If you’re looking for a playful twist on a classic favorite, you have to try Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy. This dish takes everything you love about the iconic chicken cordon bleu—juicy chicken, savory ham, gooey Swiss cheese, and that irresistible Dijon zip—and wraps it up in the comfort of a tender, flavor-packed meatloaf. The rich, velvety gravy takes it completely over the top, making this a showstopping meal that feels both familiar and exciting. It’s weeknight-friendly but impressive enough for Sunday dinner, and every bite will make you rethink meatloaf forever.
Ingredients You’ll Need
This recipe relies on simple, straight-from-the-grocery-store ingredients, but together, they make magic. Each one plays a starring role—whether it’s taste, texture, or adding that classic French flair. Gather these essentials, and you’re all set for chicken cordon bleu happiness!
- Ground chicken (1 ½ pounds): The foundation of our meatloaf, providing a lighter alternative to beef while staying moist and tender.
- Seasoned breadcrumbs (1 cup): These help bind the loaf together and bring extra flavor.
- Large egg (1): Acts as a binder to hold everything in the perfect sliceable shape.
- Milk (½ cup): Keeps the meatloaf juicy and soft.
- Onion powder (1 teaspoon): Adds subtle sweetness and depth.
- Garlic powder (½ teaspoon): Brings out a warm, savory undertone.
- Salt (½ teaspoon): Essential for making all those flavors pop.
- Black pepper (¼ teaspoon): A little bit of kick to perk up the palate.
- Dijon mustard (1 tablespoon): Infuses the loaf with signature tang.
- Diced ham (1 cup): Salty, meaty bites add a lovely contrast to the chicken.
- Shredded Swiss cheese (1 cup): For signature meltiness and nutty flavor.
- Unsalted butter (2 tablespoons, for gravy): Kickstarts the silkiness in our creamy sauce.
- All-purpose flour (2 tablespoons, for gravy): Thickens the gravy to perfection.
- Chicken broth (1 cup, for gravy): Adds flavor and lays the foundation for the sauce.
- Heavy cream (½ cup, for gravy): Makes the gravy luxuriously creamy.
- Dijon mustard (1 tablespoon, for gravy): Lends classic sharpness and depth to the sauce.
- Garlic powder (½ teaspoon, for gravy): Ties the whole flavor story together.
- Salt and pepper (to taste, for gravy): Because every good sauce needs to be seasoned just right.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy
Step 1: Gather and Prep Ingredients
Start by preheating your oven to 375°F (190°C) and prepping your workspace. It helps to have everything diced, shredded, and measured out ahead of time, especially for the quick-melting cheese and the savory ham. This step makes assembly a total breeze and keeps your kitchen stress-free!
Step 2: Mix the Meatloaf Base
In a large mixing bowl, combine the ground chicken, seasoned breadcrumbs, egg, milk, onion powder, garlic powder, salt, pepper, and a generous tablespoon of Dijon mustard. Mix everything gently—use your hands or a big spoon—just until it comes together. Overmixing can make the loaf tough, so stop as soon as it looks blended.
Step 3: Fold in the Ham and Swiss
Carefully fold in the diced ham and shredded Swiss cheese so each bite gets those signature chicken cordon bleu flavors. Try to distribute the ham and cheese evenly throughout the meat mixture for delicious surprises in every slice.
Step 4: Shape and Bake
Transfer the meat mixture to a parchment-lined baking sheet or a loaf pan, then gently shape it into a loaf. Pop it into the preheated oven and bake for 50–55 minutes, or until the internal temperature reaches 165°F (74°C). If you want that perfect slice, let it rest for about 10 minutes after baking.
Step 5: Make the Creamy Dijon Gravy
While the meatloaf cools, it’s time to whip up that dreamy gravy. Melt butter in a saucepan over medium heat, then whisk in the flour and cook for a minute to build flavor. Gradually pour in the chicken broth, whisking nonstop to prevent lumps. When smooth, stir in the heavy cream, Dijon mustard, and a sprinkle of garlic powder. Let it bubble for 3–5 minutes until thickened. Taste and adjust salt and pepper to your liking.
Step 6: Slice, Sauce, and Serve
Slice the meatloaf into thick pieces, arrange them on a plate, and shower them with plenty of warm creamy Dijon gravy. That final touch pulls the whole Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy experience together, ensuring a bite that’s both rich and comforting.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy
Garnishes
For a pop of color and fresh flavor, sprinkle your finished dish with chopped parsley or a few chives. Even a little extra crack of black pepper looks gorgeous on the creamy gravy. These quick touches make the Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy feel special and inviting.
Side Dishes
This meatloaf loves cozy company! Creamy mashed potatoes, steamed green beans, or a buttery medley of roasted carrots and parsnips are all fantastic choices. A bright green salad will balance each rich mouthful and round out your meal with freshness.
Creative Ways to Present
For a fun twist, slice the meatloaf into thick slabs and stack them with extra gravy for a restaurant-style look. Or turn leftovers into open-faced sandwiches on sturdy toasted bread, topped with another drizzle of that luscious sauce. However you share it, Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy makes every plate feel like something to celebrate!
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck any leftover meatloaf into an airtight container and keep it in the fridge for up to three days. Store the gravy separately, so everything stays fresh and ready for a speedy reheat.
Freezing
Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is surprisingly freezer-friendly! Wrap slices tightly in plastic wrap and slip into a freezer-safe bag. Store for up to three months. Gravy can be frozen too, just pop it in a small container, leaving a bit of room for expansion.
Reheating
For best results, reheat the meatloaf slices in the oven or air fryer at 350°F until warmed through. Gravy can be gently reheated on the stovetop or in the microwave—add a splash of milk if it needs loosening up. Always reheat until hot and steamy!
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works great in this recipe and brings a similar flavor and texture. Just make sure to use ground turkey with a little fat for the juiciest results.
How do I keep my meatloaf from getting dry?
The combo of milk, egg, and breadcrumbs helps lock in moisture, but the real secret is not to overbake. Watch for an internal temperature of 165°F and let it rest before slicing so the juices redistribute.
Can this recipe be made gluten-free?
Definitely! Simply swap the regular breadcrumbs for your favorite gluten-free blend and use a 1:1 gluten-free flour for the gravy. All the amazing Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy flavor, but no gluten.
What should I do if my gravy is too thick?
If your gravy thickens up more than you’d like, whisk in a splash of warm chicken broth or a bit more cream until you hit the perfect consistency. It’s easy to adjust on the fly!
Can I prep Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy ahead of time?
Yes! You can assemble the loaf up to a day in advance and refrigerate until ready to bake. The gravy can also be made ahead and gently reheated when it’s dinner time.
Final Thoughts
Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is the kind of recipe you’ll want to make over and over again, whether for family dinners or friendly get-togethers. It’s cozy, flavorful, and a true crowd-pleaser—so don’t be surprised if it becomes the most-requested meatloaf in your house!
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Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is a delicious twist on a classic dish. This recipe combines the flavors of chicken cordon bleu with the comfort of a meatloaf, topped with a rich and creamy Dijon gravy.
Ingredients
Chicken Cordon Bleu Meatloaf:
- 1 ½ pounds ground chicken
- 1 cup seasoned breadcrumbs
- 1 large egg
- ½ cup milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 cup diced ham
- 1 cup shredded Swiss cheese
Creamy Dijon Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Meatloaf: Preheat oven to 375°F (190°C). Combine ground chicken, breadcrumbs, egg, milk, onion powder, garlic powder, salt, pepper, and Dijon mustard. Fold in ham and Swiss cheese. Shape into a loaf and bake for 50–55 minutes.
- Make the Gravy: Melt butter in a saucepan, whisk in flour, add chicken broth, cream, Dijon mustard, garlic powder, salt, and pepper. Simmer until thickened.
- Serve: Slice meatloaf and top with creamy Dijon gravy.
Notes
- This dish pairs well with mashed potatoes or roasted vegetables.
- For a shortcut, use deli ham and pre-shredded Swiss.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
