Introduction:
Chicken Cordon Bleu Meatloaf combines the flavors of the traditional Chicken Cordon Bleu dish into a convenient and delicious meatloaf form. This dish features layers of seasoned ground chicken, ham, and Swiss cheese, all baked to perfection and topped with a creamy Dijon sauce.
**Step 6: Serve**
1. Slice the meatloaf and place on a serving platter.
2. Drizzle the Dijon cream sauce over the slices or serve it on the side.
**Flavor Profile:**
Chicken Cordon Bleu Meatloaf is a savory, flavorful dish with a delightful combination of textures and tastes. The creamy Dijon sauce enhances the dish with its smooth, slightly sharp taste, complementing the meatloaf perfectly.
**Nutritional Benefits:**
This dish offers a good source of protein from the chicken and ham. Using ground chicken instead of beef makes it a leaner option,
**Conclusion:**
Chicken Cordon Bleu Meatloaf is a wonderful twist on the classic Chicken Cordon Bleu, transforming it into a comforting, easy-to-make meatloaf. With its layers of flavorful ingredients and a creamy Dijon sauce, this dish is sure to become a favorite at your dinner table. Serve it with a side of steamed vegetables or a fresh salad for a complete meal that everyone will love. Enjoy the delightful flavors and simplicity of this delicious meatloaf!
Ingredients:
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:
Preheat your oven to 400°F.
In a large bowl, mix the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and ground black pepper.
Spread half of the chicken mixture evenly in a loaf pan 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 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. Melt the butter in a saucepan 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.