Chicken Cordon Bleu Meatloaf

This Chicken Cordon Bleu Meatloaf transforms a timeless classic into a weeknight masterpiece. Juicy ground chicken wraps around layers of Virginia chicken ham and melty Swiss cheese, all baked up and finished with a luscious Creamy Dijon Gravy. The result is pure comfort food that feels fancy but comes together easily.

The first time I served this was at a family birthday dinner. My sister immediately asked for the recipe and now it is a special occasion favorite for everyone. It is surprisingly simple for how impressive it looks once sliced.

Ingredients

• Ground chicken: adds lean, tender protein and absorbs seasonings beautifully
• Egg: works as a binder to keep everything together and moist
• Plain bread crumbs: help with texture and soak up excess moisture
• Minced onion: brings a mellow, sweet base flavor use fresh or frozen for best results
• Garlic powder: gives a subtle depth and is less harsh than raw garlic
• Dried parsley: adds color and freshness check for bright green flakes
• Salt and ground black pepper: lift all other flavors
• Mayonnaise: ensures a juicy loaf do not skip for the best texture
• Virginia chicken ham: offers a smoky savory layer try to find thinly sliced for easy layering
• Swiss cheese: melts into creamy pockets select real Swiss for best flavor
• Panko breadcrumbs for topping: lend a light extra crispy finish
• Butter: creates the foundation for a silky gravy use unsalted to control the final saltiness
• Flour: thickens the gravy and gives body
• Heavy cream: makes the gravy especially rich look for fresh cream with no off smell
• Milk: balances richness use lowfat for a lighter result
• Worcestershire sauce: bumps up the umami flavor just a dash makes a difference
• Dijon mustard: adds a little tang and sharpness
• Grated Parmesan cheese: infuses salt and nuttiness
• Freshly grated nutmeg: gives the gravy warm complexity go for whole nutmeg and grate before using
• Salt and pepper to taste: always adjust seasoning after combining ingredients

Step-by-Step Instructions

Prepare the Chicken Base:

Combine ground chicken with egg mayonnaise bread crumbs minced onion garlic powder parsley salt and pepper in a large bowl. Mix thoroughly using your hands or a sturdy spoon. Take a minute to gently but fully incorporate everything so your loaf holds together and the seasonings are evenly distributed.

Layer the Meat and Cheese:

Press half of the chicken mixture into the bottom of a well greased loaf pan forming an even layer. Lay Virginia chicken ham slices evenly over the surface making sure they reach to the edges. Add a single layer of Swiss cheese slices over the ham.

Add the Top Layer:

Spoon and carefully spread the remaining chicken mixture over the cheese layer. Wet your fingertips to help press the mixture and seal the edges completely so the cheese will not bubble out during baking.

Bake the Meatloaf:

Place the loaf pan in a 350 degree oven and bake for about 30 minutes. After this time sprinkle panko breadcrumbs evenly over the top and return to the oven for another 10 minutes or until the panko is golden and the meatloaf registers 165 degrees in the center. Let rest five to ten minutes before slicing.

Make Creamy Dijon Gravy:

While the meatloaf bakes melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about one minute until no raw smell remains but do not let it brown. Slowly add in heavy cream and milk whisking constantly to prevent lumps. Stir in Worcestershire sauce Dijon mustard Parmesan nutmeg salt and pepper. Simmer gently until thickened to a pourable gravy.

Serve and Enjoy:

Slice the rested meatloaf using a serrated knife. Plate each serving and generously spoon over the creamy Dijon gravy. Enjoy with sides of your choice.

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My favorite part of this recipe has to be the ham and Swiss swirl in the middle. Every time I cut into the loaf and see the beautiful spiraled layers I am reminded of the first time I made this for my brother who called it the best meatloaf he had ever eaten.

Storage Tips

Store leftover meatloaf tightly wrapped or in an airtight container in the fridge for up to three days. Reheat slices in the oven with a spoonful of broth to keep them moist. The meatloaf also freezes well just wrap individual portions before freezing for easy lunches.

Ingredient Substitutions

You can swap ground turkey for chicken if needed. If you prefer another cheese try Gruyere or provolone for a different flavor. Gluten free bread crumbs and panko work just as well as regular ones in this recipe.

Serving Suggestions

I love pairing this with garlicky mashed potatoes and a bright green salad. The creamy gravy especially shines when served over steamed broccoli or fresh green beans. For festive dinners serve with roasted baby carrots and soft dinner rolls.

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Cultural and Historical Context

Chicken Cordon Bleu is a well loved dish believed to have roots in Switzerland. Classic versions are individually rolled chicken breasts filled with ham and cheese. By turning it into a meatloaf you get all the flavors with less fuss and it is perfect for serving a group.

Recipe FAQs

→ Can I use regular ham instead of Virginia chicken ham?

Yes, any deli-style ham can be substituted if Virginia chicken ham is unavailable. Just choose a ham with a mild flavor to complement the chicken and cheese layers.

→ How do I prevent the meatloaf from drying out?

Mixing mayonnaise and egg into the chicken blend helps retain moisture. Avoid overbaking, and let the loaf rest before slicing to keep it juicy.

→ Is the Dijon gravy essential?

The Creamy Dijon Gravy adds rich flavor and a classic finish, but you can enjoy the meatloaf with your preferred sauce or even plain if desired.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the meatloaf and refrigerate it before baking, or cook it fully and reheat individual slices as needed.

→ What side dishes go well with this?

Try serving with roasted vegetables, mashed potatoes, or a fresh green salad to complement the savory flavors and creamy sauce.