Chicken Cordon Bleu Meatloaf (Print Version)
Ground chicken layered with ham and Swiss, baked and served with creamy Dijon gravy for a satisfying meal.
# Ingredients:
→ Meatloaf Base
01 -
2 lbs 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
→ Filling
10 -
6 slices Virginia chicken ham
11 -
6 slices Swiss cheese
→ Topping
12 -
3/4 cup panko breadcrumbs
→ Creamy Dijon Gravy
13 -
3 tablespoons butter
14 -
3 tablespoons flour
15 -
1/4 cup heavy cream
16 -
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 -
Salt to taste
22 -
Ground black pepper to taste
# Steps:
01 -
Mix ground chicken with egg, mayonnaise, breadcrumbs, minced onion, garlic powder, parsley, salt, and black pepper until well combined.
02 -
Spread half the chicken mixture into a loaf pan. Layer ham and Swiss cheese slices on top, then cover with the remaining chicken mixture.
03 -
Preheat oven to 190°C (375°F). Bake meatloaf for 25 minutes. Remove from oven, top with panko breadcrumbs, and return to oven. Bake an additional 15 minutes or until golden brown.
04 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add cream and milk, stirring constantly until smooth. Add Worcestershire sauce, Dijon mustard, Parmesan cheese, nutmeg, salt, and pepper. Cook for 3-4 minutes until thickened.
05 -
Allow the meatloaf to rest for 5-10 minutes before slicing. Serve with prepared gravy.
# Notes and Tips:
01 -
Customize by adding your favorite herbs and spices to the chicken mixture.
02 -
Leftover meatloaf can be stored in the refrigerator and reheated for quick meals.