Chicken Cordon Bleu Meatloaf
Description
Get the flavor of chicken cordon bleu in a delicious meatloaf that is sure to impress. It's topped with a creamy Dijon mustard gravy that's great on your side dishes as well.
Ingredients
Meatloaf:
2 lb. ground chicken
1 large egg
1/4 c. plain bread crumbs
3/4 c. panko bread crumbs, for topping
2 t. minced onion
1 1/2 t. garlic powder
1/2 t. dried parsley
1 1/2 t. salt, to taste
1/2 t. black pepper
1/4 c. mayonnaise
6 slices Virginia Chicken Ham
6 slices Swiss cheese
Creamy Dijon Gravy:
3 T. butter
3 T. flour
1/4 c. heavy cream
1 c. skim or 1% milk
1 t. Worcestershire sauce
1 T. Dijon mustard
1/2 c. grated Parmesan cheese
1/4 t. freshly grated nutmeg
salt and black pepper, to taste
Directions
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Preheat the oven to 400 degrees F.
In a large bowl, combine the ground chicken, egg, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Add mayonnaise.
Mix thoroughly.
Assembly:
Grease or line a loaf pan with parchment paper.
Spread half of the mixture evenly in the bottom of the prepared loaf pan. Lay 3 slices of Virginia chicken ham over the chicken mixture; place 3 slices of Swiss cheese on top.
Repeat the layers with the remaining chicken mixture, ham, and cheeses.
Bake for 25 minutes. After 25 minutes, remove the meatloaf from the oven; sprinkle the panko bread crumbs on the top. Return the meatloaf to the oven. Bake for another 15 minutes, or until the internal temperature reaches 165 degrees F.
Creamy Dijon Gravy:
While the meatloaf is baking, make the gravy by melting the butter in a medium saucepan over medium heat. Whisk in the flour; cook for 1-2 minutes to form a roux.
Gradually add the heavy cream and milk, whisking continuously to avoid lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring this mixture to a simmer; cook until thickened, about 5 minutes. Remove from heat; stir in the grated Parmesan cheese, nutmeg, salt and pepper, to taste.
Allow the meatloaf to rest for a few minutes before slicing.
Serve the meatloaf topped with the creamy Dijon gravy.
6-8 servings.