Chicken Cordon Bleu Meatloaf with Dijon Gravy

by

Chicken Cordon Bleu Meatloaf with Dijon Gravy

This meatloaf uses ground chicken for a lighter base, stuffed with layers of deli ham and Swiss cheese. The result is a moist, flavorful loaf topped with a creamy, sharp mustard gravy that ties everything together.

  • Prep time: 20 minutes

  • Cook time: 45–50 minutes

  • Servings: 6

  • Calories: ~380 kcal per serving (with gravy)

Ingredients

The Meatloaf

  • Ground Chicken: 2 lbs (900g)

  • Breadcrumbs: ½ cup (Panko preferred)

  • Egg: 1 large, beaten

  • Garlic: 3 cloves, minced

  • Onion: ¼ cup, very finely minced

  • Fresh Parsley: 2 tbsp, chopped

  • Deli Ham: 6–8 thin slices

  • Swiss Cheese: 6 slices (or 1 cup shredded)

  • Salt & Pepper: to taste

The Dijon Gravy

  • Butter: 2 tbsp

  • All-purpose Flour: 2 tbsp

  • Chicken Broth: 1 ½ cups

  • Dijon Mustard: 2 tbsp

  • Heavy Cream: ¼ cup

  • Parmesan Cheese: 2 tbsp, grated

Instructions

  1. Prep the Oven: Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease a loaf pan.

  2. Mix the Base: In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Mix until just combined—don’t overwork it, or the loaf will be tough.

  3. The “Cordon Bleu” Layer: * On a piece of parchment paper, pat the meat mixture into a flat rectangle (about 1 inch thick).

    • Layer the ham slices over the meat, followed by the Swiss cheese.

    • Carefully roll the meat up like a jelly roll, pinching the ends and the seam to seal the cheese inside.

  4. Bake: Place the roll seam-side down on your pan. Bake for 45–50 minutes, or until the internal temperature reaches 74°C (165°F).

  5. Make the Gravy: While the meat rests, melt butter in a saucepan over medium heat. Whisk in flour for 1 minute. Gradually whisk in chicken broth until thickened. Stir in Dijon, cream, and Parmesan. Simmer for 2 minutes.

  6. Serve: Slice the meatloaf into thick rounds and pour the warm Dijon gravy over the top.

Recipe Notes & Tips

  • The “Seam” Secret: Ensure you pinch the edges of the meatloaf tightly. If there’s a gap, your Swiss cheese will make a “great escape” onto the baking sheet.

  • Ground Chicken vs. Turkey: You can use ground turkey, but chicken provides a more authentic “Cordon Bleu” flavor profile.

  • Crispy Top: If you want a bit of crunch, sprinkle an extra tablespoon of Panko mixed with melted butter on top of the loaf for the last 10 minutes of baking.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 380 kcal
Protein 34g
Fat 22g
Carbohydrates 11g
Sodium 680mg

Benefits of This Dish

  • High Protein: Excellent for muscle recovery and satiety.

  • Lower Fat: Using ground chicken instead of beef significantly reduces saturated fat content.

  • Kid-Friendly: It’s essentially a giant, fancy chicken nugget with ham and cheese inside.

Q&A

Q: Can I use different cheeses?

A: Absolutely. While Swiss is traditional, Gruyère adds a deeper, nuttier flavor, and Provolone works well if you prefer a milder taste.

Q: My meatloaf is too wet to roll. What happened?

A: Ground chicken can be wetter than beef. If it’s too sticky to handle, add an extra 2 tablespoons of breadcrumbs or chill the mixture in the fridge for 30 minutes before rolling.

Q: Can I make this ahead of time?

A: Yes! You can assemble the loaf (unbaked) up to 24 hours in advance. Just wrap it tightly in plastic wrap and keep it refrigerated until you’re ready to bake.

Leave a Comment