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Chicken Cordon Bleu Meatloaf

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This Cordon Bleu chicken meatloaf transforms the classic flavors of chicken cordon bleu into a comforting, family-style meatloaf. Juicy ground chicken is layered with ham and Swiss cheese, topped with crispy breadcrumbs, and served with a creamy Dijon gravy for the ultimate cozy meal.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

2 pounds ground chicken

1 egg

1/4 cup plain breadcrumbs

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 ham

6 slices Swiss cheese

3/4 cup fresh or panko breadcrumbs (for topping)

Cooking spray (for greasing loaf pan)

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

Pinch of salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F. Grease a 9×5-inch loaf pan with cooking spray.
  2. In a large bowl, mix ground chicken, egg, mayonnaise, 1/4 cup breadcrumbs, minced onion, garlic powder, parsley, salt, and pepper until well combined.
  3. Spread half the chicken mixture evenly into the prepared pan. Layer with 3 slices of ham and 3 slices of Swiss cheese. Repeat with another layer of ham and cheese. Spread the remaining chicken mixture on top and smooth it out.
  4. Bake uncovered for 25 minutes. Remove from oven, sprinkle with 3/4 cup breadcrumbs, and return to oven for another 15 minutes. Cover loosely with foil if breadcrumbs brown too quickly.
  5. Let the meatloaf rest in the pan for 10 minutes before slicing.
  6. Meanwhile, make the gravy: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in cream and milk, then add Worcestershire sauce and Dijon mustard. Simmer for 3–4 minutes until thickened.
  7. Stir in Parmesan cheese and nutmeg. Season with salt and pepper to taste. Serve warm over meatloaf.

Notes

  • Use Gruyère or mozzarella instead of Swiss for a different flavor profile.
  • Substitute prosciutto or turkey slices for the ham.
  • Mix breadcrumbs with melted butter for a richer topping.
  • Omit breadcrumb topping for a low-carb version.
  • Add herbs like thyme or chives for a flavor boost.
  • Use Greek yogurt instead of mayo if preferred.
  • Make gluten-free by using GF breadcrumbs and flour.

Nutrition

Find it online: https://cheftinaskitchen.com/chicken-cordon-bleu-meatloaf/