Description
A delicious twist on classic meatloaf that combines the flavors of chicken Cordon Bleu with the comfort of a homemade meatloaf. Layers of ground chicken, ham, and Swiss cheese create a savory masterpiece topped with a creamy Dijon gravy.
Ingredients
Scale
- 2 pounds ground chicken
- 1 egg
- 1/4 cup plain bread crumbs
- 2 teaspoons minced onion
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dried parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup mayonnaise
- 6 slices Virginia ham
- 6 slices Swiss cheese
- 3/4 cup fresh or panko breadcrumbs for topping
- For the Creamy Dijon Gravy
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1 cup skim or 1% milk
- 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
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). This high temperature ensures a nicely browned exterior while keeping the inside moist and flavorful. Make sure your oven is fully preheated before adding the meatloaf.
- Prepare Meat Mixture: Add the ground chicken to a large bowl and mix with the egg, mayonnaise, 1/4 cup of breadcrumbs, minced onion, garlic powder, dried parsley, salt, and pepper. Use your hands to thoroughly combine all ingredients, ensuring they’re evenly distributed throughout the mixture without overmixing, which can make the meatloaf tough.
- Layer the Meatloaf: Spray a 9″ x 5″ loaf pan with cooking spray and add half the chicken mixture to the bottom of the pan, spreading it out to make an even layer. Press the mixture firmly but gently to eliminate air pockets and create a solid base for the fillings.
- Add Fillings: Next, layer on three slices of ham then three slices of cheese. Repeat with another layer of ham and cheese. This creates the signature Cordon Bleu filling in the center of your meatloaf.
- Complete the Loaf: Top the meatloaf with the rest of the chicken, spreading the layer evenly. Make sure to seal the edges well to prevent the cheese from leaking out during baking.
- Initial Baking: Bake for 25 minutes and then remove from the oven. At this point, the meatloaf should be partially cooked but not fully done.
- Add Topping: Carefully top the partially baked meatloaf with the breadcrumbs, distributing them evenly over the surface for a crispy crust.
- Finish Baking: Place the meatloaf back in the oven for 15 minutes, covering with foil halfway through if the breadcrumbs start to get too browned. The internal temperature should reach 165°F (74°C) when fully cooked.
- Prepare Gravy: While the meatloaf finishes baking, add the butter to a saucepan over medium heat. Once melted, whisk in the flour and cook for one minute to create a roux. Next, add the cream, milk, Worcestershire sauce, and dijon mustard. Whisk to combine and let come to a simmer to thicken.
- Finish Gravy: After 3-4 minutes, add the parmesan cheese and nutmeg. Whisk to combine and taste for seasonings, then add salt and pepper as needed. The gravy should be smooth, creamy, and rich with flavor.
- Rest and Serve: Let the meatloaf rest for 10 minutes in the loaf pan after removing it from the oven. This allows the juices to redistribute and makes slicing easier. Then carefully lift out of the pan and slice. Serve with sauce on the side or spooned over top.
Notes
- For a lighter version, you can substitute ground turkey for chicken and use reduced-fat cheese.
- The meatloaf can be assembled up to 24 hours in advance and refrigerated before baking.
- Leftovers make excellent sandwiches the next day.
- For extra flavor, add 1 tablespoon of fresh chopped herbs like thyme or rosemary to the meat mixture.
- If you prefer a softer breadcrumb topping, mix the breadcrumbs with 2 tablespoons of melted butter before adding to the meatloaf.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American-French Fusion
Nutrition
- Serving Size: 1 slice (approximately 4 oz)
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg