Description
Savory chicken cordon bleu meatloaf blends classic comfort with gourmet flair, creating a mouthwatering twist on traditional meatloaf. Swiss cheese and ham nestled inside juicy ground chicken promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein Ingredients:
- 2 pounds ground chicken
- 6 slices Virginia chicken ham
- 6 slices Swiss cheese
- 1/2 cup grated Parmesan cheese
Binding and Seasoning Ingredients:
- 1 egg
- 1/4 cup plain bread crumbs
- 3/4 cup panko breadcrumbs
- 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
Gravy Ingredients:
- 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
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C), ensuring the rack is positioned in the center for even cooking.
- In a spacious mixing bowl, combine ground chicken with eggs, mayonnaise, bread crumbs, minced onion, garlic powder, parsley, salt, and pepper. Blend ingredients thoroughly until uniformly mixed.
- Select a loaf pan and distribute half the chicken mixture evenly across the bottom, creating a smooth base layer.
- Carefully arrange chicken ham slices atop the initial mixture, covering the entire surface. Layer Swiss cheese slices directly over the ham.
- Gently spread remaining chicken mixture over the ham and cheese, completely sealing the inner layers and creating a uniform surface.
- Transfer the loaf pan to the preheated oven and bake for 25 minutes, allowing the meatloaf to develop initial structure and flavor.
- Sprinkle panko breadcrumbs across the meatloaf’s surface for added crunch and golden color. Continue baking for an additional 15 minutes until internal temperature reaches 165°F and top appears crisp and golden.
- While meatloaf bakes, prepare the Dijon gravy by melting butter in a saucepan over medium heat. Whisk in flour, cooking until mixture becomes bubbly and light golden.
- Gradually incorporate heavy cream and milk, stirring continuously to prevent lumps. Add Worcestershire sauce and Dijon mustard, bringing the sauce to a gentle simmer.
- Stir in Parmesan cheese and nutmeg, seasoning with salt and pepper to create a rich, creamy sauce.
- Remove meatloaf from oven and let rest for 5-7 minutes to allow internal juices to redistribute.
- Slice meatloaf and serve immediately, drizzling warm Dijon gravy over each portion.
Notes
- Keep chicken mixture moist by adding mayonnaise, which helps prevent dryness and enhances flavor while binding ingredients together.
- Use panko breadcrumbs for extra crispy top layer, creating delightful textural contrast with soft meatloaf interior.
- Let meatloaf rest after baking to help juices redistribute, ensuring each slice remains succulent and prevents crumbling when cutting.
- Swap ground chicken with ground turkey for similar protein profile if preferred, maintaining recipe’s core texture and taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg