How about we take the elegance of chicken cordon bleu and the comfort of meatloaf, then mash them together into one show-stopping dish? This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is your ticket to a dinner that’s both impressive and utterly comforting.
Why This Recipe Works
- It combines the beloved flavors of chicken cordon bleu—tender chicken, smoky ham, and melty Swiss cheese—into a comforting meatloaf form.
- The creamy Dijon gravy adds a tangy, rich layer that elevates the dish beyond your average meatloaf.
- It’s a make-ahead friendly recipe that tastes even better the next day, making it perfect for meal prep or entertaining.
- The recipe is versatile, allowing for substitutions based on dietary preferences or what you have on hand.
- It’s a fun way to introduce a classic flavor combination in a new format that’s sure to surprise and delight.
Ingredients
- 1.5 lbs ground chicken
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 lb deli ham, thinly sliced
- 1 cup Swiss cheese, shredded
- 2 tbsp Dijon mustard
- 1 cup heavy cream
- 1 tbsp butter
- 1 tbsp all-purpose flour
Equipment Needed
- Loaf pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Saucepan
Instructions
Prepare the Meatloaf Mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, milk, beaten egg, salt, black pepper, garlic powder, and onion powder. Mix until just combined—overmixing can lead to a tough meatloaf. Tip: For an extra moist meatloaf, let the breadcrumbs soak in the milk for a few minutes before adding the other ingredients.
Layer the Flavors
Press half of the meatloaf mixture into the bottom of your loaf pan. Layer the thinly sliced ham and shredded Swiss cheese over the meat, leaving a small border around the edges. Top with the remaining meatloaf mixture, sealing the edges to encase the ham and cheese. Tip: Wetting your hands with a bit of water can prevent the meat from sticking to you as you work.
Bake to Perfection
Preheat your oven to 375°F and bake the meatloaf for 45-50 minutes, or until the internal temperature reaches 165°F. Let it rest for 10 minutes before slicing—this allows the juices to redistribute, ensuring your meatloaf stays moist.
Whip Up the Gravy
While the meatloaf rests, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to remove the raw flour taste. Gradually add heavy cream and Dijon mustard, whisking constantly until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
Serve and Enjoy
Slice the meatloaf and serve with a generous drizzle of the creamy Dijon gravy. Pair with your favorite sides for a complete meal that’s sure to impress. Tip: For an extra touch of elegance, garnish with fresh parsley or thyme.
Tips and Tricks
For those looking to take their Chicken Cordon Bleu Meatloaf to the next level, consider these advanced tips. First, try using a mix of ground chicken and turkey for a different flavor profile. Second, for a crispier exterior, broil the meatloaf for the last 2-3 minutes of cooking. Third, if you’re short on time, pre-made breadcrumbs work just as well as fresh. Fourth, the gravy can be made ahead and reheated—just add a splash of milk if it thickens too much upon standing. Lastly, for a gluten-free version, substitute the breadcrumbs with almond flour and use a gluten-free flour blend for the gravy.
Recipe Variations
- Swap the Swiss cheese for Gruyère or mozzarella for a different melt and flavor.
- Use turkey or pork instead of chicken for a variation on the protein.
- Add spinach or mushrooms to the ham and cheese layer for an extra veggie boost.
- For a lower-fat version, substitute the heavy cream in the gravy with half-and-half or whole milk.
- Make mini meatloaves in a muffin tin for individual servings that are perfect for parties.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can assemble the meatloaf up to a day in advance and keep it covered in the refrigerator until you’re ready to bake. The gravy can also be made ahead and reheated gently on the stove with a little extra milk to loosen it up if needed.
What’s the best way to store leftovers?
Leftover meatloaf and gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. The gravy may thicken in the fridge, so add a splash of milk when reheating.
Can I freeze this meatloaf?
Yes, both the baked meatloaf and unbaked mixture freeze well. Wrap tightly in plastic wrap and foil, or place in a freezer-safe container. Thaw in the refrigerator overnight before baking or reheating.
Summary
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is a delightful twist on two classics, offering the elegance of cordon bleu in the comforting form of meatloaf. Perfect for a family dinner or special occasion, it’s sure to become a new favorite.