Chicken Cordon Bleu Meatloaf is a creative twist on the classic French dish, combining all the familiar flavors of cordon bleu—tender meat, savory ham, and melty Swiss cheese—layered into a comforting, oven-baked meatloaf. Paired with a luscious creamy Dijon gravy, this dish is perfect for weeknight dinners, family gatherings, or any time you want to serve something hearty with gourmet flair.
Why You’ll Love This Recipe
This meatloaf offers a satisfying balance of textures and flavors: moist ground chicken, savory ham, melted cheese, and a crisp panko topping. The creamy Dijon gravy takes it over the top, delivering a rich and tangy complement to each slice. Easy to assemble and bake, it’s a full-flavored, crowd-pleasing main dish with a comforting home-cooked feel and elegant presentation.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatloaf:
-
2 lbs ground chicken
-
1 egg
-
1/4 cup plain breadcrumbs
-
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
directions
-
Preheat oven to 400°F (200°C). Lightly grease a standard loaf pan or line with parchment paper.
-
Prepare the meatloaf mixture: In a large bowl, combine ground chicken, egg, mayonnaise, plain breadcrumbs, minced onion, garlic powder, dried parsley, salt, and pepper. Mix until just combined—do not overmix.
-
Assemble the meatloaf: Press half of the chicken mixture into the bottom of the loaf pan. Layer the chicken ham slices over the meat, then add the Swiss cheese slices. Top with the remaining chicken mixture, pressing it gently to seal.
-
Bake the meatloaf: Bake for 25 minutes. Carefully remove from the oven and sprinkle the panko breadcrumbs evenly over the top. Return to oven and bake for another 15 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden brown.
-
Make the gravy: While the meatloaf bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in the cream and milk until smooth. Stir in Worcestershire sauce and Dijon mustard. Let the mixture simmer until thickened, about 3–5 minutes. Add Parmesan, nutmeg, and season with salt and pepper to taste.
-
Finish and serve: Let the meatloaf rest for 5–10 minutes before slicing. Serve warm with generous spoonfuls of creamy Dijon gravy.
Servings and timing
Servings: 6–8 slices
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: Approximately 430–480 kcal per serving (including gravy)
Variations
-
Spicy twist: Add a pinch of cayenne or hot paprika to the chicken mixture for a touch of heat.
-
Cheese blend: Swap or add Gruyère for a more traditional cordon bleu flavor.
-
Low-carb option: Use almond flour or crushed pork rinds instead of breadcrumbs.
-
Turkey version: Substitute ground chicken with ground turkey if preferred.
-
Add herbs: Fresh thyme or rosemary in the gravy adds extra depth.
storage/reheating
Storage: Refrigerate leftover meatloaf in an airtight container for up to 3 days. Store gravy separately.
Reheating: Reheat slices in a 350°F (175°C) oven for 10–15 minutes or microwave individual slices for 1–2 minutes. Warm the gravy on the stovetop or in the microwave, stirring occasionally.
FAQs
Can I use deli ham instead of Virginia chicken ham?
Yes, any thinly sliced cooked ham works well. Just avoid overly wet or thick-sliced ham.
Can I make this recipe ahead of time?
Yes, you can assemble the meatloaf a day in advance and refrigerate it until ready to bake.
Is it necessary to use mayonnaise?
The mayonnaise helps keep the meatloaf moist, but you can substitute it with sour cream or Greek yogurt if preferred.
Can I freeze the meatloaf?
Yes, freeze the cooked meatloaf (without gravy) wrapped tightly for up to 2 months. Thaw overnight in the refrigerator and reheat as directed.
What can I serve with this meatloaf?
Mashed potatoes, steamed green beans, or a fresh salad pair well. The gravy also works wonderfully over potatoes or rice.
Can I double the gravy recipe?
Absolutely. If you love extra sauce, double the ingredients for the Dijon gravy.
Will Swiss cheese melt properly inside the meatloaf?
Yes, it will become soft and gooey during baking, adding a great creamy texture to the center.
Can I use whole milk instead of skim?
Yes, any milk will work, though whole milk or cream will make the sauce richer.
What can I do if the top isn’t browning?
Broil the meatloaf for 1–2 minutes at the end of baking, keeping a close eye on it to avoid burning.
Can I use gluten-free breadcrumbs?
Yes, gluten-free breadcrumbs or crushed gluten-free crackers can be used in both the meat mixture and topping.
Conclusion
Chicken Cordon Bleu Meatloaf is a deliciously comforting meal that brings together the elegance of cordon bleu with the homestyle appeal of meatloaf. With its melty cheese center, crispy topping, and rich Dijon gravy, it’s sure to impress both guests and family alike. This easy, satisfying dish will quickly earn a spot in your recipe rotation.
Print
Chicken Cordon Bleu Meatloaf
- Total Time: 55 minutes
- Yield: Serves 6–8
Description
This Chicken Cordon Bleu Meatloaf is a hearty twist on the classic French dish, layered with savory Virginia chicken ham and melty Swiss cheese, then topped with golden panko and smothered in a rich, creamy Dijon gravy. It’s the ultimate comfort food and a guaranteed family favorite!
Ingredients
For the Meatloaf:
-
2 lbs 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 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 Oven:
Preheat oven to 400°F (200°C). Lightly grease or line a loaf pan.
Prepare Meatloaf Base:
In a large bowl, mix ground chicken, egg, mayonnaise, plain breadcrumbs, minced onion, garlic powder, parsley, salt, and pepper until fully combined.
Assemble Meatloaf Layers:
Press half of the chicken mixture into the loaf pan. Layer with chicken ham slices and Swiss cheese. Top with remaining chicken mixture and smooth the surface.
Bake the Meatloaf:
Bake uncovered for 25 minutes. Remove, sprinkle panko breadcrumbs evenly over the top, and bake an additional 15 minutes or until internal temperature reaches 165°F.
Make the Gravy:
While the meatloaf finishes baking, melt butter in a saucepan over medium heat. Whisk in flour to create a roux. Slowly add heavy cream and milk, whisking constantly until smooth. Add Worcestershire, Dijon mustard, Parmesan, and nutmeg. Simmer until thickened. Season with salt and pepper to taste.
Serve:
Let the meatloaf rest for 5–10 minutes. Slice and serve with a generous drizzle of creamy Dijon gravy.
Notes
-
You can substitute ham and Swiss with turkey and provolone for a different flavor twist.
-
Leftovers make great sandwiches!
-
For a crispier topping, broil the panko for the last 2–3 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
