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
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
- 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.
