Chicken Cordon Bleu Meatloaf

Chicken Cordon Bleu Meatloaf takes everything you love about the iconic French-American dish and gives it a cozy weeknight spin. Layers of lean ground chicken hug smoky ham and gooey Swiss cheese under a golden panko crust all finished with luscious Dijon cream gravy. It looks and tastes special but comes together fuss-free for family dinners or dinner parties.

This became a favorite when I wanted that vintage Cordon Bleu comfort for a weeknight but could not face pounding chicken flat. My kids love the melty cheese middles and crispy top.

Ingredients

• Minced onion: Lends a gentle sweet-savory base Use fresh or jarred minced onions for convenience
• Garlic powder: Adds punchy flavor without peeling and chopping cloves Choose a fine powder for even seasoning
• Dried parsley: Freshens up the mix and gives a little color Check for vibrant green dried leaves
• Ground chicken: Lean but juicy protein for tender loaf Look for ground chicken breast or a blend for balance
• Egg: Binds everything together for slices that hold Use large eggs for the most consistent moisture
• Plain breadcrumbs: Soak up juices for a firm loaf Go for fine-crumbed unseasoned types
• Salt and ground black pepper: Essential for brightening the flavors Use freshly cracked pepper for best taste
• Mayonnaise: Adds moisture and a hint of richness Check for a creamy emulsified texture
• Virginia chicken ham: Provides that classic smoky element Find thinly sliced quality ham from the deli
• Swiss cheese: Melts beautifully and gives iconic tangy taste Choose full-fat slices for better melt and flavor
• Panko breadcrumbs for topping: Delivers crisp golden crunch Use Japanese-style panko for light texture
• Milk (skim or 1 percent): Makes the gravy creamy with less fat Choose a fresh carton and shake well
• Butter: For the gravy base and richness Look for unsalted so you can control salt
• Flour: Thickens gravy to the ideal consistency Use all-purpose for smoothest results
• Heavy cream: Gives extra richness to the sauce Select heavy or whipping cream and keep cold
• Worcestershire sauce: Layers umami and depth into the gravy Check the label for classic anchovy flavor
• Dijon mustard: Defines the gravy with signature tang Use smooth French or grainy Dijon for a punch
• Grated Parmesan cheese: Thickens and seasons the gravy Choose freshly grated for best melt and taste
• Freshly grated nutmeg: Warms up the sauce and gives French flair Use a microplane for best results
• Extra salt and pepper: Seasoning as needed for both loaf and gravy Taste and adjust before serving

Instructions

Prepare the Oven:

Preheat your oven to 400 degrees Fahrenheit Give the oven enough time to fully warm up for even baking

Prepare the Chicken Mixture:

Combine the ground chicken egg mayonnaise plain breadcrumbs minced onion garlic powder dried parsley salt and pepper in a large bowl Use your hands or a sturdy spoon Mix until just blended for a moist texture but do not overwork to avoid toughness

Layer the Meatloaf:

In a standard loaf pan press half the chicken mixture into the base and slightly up the sides Layer the slices of chicken ham evenly over the surface followed by the Swiss cheese Top evenly with the rest of the chicken mixture and gently smooth the surface to seal the filling in

Bake and Add Crunchy Topping:

Place the loaf pan into the oven and bake for 25 minutes Carefully remove and sprinkle the panko breadcrumbs in an even layer over the top Return to the oven and bake for another 15 minutes until the crumb topping is golden brown and a thermometer reads 165 degrees in the middle

Make the Creamy Dijon Gravy:

While the meatloaf finishes baking melt the butter in a saucepan over medium heat Whisk in the flour and cook for 1 to 2 minutes until bubbling and lightly golden Gradually whisk in the milk and cream letting the mixture thicken then add Worcestershire sauce and Dijon mustard Simmer gently until smooth then add Parmesan cheese nutmeg salt and pepper whisking until the cheese melts Taste and adjust seasoning

Rest and Serve:

Let the meatloaf rest in its pan for at least 10 minutes to firm up for clean slices Carefully lift out transfer to a platter and slice Serve warm with generous ladles of the Dijon sauce

Pin it

My favorite part has to be the bubbling edges of Swiss cheese that escape and turn crisp in the oven. The smell alone is enough to call everyone to the table and my partner still talks about how this was the first dish I served for his birthday.

Storage Tips

Refrigerate leftovers in an airtight container for up to three days. Reheat gently in the oven or microwave until hot. The sauce thickens in the fridge so a splash of milk will help restore its creamy texture.

Ingredient Substitutions

If you cannot find ground chicken try ground turkey for a similar flavor and texture. Virginia chicken ham can be swapped for regular deli ham or even smoked turkey slices for a little twist. Instead of Swiss cheese use Gruyere or provolone or whatever is your family’s favorite.

Serving Suggestions

This meatloaf is terrific with classic mashed potatoes or a simple green salad dressed in vinaigrette. Steamed green beans or roasted asparagus balance the richness nicely. If you love sauce double the gravy and serve with extra on the side.

Cultural and Historical Context

Chicken Cordon Bleu originally hails from Switzerland but became a beloved American dinner staple in the fifties and sixties. This meatloaf version pays homage to its roots while giving you the ease and comfort of a homestyle loaf that feeds a crowd.

Pin it

Leftovers are just as tasty as the first night and make amazing sandwiches. Give this comfort classic a try and you might never go back to rolled Cordon Bleu again.