Indulge in a delicious twist on a classic favorite with this Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy. This easy-to-follow recipe combines ground chicken, Virginia ham, and Swiss cheese, baked to perfection and topped with a rich, creamy Dijon gravy. Perfect for weeknight dinners or special occasions, this flavorful dish is sure to impress your family and friends.
Ingredients:
For the 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
¾ cup panko breadcrumbs (for topping)
For the Creamy Dijon Gravy:
3 tbsp butter
3 tbsp flour
1 cup skim or 1% milk
¼ cup heavy cream
1 tsp Worcestershire sauce
1 tbsp Dijon mustard
½ cup grated Parmesan cheese
¼ tsp freshly grated nutmeg
Salt and pepper to taste
Instructions:
Preparing the Meatloaf:
Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking.
Mix the Ingredients: In a large bowl, combine the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mix until well combined.
Layer the Meatloaf: In a loaf pan, spread half of the chicken mixture evenly across the bottom.
Add the Ham and Cheese: Layer the Virginia chicken ham slices over the chicken mixture, followed by the Swiss cheese slices.
Top It Off: Spread the remaining chicken mixture over the ham and cheese layers, covering them completely.
Bake: Bake in the preheated oven for 25 minutes. After that, sprinkle the panko breadcrumbs on top and continue baking for an additional 15 minutes, or until the meatloaf is golden brown and cooked through.
Making the Creamy Dijon Gravy:
Melt the Butter: In a saucepan over medium heat, melt the butter.
Create the Roux: Whisk in the flour and cook for 1-2 minutes until it’s bubbling and lightly golden.
Add the Cream and Milk: Gradually whisk in the heavy cream and milk, stirring constantly to prevent lumps from forming.
Season the Gravy: Stir in the Worcestershire sauce and Dijon mustard, bringing the mixture to a simmer.
Finish with Cheese and Nutmeg: Add the grated Parmesan cheese and freshly grated nutmeg, stirring until melted and smooth. Season with salt and pepper to taste.
Serving Tips:
Let It Rest: After baking, allow the meatloaf to rest for about 5-10 minutes before slicing. This helps retain its moisture and makes for cleaner slices.
Slice Carefully: Use a sharp knife to cut the meatloaf into even slices. This will help maintain the layers of ham and cheese for a beautiful presentation.
Top Generously: Serve each slice topped with a generous spoonful of the creamy Dijon gravy. This adds flavor and enhances the dish’s visual appeal.
Pair with Sides: Complement the meatloaf with classic sides like mashed potatoes, roasted vegetables, or a fresh green salad. These sides balance the richness of the meatloaf and gravy.
Garnish: Consider garnishing with fresh parsley or chives for a pop of color and added freshness.
Storage Tips:
Refrigeration: Store any leftover meatloaf in an airtight container in the refrigerator. It will keep for about 3-4 days.
Freezing: For longer storage, freeze individual slices or the entire meatloaf wrapped tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months.
Reheating: To reheat, thaw the meatloaf in the refrigerator overnight if frozen. You can reheat slices in the microwave or cover the whole meatloaf with foil and warm it in the oven at 350°F (175°C) until heated through. If using the microwave, cover with a microwave-safe lid to prevent drying out.
Gravy Storage: Store any leftover gravy separately in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Quality Check: Always check for signs of spoilage before consuming leftovers, such as off odors or changes in texture.
Related Recipes:
FAQs:
Can I use a different type of meat for this recipe?
Yes! While this recipe uses ground chicken for a lighter option, you can substitute it with ground turkey or a blend of ground beef and pork for a different flavor profile. Just be sure to adjust the cooking time accordingly, as different meats may require different cooking times to ensure they are fully cooked.
Is there a way to make this dish gluten-free?
Absolutely! To make a gluten-free version, simply use gluten-free breadcrumbs instead of regular plain and panko breadcrumbs. Additionally, check the labels of your Worcestershire sauce and Dijon mustard to ensure they are gluten-free.
Can I prepare the meatloaf in advance?
Yes, you can prepare the meatloaf mixture in advance! Assemble the meatloaf in the loaf pan, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking. This allows the flavors to meld. Just remember to remove it from the fridge and let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I serve with Chicken Cordon Bleu Meatloaf?
This dish pairs well with a variety of sides. Classic options include creamy mashed potatoes, roasted vegetables, or a simple green salad. You can also serve it with rice or quinoa for a heartier meal. For a fresh touch, consider adding a side of steamed asparagus or green beans.
Conclusion:
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is an innovative dish that combines classic flavors with a modern twist. It’s perfect for anyone looking to add some variety to their dinner routine without sacrificing comfort. Whether for a family meal or a gathering with friends, this recipe is sure to become a favorite in your home. Give it a try and enjoy the deliciousness!
📖 Recipe:
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Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy
- Total Time: 1 hour
- Yield: Serves 6-8
Description
If you’re searching for a comforting yet unique dish to impress your family or guests, look no further than Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy. This delightful recipe combines the classic flavors of chicken cordon bleu with the beloved meatloaf, creating a mouthwatering meal that is sure to be a hit. With its moist ground chicken base, layers of ham and Swiss cheese, and a rich, creamy gravy, this dish is perfect for weeknight dinners or special occasions.
Ingredients
For the 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
¾ cup panko breadcrumbs (for topping)
For the 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 the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mix until well combined.
- In a loaf pan, spread half of the chicken mixture evenly across the bottom.
- Layer the Virginia chicken ham slices over the chicken mixture, followed by the Swiss cheese slices.
- Spread the remaining chicken mixture over the ham and cheese layers, covering them completely.
- Bake in the preheated oven for 25 minutes. After that, sprinkle the panko breadcrumbs on top and continue baking for an additional 15 minutes, or until golden brown and cooked through.
- For the gravy, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling and lightly golden.
- Gradually whisk in heavy cream and milk, stirring constantly to prevent lumps. Stir in Worcestershire sauce and Dijon mustard, bringing the mixture to a simmer.
- Add grated Parmesan cheese and freshly grated nutmeg, stirring until melted and smooth. Season with salt and pepper to taste.
- Let the meatloaf rest for a few minutes, then slice and top with the creamy Dijon gravy.
Notes
For a gluten-free option, use gluten-free breadcrumbs.
The meatloaf can be prepared in advance and refrigerated for up to 24 hours before baking.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Serves 6-8
