Ingredients:
- 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 your oven to 400°F (200°C).
- In a large bowl, mix together the ground chicken, egg, mayonnaise, plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and ground black pepper.
- In a loaf pan, spread half of the chicken mixture evenly on the bottom.
- Layer the chicken ham slices on top of the chicken mixture, followed by the Swiss cheese slices.
- Spread the remaining chicken mixture on top, covering the ham and cheese.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, sprinkle the panko breadcrumbs on top of the meatloaf.
- Bake for an additional 15 minutes, or until the top is golden brown and the meatloaf is cooked through.
- While the meatloaf is baking, prepare the creamy Dijon gravy. In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, until the mixture is bubbling and slightly golden.
- Gradually add the heavy cream and milk, whisking constantly to avoid lumps.
- Stir in the Worcestershire sauce and Dijon mustard, and bring the mixture to a simmer.
- Add the grated Parmesan cheese and freshly grated nutmeg, stirring until the cheese is melted and the sauce is smooth.
- Season the gravy with salt and pepper to taste.
- Once the meatloaf is done, let it rest for a few minutes before slicing.
- Serve the meatloaf slices with the creamy Dijon gravy on top.
Enjoy your delicious Chicken Cordon Bleu Meatloaf!
