Description
This Chicken Cordon Bleu-Inspired Meatloaf combines tender ground chicken with savory Swiss cheese and a flavorful Dijon gravy glaze. Infused with Parmesan, garlic, onion, and thyme, this hearty yet elegant meatloaf bakes to juicy perfection and is topped with a creamy mustard gravy, making it a delightful twist on the classic chicken cordon bleu.
Ingredients
Scale
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 oven: Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper to ensure easy cleanup and prevent sticking.
- 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 keep the meatloaf tender and moist without overworking the meat.
- Add Swiss cheese: Gently fold in the shredded Swiss cheese, dispersing it evenly throughout the mixture while avoiding overmixing to maintain texture.
- Shape and bake: Transfer the mixture into the prepared loaf pan, pressing it down evenly to shape the loaf. Bake in the preheated oven for 40-45 minutes or until the internal temperature reaches 165°F (74°C), ensuring the meatloaf is fully cooked and juicy.
- Rest the meatloaf: Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute for a moister dish.
- Prepare the Dijon gravy: While the meatloaf is resting, melt the unsalted butter in a saucepan over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux without browning. Gradually whisk in chicken broth, stirring constantly to prevent lumps. Simmer until the gravy thickens slightly.
- Finish the gravy: Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and season with salt and pepper to taste. Heat through until warm and well combined.
- Serve: Slice the rested meatloaf and pour the warm Dijon gravy over the slices. Garnish with chopped fresh parsley for a vibrant finish and serve immediately.
Notes
- Use fresh ground chicken for the best texture and flavor.
- To make this gluten-free, substitute breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour for the gravy.
- Letting the meatloaf rest before slicing helps retain its juices and makes slicing easier.
- Make sure the internal temperature reaches 165°F to ensure safe consumption of ground chicken.
- Leftover meatloaf can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
