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Chicken Cordon Bleu Meatloaf

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  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: Serves 6–8
  • Category: Main Course
  • Method: Baking

Description

This Chicken Cordon Bleu Meatloaf is a hearty twist on the classic French dish, layered with savory Virginia chicken ham and melty Swiss cheese, then topped with golden panko and smothered in a rich, creamy Dijon gravy. It’s the ultimate comfort food and a guaranteed family favorite!

Ingredients

For the Meatloaf:

  • 2 lbs 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 chicken ham

  • 6 slices Swiss cheese

  • 3/4 cup 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

  1. Preheat Oven:
    Preheat oven to 400°F (200°C). Lightly grease or line a loaf pan.

  2. Prepare Meatloaf Base:
    In a large bowl, mix ground chicken, egg, mayonnaise, plain breadcrumbs, minced onion, garlic powder, parsley, salt, and pepper until fully combined.

  3. Assemble Meatloaf Layers:
    Press half of the chicken mixture into the loaf pan. Layer with chicken ham slices and Swiss cheese. Top with remaining chicken mixture and smooth the surface.

  4. Bake the Meatloaf:
    Bake uncovered for 25 minutes. Remove, sprinkle panko breadcrumbs evenly over the top, and bake an additional 15 minutes or until internal temperature reaches 165°F.

  5. Make the Gravy:
    While the meatloaf finishes baking, melt butter in a saucepan over medium heat. Whisk in flour to create a roux. Slowly add heavy cream and milk, whisking constantly until smooth. Add Worcestershire, Dijon mustard, Parmesan, and nutmeg. Simmer until thickened. Season with salt and pepper to taste.

  6. Serve:
    Let the meatloaf rest for 5–10 minutes. Slice and serve with a generous drizzle of creamy Dijon gravy.

Notes

  • You can substitute ham and Swiss with turkey and provolone for a different flavor twist.

  • Leftovers make great sandwiches!

  • For a crispier topping, broil the panko for the last 2–3 minutes of baking.

Find it online: https://yumlyhub.com/chicken-cordon-bleu-meatloaf/