Ingredients:
For the Meatloaf:
2 lbs (900 g) ground chicken
1 egg
1/4 cup plain bread crumbs
2 teaspoons minced onion
1 1/2 teaspoons garlic powder
1/2 teaspoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup mayonnaise
6 slices Virginia chicken ham
6 slices Swiss cheese
3/4 cup panko breadcrumbs (for topping)
For the Creamy Dijon Gravy:
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup heavy cream
1 cup skim or 1% milk
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste
Instructions:
Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare the meatloaf mixture:
In a large mixing bowl, combine the ground chicken, egg, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, black pepper, and mayonnaise. Mix until all ingredients are well incorporated.
Form the meatloaf:
On the prepared baking sheet or a piece of wax paper, shape half of the chicken mixture into a loaf shape.
Layer the slices of chicken ham on top of the meat mixture, followed by the slices of Swiss cheese.
Add the remaining chicken mixture on top, carefully pressing the sides to seal in the ham and cheese filling.
Add the panko topping:
Sprinkle the panko breadcrumbs evenly over the top of the meatloaf, pressing gently to adhere.
Bake: Place the meatloaf in the preheated oven and bake for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden and crispy.
Prepare the Creamy Dijon Gravy:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until the mixture is smooth and lightly golden.
Slowly pour in the heavy cream and milk, whisking constantly until smooth and thickened.
Stir in the Worcestershire sauce, Dijon mustard, grated Parmesan cheese, and grated nutmeg. Continue cooking until the gravy is smooth and heated through. Season with salt and pepper to taste.
Serve: Allow the meatloaf to rest for 5-10 minutes before slicing. Serve slices of meatloaf drizzled with the creamy Dijon gravy.
Enjoy this savory Chicken Cordon Bleu Meatloaf for a delicious and comforting meal!
