Chicken Cordon Bleu Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Base
01 -
2 lbs lean ground chicken
02 -
1 large 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 & Topping
10 -
6 slices Virginia chicken ham
11 -
6 slices Swiss cheese
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 tablespoon Dijon mustard
18 -
1/2 cup grated Parmesan cheese
19 -
1/4 teaspoon freshly grated nutmeg
20 -
Salt and pepper to taste
21 -
1 teaspoon Worcestershire sauce
# Instructions:
01 -
Preheat your oven to 400°F (200°C) to ensure it's ready when you need it.
02 -
In a large mixing bowl, combine ground chicken, egg, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and ground black pepper. Add mayonnaise to the mixture to keep the meatloaf moist and flavorful. Mix everything together thoroughly, ensuring all ingredients are well incorporated.
03 -
Grease a loaf pan or line it with parchment paper. Spread half of the chicken mixture evenly in the bottom of the loaf pan. Lay 3 slices of Virginia chicken ham over the chicken mixture. Place 3 slices of Swiss cheese on top of the ham. Repeat the layering with the remaining chicken mixture, ham, and cheese.
04 -
Place the loaf pan in the preheated oven and bake for 25 minutes. After 25 minutes, remove the meatloaf from the oven and sprinkle panko breadcrumbs over the top. Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C).
05 -
While the meatloaf is baking, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually add heavy cream and milk, whisking continuously to avoid lumps. Stir in Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in grated Parmesan cheese, freshly grated nutmeg, and salt and pepper to taste.
# Notes:
01 -
Let the meatloaf rest for 5-10 minutes before slicing for cleaner portions.
02 -
The gravy can be made ahead and reheated gently when needed.
03 -
For a lighter version, use ground turkey instead of chicken and low-fat cheese.