Chicken Cordon Bleu Meatloaf (Print Version)
Moist chicken loaf layered with ham, Swiss, and topped with creamy Dijon-Parmesan gravy.
# Ingredients:
→ Meatloaf Base
01 -
2 teaspoons minced onion
02 -
1.5 teaspoons garlic powder
03 -
0.5 teaspoon dried parsley
04 -
900 grams ground chicken
05 -
1 large egg
06 -
60 millilitres plain breadcrumbs
07 -
1.5 teaspoons salt
08 -
0.5 teaspoon ground black pepper
09 -
60 millilitres mayonnaise
→ Fillings and Topping
10 -
6 slices chicken ham
11 -
6 slices Swiss cheese
12 -
75 grams panko breadcrumbs
→ Cheese Gravy
13 -
240 millilitres skimmed or 1% milk
14 -
45 grams unsalted butter
15 -
24 grams plain flour
16 -
60 millilitres heavy cream
17 -
1 teaspoon Worcestershire sauce
18 -
1 tablespoon Dijon mustard
19 -
50 grams grated Parmesan cheese
20 -
0.25 teaspoon freshly grated nutmeg
21 -
Salt and black pepper to taste
# Instructions:
01 -
Set the oven to 200°C and allow to preheat fully.
02 -
In a large bowl, combine ground chicken, egg, mayonnaise, plain breadcrumbs, minced onion, garlic powder, dried parsley, salt, and black pepper. Mix thoroughly until uniform.
03 -
Spread half of the chicken mixture into a loaf tin and press evenly. Layer the chicken ham over the mixture, then arrange Swiss cheese slices on top. Cover with remaining chicken mixture, smoothing the surface.
04 -
Place loaf tin in preheated oven and bake for 25 minutes.
05 -
Remove meatloaf from the oven, sprinkle panko breadcrumbs evenly on top, and return to bake for an additional 15 minutes until golden and internal temperature reaches 75°C.
06 -
While baking, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk and heavy cream, stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard. Simmer until thickened, then stir in Parmesan cheese and nutmeg. Season with salt and pepper to taste.
07 -
Allow the meatloaf to rest for 10 minutes before slicing. Serve with warm cheese gravy.
# Notes:
01 -
For the best texture, avoid overmixing the ground chicken to maintain tenderness in the finished loaf.