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