to taste
# Instructions:
01 -
Preheat your oven to 400°F. In a large bowl, mix together the ground chicken, egg, mayonnaise, bread crumbs, minced onion, garlic powder, parsley, salt, and black pepper until thoroughly combined.
02 -
Spray a 9x5-inch loaf pan with cooking spray. Evenly spread half of the chicken mixture across the bottom of the pan. Layer with three slices of ham and three slices of cheese. Repeat the ham and cheese layers, and cover with the remaining chicken mixture.
03 -
Bake the meatloaf in the preheated oven for 25 minutes. Remove it from the oven and top with the panko bread crumbs for a crispy topping.
04 -
Return the meatloaf to the oven and bake for another 15 minutes. If the breadcrumbs brown too quickly, cover the top with foil. Remove from oven once golden and cooked through.
05 -
Melt butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in cream, milk, worcestershire sauce, and dijon mustard. Cook until the mixture thickens.
06 -
Whisk in the parmesan cheese and nutmeg. Adjust seasoning with salt and pepper as needed. Cook for an additional 3-4 minutes and remove from heat.
07 -
Let the meatloaf rest in the pan for 10 minutes before slicing. Serve with the creamy dijon gravy on the side or drizzled over the slices.
# Notes:
01 -
Be sure to let the meatloaf rest before slicing to retain its juices.
02 -
The breadcrumbs on top add a crunchy texture—watch carefully to avoid overbrowning.