This Chicken Cordon Bleu Meatloaf combines the comforting flavors of meatloaf with the classic elegance of Chicken Cordon Bleu. It’s a surprisingly simple way to enjoy a sophisticated dish that’s perfect for a weeknight dinner or a weekend gathering. Forget dry, boring meatloaf; this version is moist, flavorful, and packed with savory goodness. The creamy Dijon gravy takes it over the top!
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
Preparation:
Paso 1: Preheat your oven to 375°F (190°C). Lightly grease a standard-size loaf pan (approximately 9×5 inches).
Paso 2: In a large bowl, combine the ground chicken, egg, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, pepper, and mayonnaise. Mix gently but thoroughly with your hands or a spatula until all ingredients are evenly distributed. Be careful not to overmix, as this can result in a tough meatloaf.
Paso 3: Place about half of the chicken mixture into the prepared loaf pan and spread it evenly to create a base layer.
Paso 4: Arrange the slices of Virginia chicken ham evenly over the chicken mixture. Then, layer the Swiss cheese slices on top of the ham.
Paso 5: Carefully spread the remaining chicken mixture over the cheese layer, ensuring the ham and cheese are fully covered.
Paso 6: Sprinkle the panko breadcrumbs evenly over the top of the meatloaf. Lightly press the breadcrumbs into the meat mixture to help them adhere.
Paso 7: Bake in the preheated oven for 50-60 minutes, or until the internal temperature of the meatloaf reaches 165°F (74°C). A meat thermometer is highly recommended for accurate doneness. If the panko breadcrumbs start to brown too quickly, you can loosely tent the meatloaf with foil during the last 15-20 minutes of baking.
Paso 8: While the meatloaf is baking, prepare the Creamy Dijon Gravy. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the gravy.
Paso 9: Gradually whisk in the heavy cream and milk, making sure to break up any lumps of flour. Continue stirring until the mixture is smooth and starts to thicken.
Paso 10: Stir in the Worcestershire sauce, Dijon mustard, Parmesan cheese, and freshly grated nutmeg. Season with salt and pepper to taste. Continue cooking over low heat, stirring occasionally, until the gravy is heated through and has reached your desired consistency. This should take about 5-7 minutes.
Paso 11: Once the meatloaf is cooked through, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
Paso 12: Slice the meatloaf into thick slices and serve immediately with the Creamy Dijon Gravy.
Why You’ll Love This Recipe:
- Flavor Explosion: It captures the essence of Chicken Cordon Bleu in a convenient and satisfying meatloaf form.
- Easy to Make: This recipe is straightforward and doesn’t require any complicated techniques.
- Perfect for Weeknights: It’s a great way to get a delicious and impressive dinner on the table quickly.
- Crowd-Pleaser: Both kids and adults will love this twist on a classic comfort food.
- Versatile: It can be easily customized to your liking with different cheeses, herbs, and spices.
Serving Suggestions:
- Serve with mashed potatoes or roasted vegetables for a complete and comforting meal.
- Pair with a simple green salad to balance the richness of the meatloaf.
- Garnish with fresh parsley or thyme for a touch of elegance.
- Serve with a side of steamed green beans or asparagus for added color and nutrition.
Tips:
- Don’t Overmix: Overmixing the chicken mixture can lead to a dense and tough meatloaf. Mix just until the ingredients are combined.
- Use a Meat Thermometer: A meat thermometer is the best way to ensure that the meatloaf is cooked to a safe internal temperature of 165°F (74°C).
- Let it Rest: Allowing the meatloaf to rest for 10-15 minutes before slicing will help it retain its juices and prevent it from drying out.
- Make it Ahead: The meatloaf can be assembled ahead of time and stored in the refrigerator until you’re ready to bake it.
- Spice it Up: Add a pinch of red pepper flakes to the chicken mixture or gravy for a touch of heat.
Prep time: 20 minutes Cook time: 60 minutes Total time: 1 hour 20 minutes
Nutrition Information (per serving, estimated):
- Calories: 450-550 (depending on portion size and specific ingredients)
- Protein: 40-50g
- Sodium: 800-1000mg (depending on the salt content of the ham and cheese)
Conclusion:
This Chicken Cordon Bleu Meatloaf is a fantastic way to enjoy the flavors of a classic dish in a new and exciting way. With its moist and flavorful chicken base, savory ham and cheese filling, and decadent Dijon gravy, it’s sure to become a family favorite. So go ahead, give this recipe a try and experience the magic of Chicken Cordon Bleu in meatloaf form!
Q&A about the Chicken Cordon Bleu Meatloaf:
Q1: Can I use ground turkey instead of ground chicken?
A1: Absolutely! Ground turkey is a perfectly acceptable substitute for ground chicken in this recipe. Just be sure to use a lean ground turkey to prevent the meatloaf from being too greasy. The flavor will be slightly different, but still delicious!
Q2: Can I substitute the Swiss cheese with another type of cheese?
A2: Yes, you can! Gruyere cheese is a classic choice for Chicken Cordon Bleu and would work wonderfully in this meatloaf. Provolone or even a mild cheddar would also be delicious options. Choose a cheese that melts well and complements the flavors of the ham and chicken.
Q3: I don’t have panko breadcrumbs. Can I use regular breadcrumbs for the topping?
A3: Yes, you can substitute regular breadcrumbs for the panko breadcrumbs, but the texture will be slightly different. Panko breadcrumbs are larger and airier, which creates a crispier topping. If using regular breadcrumbs, consider toasting them lightly in a dry skillet before sprinkling them on top of the meatloaf to help them crisp up.
Q4: Can I make the gravy ahead of time?
A4: Yes, you can make the gravy ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, gently reheat the gravy in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or cream to thin it out if it has thickened too much during storage.
Q5: Can I freeze leftover meatloaf?
A5: Yes, you can freeze leftover meatloaf. Allow the meatloaf to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil or placing it in a freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw the meatloaf in the refrigerator overnight and then reheat it in the oven at 350°F (175°C) until heated through. You can also reheat individual slices in the microwave.
