If you’ve been craving a comforting dish that combines the elegance of Chicken Cordon Bleu with the homey charm of a meatloaf, you’re in for a real treat! This Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe takes the best parts of the classic French-American favorite and transforms them into a hearty, satisfying meal. Imagine tender ground chicken packed with savory Swiss cheese and Parmesan, all smothered in a luscious, tangy Dijon gravy that’s bursting with flavor. It’s a gourmet twist on a family favorite that’s simple enough to whip up any night of the week yet impressive enough to share with guests. Let’s dive in and make this unforgettable dish together!
Ingredients You’ll Need
This recipe shines because of its straightforward and wholesome ingredients. Each one plays a key role—from the juicy ground chicken providing the base, to the Parmesan cheese adding a sharp, nutty undertone, and the Swiss cheese bringing gooey, melty goodness. The Dijon gravy rounds it all out with a tangy, rich finish that perfectly complements every bite.
- 1 lb ground chicken: The lean and tender main protein, perfect for a lighter meatloaf.
- 1/2 cup breadcrumbs: Helps bind the meatloaf and keep it moist without being dense.
- 1/4 cup grated Parmesan cheese: Adds a sharp, umami flavor that elevates the mix.
- 1 egg, lightly beaten: The natural binder that holds everything together seamlessly.
- 1 teaspoon garlic powder: Infuses a warm, savory depth to the meat.
- 1 teaspoon onion powder: Provides subtle sweetness and aromatic richness.
- 1/2 teaspoon dried thyme: Brings an herby note that enhances the chicken’s flavor.
- Salt and pepper, to taste: Essential for seasoning balance and highlighting each ingredient.
- 1/2 cup shredded Swiss cheese: The gooey surprise that melts inside the meatloaf.
- 2 tablespoons unsalted butter: For a silky start to the gravy.
- 2 tablespoons all-purpose flour: Thickens the Dijon gravy to a perfect consistency.
- 1 1/2 cups chicken broth: Adds savory flavor and moisture to the gravy.
- 1/4 cup heavy cream: Makes the gravy luxuriously smooth and rich.
- 1 tablespoon Dijon mustard: The star ingredient lending that signature tangy kick.
- 1/2 teaspoon Worcestershire sauce: Adds depth and umami complexity to the gravy.
- Fresh parsley, chopped: A fresh, vibrant garnish that brightens the plate.
How to Make Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe
Step 1: Prepare the Meatloaf Mixture
Start by preheating your oven to 375°F (190°C) and greasing your loaf pan, or lining it with parchment paper for easier cleanup. In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, dried thyme, salt, and pepper. The key here is to mix just until everything comes together—this keeps the meatloaf tender and not too dense. Then, delicately fold in the shredded Swiss cheese, distributing it evenly so every slice will have that beautiful melty center surprise.
Step 2: Shape and Bake
Transfer your mixture into the prepared loaf pan, pressing it down evenly so it bakes uniformly. Pop it into the oven and let it bake for 40 to 45 minutes. To know it’s perfectly done, use a meat thermometer to check that the internal temperature has reached 165°F (74°C). When it’s out of the oven, allow it to rest for 5 to 10 minutes before slicing—this helps the juices redistribute and makes for neat, tasty slices.
Step 3: Make the Dijon Gravy
While the meatloaf bakes, whisk together the gravy to complete this comforting meal. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 to 2 minutes until it becomes a golden roux—this will thicken your gravy perfectly. Gradually pour in the chicken broth while whisking constantly to ensure it stays smooth. Next, add the heavy cream, Dijon mustard, Worcestershire sauce, and season with salt and pepper. Let this mixture simmer gently until it thickens to a creamy, luscious consistency that’s ready to drizzle generously all over your meatloaf slices.
How to Serve Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe
Garnishes
Fresh parsley sprinkled on top adds a wonderful pop of color and a subtle earthiness that complements the richness of the meatloaf and gravy. For an extra touch of elegance, finely grated extra Parmesan can be dusted over the gravy just before serving.
Side Dishes
This dish pairs beautifully with classic mashed potatoes or buttery roasted vegetables—the mild flavors allow the star Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe to shine. If you want to add some crunch, a crisp green salad with a light vinaigrette is a delightful contrast that refreshes the palate.
Creative Ways to Present
Try serving your meatloaf in thick, rustic slices stacked slightly overlapping on a warm platter with a generous ladle of Dijon gravy flowing over. Alternatively, present individual servings with a dollop of creamy horseradish sauce for a zingy twist, or stuff slices inside buttery dinner rolls for a gourmet sandwich option your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover meatloaf tightly with plastic wrap or store in an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it a great option for easy lunches or quick dinners during the week.
Freezing
You can freeze both the whole meatloaf and individual slices. Wrap them well in plastic wrap and aluminum foil or use freezer-safe containers to avoid freezer burn. Frozen meatloaf keeps well for up to 2 months without losing its delicious flavor or texture.
Reheating
Reheat slices gently in the microwave or oven until warmed through, adding a splash of chicken broth or extra gravy to keep them moist. The Dijon gravy can be reheated separately on the stove over low heat, stirring occasionally until smooth and creamy again.
FAQs
Can I use turkey instead of chicken for this meatloaf?
Absolutely! Ground turkey is a fantastic substitute and will yield similar results with a mild flavor and tender texture. Just be sure to monitor cooking time closely, as turkey can dry out faster than chicken.
Is it possible to make this recipe gluten-free?
Yes, you can substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also, use a gluten-free flour blend for the gravy to keep it safe and delicious for gluten-sensitive eaters.
Can I prepare this dish ahead of time and bake it later?
Definitely. You can mix and shape the meatloaf up to a day in advance, cover it, and keep it refrigerated. Bake it just before serving to maintain freshness and enjoy the best flavor and texture.
What can I do if I don’t have Worcestershire sauce on hand?
If you’re out of Worcestershire sauce, you can substitute with a splash of soy sauce plus a few drops of lemon juice or a pinch of sugar to mimic the complex umami flavor it brings to the gravy.
How can I make the meatloaf extra moist?
To keep the meatloaf juicy, avoid overmixing the ingredients. You can also add a little bit of milk or Greek yogurt to the mixture or wrap the baked meatloaf loosely in foil while it rests to lock in moisture.
Final Thoughts
There’s something truly special about this Chicken Cordon Bleu-Inspired Meatloaf with Dijon Gravy Recipe that makes it pure comfort food with a gourmet twist. It’s easy to prepare, full of flavor, and perfect for family dinners or impressing guests. If you love dishes that feel nostalgic but offer fresh, elegant flavors, this recipe should definitely be on your must-try list. I promise it will become one of your favorites to make and share!
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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
Description
A delicious Chicken Cordon Bleu-Inspired Meatloaf with a creamy Dijon gravy. This recipe features ground chicken mixed with Parmesan, Swiss cheese, and aromatic spices, baked to perfection and served with a rich, flavorful gravy made from butter, flour, chicken broth, cream, and Dijon mustard. Perfect for a comforting family dinner.
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
- Prepare the Meatloaf: Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper to ensure easy removal and cleanup.
- Mix the Ingredients: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, lightly beaten egg, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until just combined to keep the mixture tender.
- Add Swiss Cheese: Gently fold in the shredded Swiss cheese evenly throughout the meat mixture without overworking it.
- Shape and Bake: Transfer the mixture into the prepared loaf pan, pressing it in to form an even layer. Bake in the preheated oven for 40-45 minutes or until the internal temperature reaches 165°F (74°C).
- Rest the Meatloaf: Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing to help retain juices and improve texture.
- Prepare the Dijon Gravy: While the meatloaf rests, melt unsalted butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for about 1-2 minutes until it turns lightly golden, forming a roux.
- Add Liquids and Season: Gradually whisk in chicken broth, stirring continuously to avoid lumps. Add heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Serve: Slice the meatloaf and pour the warm Dijon gravy over each serving. Garnish with freshly chopped parsley for color and additional flavor.
Notes
- Do not overmix the meat mixture to keep the meatloaf tender and juicy.
- Ensure the internal temperature of the meatloaf reaches 165°F (74°C) for safe consumption.
- Resting the meatloaf after baking allows juices to redistribute, making it more moist.
- Use fresh breadcrumbs for better texture or substitute with panko if desired.
- The Dijon gravy can be prepared while the meatloaf is resting to save time.
