If you’re searching for a comfort food classic with a modern twist, look no further than Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy. This recipe takes all the flavors you love—juicy chicken, savory ham, melty Swiss cheese, and that unmistakable tang of Dijon—and wraps them up into one cozy, sliceable loaf. Crowned with a luscious Dijon-spiked gravy, it’s elegant enough for a weekend dinner party but easy enough for a weeknight meal the whole family will adore. Every bite is a revelation—juicy, melty, herby, and rich!
Ingredients You’ll Need
Every ingredient in this recipe has a purpose, building layers of flavor and texture that make this dish unforgettable. With simple, familiar items, you’ll easily create a Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy that’s both sophisticated and deeply satisfying.
- Ground chicken: The heart of the meatloaf—lean, tender, and the perfect canvas for all the cordon bleu flavors.
- Plain breadcrumbs: They help bind the mixture and create a moist, sliceable texture.
- Large egg: Acts as a binder, giving the loaf its structure and preventing crumbling.
- Milk: Adds moisture for a juicier meatloaf and helps blend the seasonings throughout.
- Garlic powder: Brings a warm, savory depth without overpowering the other ingredients.
- Onion powder: Adds gentle sweetness and subtle onion flavor to every bite.
- Salt: Essential for waking up all the flavors in this dish—don’t skip it!
- Black pepper: Provides a mild kick that balances the richness of the cheese and cream.
- Deli ham (chopped): Offers salty, smoky notes and pays homage to classic chicken cordon bleu.
- Shredded Swiss cheese: Melts beautifully and adds creamy, nutty goodness throughout the meatloaf.
- Dijon mustard: Used in both the meatloaf and gravy for that signature tang and touch of sharpness.
- Unsalted butter: The base for a silky roux that thickens the gravy into pure velvet.
- All-purpose flour: Teams up with the butter to create a thick, luscious gravy.
- Chicken broth: Builds body and sustains the savory notes throughout the creamy Dijon gravy.
- Heavy cream: Rounds out the gravy, making it decadent and impossibly smooth.
- Dijon mustard (for gravy): Gives the sauce its zippy character and ties the entire dish together.
- Worcestershire sauce: Just a splash deepens the umami and complexity of the finished sauce.
- Chopped fresh parsley (optional): Offers a pop of color and a fresh, vibrant finish—highly recommended for serving.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy
Step 1: Prep the Pan and Preheat the Oven
Begin by preheating your oven to 375°F (190°C). Meanwhile, line a loaf pan with parchment paper or give it a light grease to ensure your meatloaf will lift out effortlessly. This simple prep step also helps the loaf cook evenly and makes cleanup a breeze!
Step 2: Make the Meatloaf Mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, and milk. Add the garlic powder, onion powder, salt, and black pepper for an explosion of flavor in every slice. Stir everything just until combined—you don’t want to overmix, as this can make the final product tough. Finally, fold in the chopped ham and shredded Swiss cheese.
Step 3: Shape and Bake
Transfer your chicken mixture to the prepared loaf pan, pressing it in gently so it’s even from end to end. Slide it into the preheated oven and bake for 55 to 60 minutes. The meatloaf is ready when its internal temperature hits 165°F (74°C), ensuring juicy, safe, perfectly-cooked chicken every time.
Step 4: Rest the Meatloaf
Once out of the oven, let your Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy rest for about 10 minutes before slicing. This important pause lets all those delicious juices redistribute, so your slices stay moist and don’t fall apart.
Step 5: Whip Up the Creamy Dijon Gravy
While the meatloaf is baking, melt the butter in a medium saucepan over medium heat. Whisk in the flour and let it cook for a minute—that tiny bit of patience cooks out the raw flour taste! Gradually whisk in the chicken broth and simmer until the mixture thickens (about 3–5 minutes). Turn the heat to low and add the heavy cream, Dijon mustard, and Worcestershire sauce. Let everything bubble together for another couple of minutes until the gravy is glossy, thick, and mouthwateringly fragrant.
Step 6: Slice and Serve
Carefully slice your meatloaf, arrange generous pieces on plates, and ladle that creamy, tangy Dijon gravy over the top. The gravy pools beautifully, making every forkful even more comforting and decadent.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy
Garnishes
A sprinkle of chopped fresh parsley goes a long way here—it brightens up the dish visually while adding a subtle touch of herbal freshness. If you’re feeling playful, a few shavings of extra Swiss or even a tiny drizzle of Dijon on the plate is a fun finishing touch.
Side Dishes
Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy pairs beautifully with buttery mashed potatoes, roasted asparagus, or simply steamed green beans. The mild, creamy flavors welcome a crunchy side salad or even a rustic loaf of bread to mop up the extra gravy.
Creative Ways to Present
For a dinner party twist, slice the meatloaf into thinner “fingers” and serve them as hearty hors d’oeuvres with tiny ramekins of Dijon gravy for dipping. Or, tuck thick slices into crusty rolls, top with a little extra Swiss, and run under the broiler for an irresistible sandwich.
Make Ahead and Storage
Storing Leftovers
Store leftover Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy in an airtight container in the refrigerator for up to 3 days. Keep the gravy in a separate container to maintain its texture and ensure reheating is a snap.
Freezing
This meatloaf freezes wonderfully! Wrap cooled slices (or even the whole loaf) tightly in plastic wrap and foil, or use a freezer-safe bag. The creamy Dijon gravy should be stored separately in a freezer-safe container. Thaw everything overnight in the fridge before reheating.
Reheating
For best results, gently reheat meatloaf slices in the oven, covered with foil, at 325°F (163°C) until warmed through. Reheat the gravy in a saucepan over low heat, adding a splash of broth or cream if needed to restore its silky consistency.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works beautifully in place of ground chicken and makes for a similarly delicious, juicy meatloaf. Just be sure to use ground turkey with a bit of fat for the best texture and flavor.
Is there a way to make this gluten-free?
Yes! Substitute gluten-free breadcrumbs and use a gluten-free all-purpose flour blend in the gravy. Double-check that your Worcestershire sauce is gluten-free as well—then you’re good to go.
Can I assemble Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy in advance?
You sure can. Assemble the meatloaf mixture and press it into the loaf pan up to one day ahead. Cover and refrigerate until ready to bake. You can also make the gravy a day in advance and gently reheat it while the meatloaf rests.
What cheeses can I use besides Swiss?
Gruyère is phenomenal if you want a slightly earthier, bolder flavor. Provolone or even mozzarella will melt well, but they’ll offer a milder taste. Feel free to experiment with whatever you have on hand!
How do I prevent my chicken meatloaf from turning out dry?
Don’t overmix your meatloaf mixture, and be sure to pull it from the oven as soon as it hits 165°F. The milk and breadcrumbs also help lock in moisture, so measure carefully and let the meatloaf rest before slicing.
Final Thoughts
This Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy brings all the nostalgic flavors of a bistro favorite right into your own kitchen—with a homey, satisfying twist. I hope you grab this recipe and make it part of your regular dinner rotation; your family and friends will thank you (and probably ask for seconds)! Dive in and discover why this dish truly feels like a hug on a plate.
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Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Chicken Cordon Bleu with a twist – a meatloaf version smothered in a creamy Dijon gravy. This comforting main course is a delicious blend of ground chicken, ham, Swiss cheese, and savory seasonings, perfect for a cozy family dinner.
Ingredients
For the Meatloaf:
- 1 1/2 pounds ground chicken
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 slices deli ham (chopped)
- 1 cup shredded Swiss cheese
- 2 tablespoons Dijon mustard
For the Creamy 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 (for gravy)
- 1/2 teaspoon Worcestershire sauce
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a loaf pan.
- Prepare the Meatloaf: Combine ground chicken, breadcrumbs, egg, milk, seasonings, ham, and cheese. Press into the pan and bake.
- Make the Gravy: Melt butter, whisk in flour, add broth, cream, mustard, and Worcestershire sauce. Simmer until thickened.
- Serve: Slice the meatloaf, pour gravy over, and garnish with parsley.
Notes
- This meatloaf can be assembled ahead and refrigerated.
- Try using Gruyère cheese for a different flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 135mg
