Cordon Bleu Meatloaf (Print Version)
# Ingredients:
→ Chicken Meatloaf
01 -
1/2 teaspoon ground black pepper
02 -
1/2 teaspoon dried parsley
03 -
1 egg
04 -
6 slices virginia ham
05 -
2 pounds ground chicken
06 -
1 1/2 teaspoons salt
07 -
1/4 cup plain bread crumbs
08 -
1 1/2 teaspoons garlic powder
09 -
1/4 cup mayonnaise
10 -
6 slices swiss cheese
11 -
2 teaspoons minced onion
12 -
3/4 cup panko bread crumbs (or fresh breadcrumbs for topping)
→ Creamy Dijon Gravy
13 -
Pinch of salt and pepper, to taste
14 -
1/4 teaspoon freshly grated nutmeg
15 -
3 tablespoons flour
16 -
1 teaspoon worcestershire sauce
17 -
1 cup skim or 1% milk
18 -
1/4 cup heavy cream
19 -
3 tablespoons butter
20 -
1 tablespoon dijon mustard
21 -
1/2 cup grated parmesan cheese
# Instructions:
01 -
Fire up your oven to 400°F. Toss the ground chicken, egg, garlic powder, minced onion, bread crumbs, mayo, parsley, salt, and pepper into a big bowl. Mix it well until it all comes together.
02 -
Coat a loaf pan (9x5 size) with spray to stop sticking. Spread half of your chicken mixture in first, then stack three layers of ham followed by three layers of cheese. Pour in the rest of the chicken to cover it all up.
03 -
Pop the loaf pan in your preheated oven and let it bake for 25 minutes. Pull it out, sprinkle panko breadcrumbs on top, and it'll crisp up when baked further.
04 -
Put the meatloaf back into the oven to bake for an extra 15 minutes. If the topping's getting too dark, just throw a bit of foil over it. Take it out when golden and cooked through.
05 -
Melt the butter over medium heat in a saucepan. Stir in the flour and whisk it for a minute. Slowly pour in the cream, milk, worcestershire sauce, and mustard, stir nonstop until thickened.
06 -
Toss in parmesan cheese and the nutmeg while whisking. Add a pinch of salt and pepper if needed. Let it cook a bit longer, about 3-4 minutes, then take it off the heat.
07 -
Leave the meatloaf in the pan for about 10 minutes. Slice it up and either spoon the gravy on top or keep it on the side for guests.
# Notes:
01 -
Let the baked loaf sit for a bit so it doesn’t lose its juices when cut.
02 -
Keep an eye on the breadcrumb topping—it gives that crunch, but it can burn quick.