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Chicken Cordon Bleu Meatloaf

A modern twist on classic dishes, this Chicken Cordon Bleu Meatloaf combines the flavors of chicken, ham, and Swiss cheese in a comforting meal that the entire family will love.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meatloaf Base
  • 2 teaspoons minced onion
  • 1.5 teaspoons garlic powder
  • 0.5 teaspoon dried parsley
  • 2 lbs. ground chicken
  • 1 egg
  • 0.25 cup plain bread crumbs
  • 1.5 teaspoons salt
  • 0.5 teaspoon ground black pepper
  • 0.25 cup mayonnaise
  • 6 slices Virginia chicken ham
  • 6 slices Swiss cheese
Gravy
  • 0.75 cup panko breadcrumbs for topping
  • 1 cup skim or 1% milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 0.25 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 0.5 cup grated Parmesan cheese
  • 0.25 teaspoon freshly grated nutmeg
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. In a large mixing bowl, combine ground chicken, egg, mayonnaise, 1/4 cup of plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mix everything thoroughly.
  3. In a loaf pan, layer half of the chicken mixture as the base.
  4. On top of the first layer, place 3 slices of Virginia chicken ham, followed by 3 slices of Swiss cheese.
  5. Add the rest of the chicken mixture on top, covering the ham and cheese completely.
Baking
  1. Bake the meatloaf for 25 minutes.
  2. After 25 minutes, add the panko breadcrumbs generously on the top.
  3. Return to the oven and bake for another 15 minutes or until cooked and golden brown.
Gravy Preparation
  1. While the meatloaf is baking, prepare the gravy. In a small saucepan, melt 3 tablespoons of butter over medium heat.
  2. Once melted, whisk in 3 tablespoons of flour to create a roux. Cook for about 2 minutes until it becomes slightly golden.
  3. Slowly add the heavy cream and milk, whisking continuously until smooth.
  4. Stir in Worcestershire sauce and Dijon mustard. Allow the mixture to simmer for a few minutes.
  5. Add the grated Parmesan cheese, freshly grated nutmeg, and a pinch of salt and pepper. Cook until the cheese melts and the gravy thickens.
Serving
  1. Once baked, let the meatloaf rest for a few minutes before slicing it.
  2. Serve with the delicious gravy.

Notes

Store leftovers in an airtight container in the fridge for up to four days. Freeze slices tightly in plastic wrap for up to three months. To reheat, thaw in the fridge overnight and warm in the oven or microwave.