Name: Chicken Cordon Bleu Meatloaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French-American
Ingredients: 2 teaspoons minced onion.; 1 1/2 teaspoons garlic powder.; 1/2 teaspoon dried parsley.; 2 lbs. ground chicken.; 1 egg.; 1/4 cup plain bread crumbs.; 1 1/2 teaspoons salt.; 1/2 teaspoon ground black pepper.; 1/4 cup mayonnaise.; 6 slices Virginia chicken ham.; 6 slices Swiss cheese.; 3/4 cup panko breadcrumbs for topping.; 1 cup skim or 1% milk.; 3 tablespoons butter.; 3 tablespoons flour.; 1/4 cup heavy cream.; 1 teaspoon Worcestershire sauce.; 1 tablespoon Dijon mustard.; 1/2 cup grated Parmesan cheese.; 1/4 teaspoon freshly grated nutmeg.; Salt and pepper to taste.

Chicken Cordon Bleu Meatloaf is a delicious fusion of flavors, combining tender ground chicken with layers of savory Virginia ham and melted Swiss cheese. Topped with a crunchy panko breadcrumb crust and served with a creamy Dijon gravy, this dish is perfect for a hearty family dinner. The creamy sauce, made with butter, milk, and Parmesan cheese, adds a luxurious touch that elevates this meatloaf to a whole new level.

Chicken Cordon Bleu Meatloaf is a delightful twist on the classic French dish, combining the savory flavors of chicken, ham, and Swiss cheese into a comforting meatloaf. This recipe is perfect for a cozy family dinner, offering layers of flavor and texture that are sure to please.

INGREDIENTS

Ground Chicken: 2 lbs of ground chicken to create a tender and flavorful meatloaf base.

Egg: 1 egg to help bind the ingredients together, ensuring the meatloaf holds its shape.
Plain Bread Crumbs: 1/4 cup to add structure and absorb moisture, keeping the meatloaf moist.
Minced Onion: 2 teaspoons for a subtle sweetness that complements the savory flavors.

Garlic Powder: 1 1/2 teaspoons to add depth and a hint of spice.
Dried Parsley: 1/2 teaspoon for a touch of herbal freshness.
Virginia Chicken Ham: 6 slices to add a layer of savory, smoky flavor.

Swiss Cheese: 6 slices to melt beautifully within the meatloaf, creating a gooey, cheesy center.
Panko Breadcrumbs: 3/4 cup for a crunchy topping that adds texture and contrast.

INSTRUCTIONS

Step 1:: Preheat your oven to 400°F. In a large mixing bowl, combine the ground chicken, egg, mayonnaise, 1/4 cup of plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and pepper. Mix until all the ingredients are well combined.
Step 2:: Prepare a loaf pan by lightly greasing it. Take half of the chicken mixture and press it into the bottom of the loaf pan, creating an even layer.
Step 3:: Layer the Virginia chicken ham slices over the chicken mixture, followed by the Swiss cheese slices. Make sure the ham and cheese are evenly distributed for a consistent flavor in every bite.
Step 4:: Top with the remaining chicken mixture, pressing it down to cover the ham and cheese completely. Smooth out the top to ensure even cooking.
Step 5:: Bake the meatloaf in the preheated oven for 25 minutes. After 25 minutes, carefully remove the pan from the oven, sprinkle the panko breadcrumbs evenly over the top, and return the pan to the oven. Continue baking for an additional 15 minutes, or until the top is golden brown and the meatloaf is fully cooked through.
Step 6:: While the meatloaf is baking, prepare the creamy Dijon gravy. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Step 7:: Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Add the Worcestershire sauce and Dijon mustard, and continue to cook the sauce, stirring constantly, until it thickens.
Step 8:: Once the sauce has thickened, stir in the grated Parmesan cheese and freshly grated nutmeg. Season with salt and pepper to taste. Keep the sauce warm until ready to serve.
Step 9:: Once the meatloaf is done baking, let it rest in the pan for 5-10 minutes to allow the juices to redistribute. Carefully remove the meatloaf from the pan, slice it, and serve it with the warm creamy Dijon gravy.

Serving and Storage Tips

Serve the Chicken Cordon Bleu Meatloaf hot, with a generous drizzle of creamy Dijon gravy over each slice.

This meatloaf pairs well with steamed vegetables, mashed potatoes, or a fresh green salad.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the oven at 350°F or in a microwave until heated through, making sure to add a little extra gravy to keep the meat moist.

Helpful Notes

You can substitute the Swiss cheese with Gruyère for a slightly nutty flavor.

For a lower-carb option, skip the panko breadcrumb topping or use crushed pork rinds instead.
Feel free to add a layer of sautéed spinach or mushrooms between the ham and cheese for extra flavor and nutrients.
The creamy Dijon gravy can also be used as a sauce for pasta or vegetables, adding a rich, tangy flavor.

Tips from well-known chefs

Chef Thomas Keller recommends using fresh herbs like thyme or tarragon in the meatloaf mixture for a burst of flavor.
Chef Julia Child always suggested letting the meatloaf rest before slicing to keep it from falling apart.
Chef Jacques Pépin advises adding a splash of white wine to the gravy for an extra depth of flavor.