Chicken Cordon Bleu Meatloaf

Miss Chef


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


Preheat your oven to 400°F.In a large bowl, mix together the ground chicken, egg, mayonnaise, plain bread
crumbs, minced onion, garlic powder, dried parsley,salt, and ground black pepper.In a loaf pan, spread half
of the chicken mixture evenly on the bottom.
Layer the chicken ham slices on top of the chicken mixture, followed by the Swiss cheese slices.
Spread the remaining chicken mixture on top, covering the ham and cheese.
Bake in the preheated oven for 25 minutes.
After 25 minutes, sprinkle the panko breadcrumbs on top of the meatloaf.
Bake for an additional 15 minutes, or until the top is golden brown and the meatloaf is cooked through.

While the meatloaf is baking, prepare the creamy Dijon gravy.

In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, until the mixture is bubbling and slightly golden.
Gradually add the heavy cream and milk, whisking constantly to avoid lumps.
Stir in the Worcestershire sauce and Dijon mustard, and bring the mixture to a simmer.
Add the grated Parmesan cheese and freshly grated nutmeg, stirring until the cheese is melted and the
sauce is smooth.
Season the gravy with salt and pepper to taste.
Once the meatloaf is done, let it rest for a few minutes before slicing.
Serve the meatloaf slices with the creamy Dijon gravy on top