Description
This Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy combines the classic flavors of chicken, ham, and Swiss cheese into a moist and flavorful meatloaf. Paired with a creamy Dijon mustard gravy, this dish offers a comforting and elegant American main course perfect for family dinners.
Ingredients
Scale
Meatloaf
- 1 ½ pounds ground chicken
- ½ cup plain breadcrumbs
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup finely chopped cooked ham
- 1 cup shredded Swiss cheese
- 2 tablespoons milk
- 1 tablespoon olive oil
Dijon Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan to prevent sticking and ensure easy removal of the meatloaf.
- Mix Meatloaf Ingredients: In a large bowl, combine ground chicken, plain breadcrumbs, egg, Dijon mustard, garlic powder, onion powder, salt, pepper, milk, and olive oil. Mix gently until just combined to keep the meatloaf tender.
- Add Ham and Cheese: Carefully fold in the finely chopped cooked ham and shredded Swiss cheese, distributing them evenly throughout the mixture.
- Shape and Bake: Transfer the mixture into the prepared loaf pan, shaping it into a compact loaf. Bake in the preheated oven for 50 to 55 minutes or until an internal temperature of 165°F (74°C) is reached to ensure it’s fully cooked.
- Prepare Dijon Gravy: While the meatloaf bakes, melt unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux.
- Add Liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Stir in the Dijon mustard and heavy cream. Simmer the gravy for about 5 minutes until thickened, then season with salt and pepper to taste.
- Rest and Serve: Once the meatloaf is done, remove it from the oven and let it rest for 5 to 10 minutes to allow juices to redistribute. Slice and serve warm with the creamy Dijon gravy poured over the top.
Notes
- For a crispier crust, shape the meatloaf by hand and bake it on a lined baking sheet instead of a loaf pan.
- You can substitute Gruyère cheese for Swiss cheese for a bolder, nutty flavor.
- Leftovers reheat well and are delicious served as sandwiches.
- To make this recipe gluten-free, use gluten-free breadcrumbs and all-purpose flour alternatives in the gravy.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 1g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 120mg
