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
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 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.
