If you love the classic flavors of chicken cordon bleu but want a comforting, hearty meal that’s a little easier to serve up weeknight style, this Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe is just the ticket. Imagine juicy ground chicken mixed with melty Swiss cheese and savory Parmesan, all baked into a tender loaf and topped off with a creamy, tangy Dijon gravy that’s so luscious you’ll want to drizzle it over everything. It’s a cozy twist on a timeless favorite that’s perfect for family dinners or impressing guests without standing over the stove all evening.
Ingredients You’ll Need
These simple yet crucial ingredients come together beautifully, balancing rich cheeses with fragrant herbs and creamy, tangy Dijon flavors to create a meatloaf that’s anything but ordinary. Each one plays a key role in giving this dish its signature texture, taste, and appeal.
- 1 lb ground chicken: The lean protein base providing a light, tender meatloaf foundation.
- 1/2 cup breadcrumbs: Adds structure and absorbent moisture to keep the meatloaf juicy but firm.
- 1/4 cup grated Parmesan cheese: Brings a nutty, savory depth enhancing all the flavors.
- 1 egg, lightly beaten: Acts as a binder to hold everything together.
- 1 teaspoon garlic powder: Offers warm, mellow garlic notes without overpowering.
- 1 teaspoon onion powder: Adds subtle sweetness and balancing onion undertones.
- 1/2 teaspoon dried thyme: Provides earthy herbal accents reminiscent of classic cordon bleu seasoning.
- Salt and pepper, to taste: Essential for seasoning and enhancing all components.
- 1/2 cup shredded Swiss cheese: Melts perfectly inside the meatloaf for that iconic gooey center.
- 2 tablespoons unsalted butter: Key to making the silky, rich gravy.
- 2 tablespoons all-purpose flour: Helps thicken the Dijon gravy just right.
- 1 1/2 cups chicken broth: Builds the base of the flavorful gravy with savory depth.
- 1/4 cup heavy cream: Adds luxurious creaminess to the sauce.
- 1 tablespoon Dijon mustard: The star ingredient in the gravy, delivering that sharp, tangy flavor so iconic to cordon bleu.
- 1/2 teaspoon Worcestershire sauce: Introduces subtle umami notes, boosting overall complexity.
- Fresh parsley, chopped: A bright, fresh garnish to finish the dish beautifully.
How to Make Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe
Step 1: Prepare and Mix the Meatloaf
Start by preheating your oven to 375°F (190°C) and getting your loaf pan ready with a light grease or parchment paper. In a spacious bowl, combine ground chicken, breadcrumbs, Parmesan, beaten egg, garlic and onion powders, thyme, salt, and pepper. The goal here is gentle mixing—overworking can make the meatloaf dense, so stir just until everything looks combined.
Step 2: Add Cheesy Goodness
Next, gently fold in the shredded Swiss cheese. This is where your meatloaf begins to transform because those cheese pockets will melt during baking to create incredible creamy surprises in each bite.
Step 3: Shape and Bake
Transfer your mixture into the prepared loaf pan, pressing it down evenly for uniform cooking. Pop it in the oven and bake for 40-45 minutes until the internal temperature hits 165°F (74°C) to ensure it’s perfectly cooked through but still juicy.
Step 4: Rest the Meatloaf
Once out of the oven, let your meatloaf rest for at least 5-10 minutes. This resting period allows the juices to redistribute, making each slice moist and tender without falling apart.
Step 5: Make the Dijon Gravy
While the meatloaf rests, melt the butter over medium heat in a saucepan. Whisk in the flour and cook for a minute until lightly golden to get rid of any raw flour taste. Gradually whisk in the chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper. Let it simmer gently, stirring constantly until thickened and velvety, then remove from heat to pass through a quick taste test—you want a perfect balance of creamy and tangy.
How to Serve Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe
Garnishes
Freshly chopped parsley sprinkled generously on top or around the plate adds a hit of color and a clean, herbal brightness that contrasts beautifully with the richness of the meatloaf and gravy. If you like, a few lemon zest shavings can add a subtle pop as well.
Side Dishes
This Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe pairs wonderfully with creamy mashed potatoes or buttered egg noodles that soak up every bit of that luscious gravy. For something green, a crisp side salad or steamed asparagus works perfectly to lighten the plate while complementing the comforting protein.
Creative Ways to Present
Try slicing your meatloaf and stacking it on a platter with drizzle of Dijon gravy across the top and fresh herbs scattered around for a rustic yet elegant look. Alternatively, turn slices into hearty open-faced sandwiches on crusty bread with a little extra cheese melted on top for a casual but impressive meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover slices tightly in plastic wrap or place them in an airtight container. Stored in the fridge, they will stay fresh for up to 3 days, maintaining their flavor and texture nicely for easy next-day meals.
Freezing
You can freeze the meatloaf in portion-sized slices wrapped well in foil or freezer bags for up to 2 months. It’s best to freeze the gravy separately in a freezer-safe container to avoid any textural changes when reheated.
Reheating
To reheat, gently warm meatloaf slices in the oven or microwave until hot through, and reheat the gravy in a small saucepan over low heat, stirring occasionally. Pour the warm gravy over the meatloaf just before serving for maximum comfort food impact.
FAQs
Can ground turkey be used instead of chicken?
Yes, ground turkey is a wonderful substitute if you want a slightly different flavor or texture. Just keep an eye on cooking times since turkey can vary and sometimes cooks quicker or drier than chicken.
Is it possible to make this meatloaf gluten-free?
Definitely! Swap out regular breadcrumbs for gluten-free breadcrumbs and use a gluten-free flour alternative like rice flour or cornstarch when making the gravy to keep the recipe gluten-free without sacrificing texture or taste.
What if I don’t have Swiss cheese?
Gruyère or mozzarella can be good stand-ins for Swiss cheese. They melt well and provide the gooey texture you’re looking for, though the flavor will be slightly different but still delicious.
Can I prepare the meatloaf mixture ahead of time?
Yes, you can mix the ingredients the day before and refrigerate the mixture wrapped tightly. Shape and bake it just before serving to keep it fresh and tender.
How thick should the Dijon gravy be?
It should be thick enough to coat the back of a spoon but still pourable. If it gets too thick, add a splash of chicken broth or cream to thin it out as needed.
Final Thoughts
This Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe is a sure-fire way to bring comfort, flavor, and a touch of elegance to your dinner table. Whether you’re feeding family or wow-ing guests, it’s a dish worth making again and again. Don’t hesitate to give it a try—you’ll quickly find it becomes one of your most-loved recipes.
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Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Chicken Cordon Bleu-Inspired Meatloaf is a delicious twist on the classic dish, combining ground chicken, Parmesan, and Swiss cheese with savory herbs for a tender and flavorful meatloaf. Served with a creamy Dijon gravy, it’s a comforting and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Meatloaf
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup shredded Swiss cheese
Dijon Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Meatloaf Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, lightly beaten egg, garlic powder, onion powder, dried thyme, salt, and pepper. Mix gently until just combined to avoid making the meatloaf tough.
- Add Swiss Cheese: Gently fold in the shredded Swiss cheese so that it distributes evenly throughout the mixture without overworking it.
- Form Meatloaf: Transfer the chicken mixture into the prepared loaf pan, pressing it down to form an even layer for uniform cooking.
- Bake the Meatloaf: Place the loaf in the oven and bake for 40 to 45 minutes, or until the internal temperature reaches 165°F (74°C). Remove the meatloaf from the oven and allow it to rest for 5 to 10 minutes to let the juices redistribute before slicing.
- Prepare the Dijon Gravy: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 to 2 minutes until it turns golden and forms a roux. Gradually whisk in the chicken broth, then add the heavy cream, Dijon mustard, and Worcestershire sauce. Continue stirring until the gravy thickens. Season with salt and pepper to taste.
- Serve: Slice the rested meatloaf and drizzle with the creamy Dijon gravy. Garnish with freshly chopped parsley for a pop of color and flavor. Enjoy warm.
Notes
- Do not overmix the meat mixture to keep the meatloaf tender and moist.
- Letting the meatloaf rest before slicing helps retain the juices and improves texture.
- The Dijon gravy can be made ahead and reheated if desired.
- Use a meat thermometer to ensure the meatloaf is safely cooked through.
- For a lower fat version, you can substitute Swiss cheese with a reduced-fat cheese.
