Chicken Cordon Bleu Meatloaf

Chicken Cordon Bleu Meatloaf


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 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


Preparing the Meatloaf:

  1. Preheat Oven:
    • Preheat your oven to 400°F (200°C).
  2. Mix Meatloaf Ingredients:
    • In a large bowl, combine the ground chicken, egg, mayonnaise, 1/4 cup breadcrumbs, minced onion, garlic powder, dried parsley, salt, and pepper. Mix until well combined.
  3. Layer the Meatloaf:
    • In a loaf pan, spread half of the chicken mixture evenly at the bottom.
    • Layer the slices of chicken ham on top of the chicken mixture.
    • Add a layer of Swiss cheese slices over the ham.
    • Spread the remaining chicken mixture on top, ensuring it’s evenly distributed.
  4. Bake:
    • Bake the meatloaf in the preheated oven for 25 minutes.
  5. Add Panko Topping:
    • After 25 minutes, remove the meatloaf from the oven and sprinkle the panko breadcrumbs evenly over the top.
    • Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden brown.

Preparing the Creamy Dijon Gravy:

  1. Melt Butter:
    • In a medium saucepan, melt the butter over medium heat.
  2. Whisk in Flour:
    • Add the flour and whisk constantly for about 1-2 minutes to form a roux. It should be lightly golden in color.
  3. Add Cream and Milk:
    • Gradually whisk in the heavy cream and milk, ensuring no lumps form.
  4. Add Flavorings:
    • Stir in the Worcestershire sauce and Dijon mustard. Continue to whisk until the mixture begins to thicken.
  5. Finish Gravy:
    • Add the grated Parmesan cheese and freshly grated nutmeg. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes until the gravy is smooth and creamy.


  1. Rest and Slice:
    • Let the meatloaf rest for a few minutes after removing it from the oven to allow the juices to redistribute.
  2. Serve:
    • Slice the meatloaf and serve with a generous drizzle of the creamy Dijon gravy on top.

Enjoy your Chicken Cordon Bleu Meatloaf!

This dish combines the classic flavors of Chicken Cordon Bleu into a comforting and easy-to-make meatloaf. The creamy Dijon gravy adds a rich and flavorful finish, making it perfect for a special dinner or a hearty family meal.

Creating the perfect Chicken Cordon Bleu Meatloaf involves focusing on both the details and the techniques used throughout the preparation and cooking process. Here are some key tips to ensure your meatloaf turns out delicious and perfectly cooked:


  1. Quality Ingredients:
    • Use high-quality ground chicken, fresh ham, and Swiss cheese to ensure the best flavor and texture.
  2. Even Mixing:
    • Mix the ground chicken, egg, mayonnaise, breadcrumbs, and seasonings thoroughly to ensure an even distribution of ingredients. This helps in maintaining a consistent texture and flavor.
  3. Layering:
    • When layering the chicken mixture with ham and cheese, ensure the layers are even. This will help the meatloaf cook uniformly and make slicing easier.
  4. Chilling (Optional):
    • If you have time, chill the assembled meatloaf in the refrigerator for 30 minutes before baking. This helps the layers set and makes the meatloaf easier to handle.

Cooking Technique:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature before you put the meatloaf in. This helps in even cooking.
  2. Proper Pan Size:
    • Use a loaf pan that fits the amount of meat mixture you have. An 8×4 inch loaf pan is usually a good size for this recipe.
  3. Even Cooking:
    • Bake the meatloaf on the middle rack of the oven to ensure even heat distribution. Avoid opening the oven door frequently to maintain a consistent temperature.
  4. Panko Topping:
    • Add the panko breadcrumbs after the initial baking period to keep them from burning and to give the meatloaf a nice, crispy topping.
  5. Internal Temperature:
    • Use a meat thermometer to check that the internal temperature of the meatloaf reaches 165°F (74°C). This ensures it is fully cooked and safe to eat.

Creamy Dijon Gravy:

  1. Making a Roux:
    • When making the gravy, start with a roux by melting butter and whisking in flour. Cook this mixture for 1-2 minutes to remove the raw flour taste.
  2. Gradual Addition of Liquids:
    • Gradually whisk in the heavy cream and milk to prevent lumps from forming. Stir continuously to achieve a smooth consistency.
  3. Seasoning:
    • Taste the gravy before serving and adjust the seasoning with salt and pepper as needed. The Parmesan cheese and Dijon mustard add depth of flavor, so ensure these are well incorporated.
  4. Consistency:
    • Simmer the gravy until it reaches your desired thickness. If it becomes too thick, you can thin it with a little more milk.

Serving and Presentation:

  1. Resting the Meatloaf:
    • Let the meatloaf rest for 5-10 minutes after baking. This allows the juices to redistribute and makes slicing easier.
  2. Clean Slicing:
    • Use a sharp knife to slice the meatloaf cleanly. Wipe the knife between slices to keep the layers intact and presentable.
  3. Gravy on the Side:
    • Serve the creamy Dijon gravy on the side or drizzled over the top of the meatloaf slices. This allows guests to add as much or as little as they like.

Additional Tips:

  1. Customization:
    • Feel free to customize the meatloaf with additional herbs or spices to suit your taste. Fresh herbs like thyme or rosemary can add a nice flavor.
  2. Cheese Variety:
    • While Swiss cheese is traditional, you can experiment with other cheeses like Gruyère or provolone for a different flavor profile.
  3. Leftovers:
    • Store leftovers in an airtight container in the refrigerator. Reheat gently in the oven or microwave to maintain the texture and flavor.
  4. Presentation:
    • Garnish the meatloaf with fresh parsley or chives before serving for a pop of color and added freshness.

By paying attention to these details and techniques, you can achieve a perfectly cooked Chicken Cordon Bleu Meatloaf that is flavorful, moist, and visually appealing. Enjoy your cooking process and savor the delicious results!

Here are 20 common questions and their answers related to Chicken Cordon Bleu Meatloaf:

  1. What is Chicken Cordon Bleu Meatloaf?
    • Chicken Cordon Bleu Meatloaf is a fusion dish combining the flavors of Chicken Cordon Bleu with the format of meatloaf. It includes ground chicken, ham, Swiss cheese, and a panko breadcrumb topping, served with a creamy Dijon gravy.
  2. How do you make Chicken Cordon Bleu Meatloaf?
    • To make Chicken Cordon Bleu Meatloaf, mix ground chicken with egg, mayonnaise, breadcrumbs, and seasonings. Layer the mixture with slices of ham and Swiss cheese in a loaf pan, bake, and top with panko breadcrumbs. Serve with a creamy Dijon gravy.
  3. Can I use ground turkey instead of ground chicken?
    • Yes, you can substitute ground turkey for ground chicken if you prefer. The flavors will be slightly different, but it will still be delicious.
  4. What type of ham is best for Chicken Cordon Bleu Meatloaf?
    • Use thinly sliced Virginia chicken ham or any other mild, thinly sliced ham that you prefer.
  5. Can I make Chicken Cordon Bleu Meatloaf ahead of time?
    • Yes, you can assemble the meatloaf ahead of time and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if it’s cold from the fridge.
  6. How do I know when the meatloaf is done?
    • The meatloaf is done when the internal temperature reaches 165°F (74°C). Use a meat thermometer to check.
  7. What can I use instead of panko breadcrumbs?
    • You can use regular breadcrumbs, crushed crackers, or even crushed cornflakes as a topping if you don’t have panko breadcrumbs.
  8. How do I keep the meatloaf from drying out?
    • Adding mayonnaise and an egg to the meat mixture helps keep the meatloaf moist. Also, be careful not to overcook it.
  9. What sides go well with Chicken Cordon Bleu Meatloaf?
    • Serve it with mashed potatoes, roasted vegetables, a green salad, or steamed green beans.
  10. Can I use a different cheese instead of Swiss?
    • Yes, you can use other types of cheese like provolone or mozzarella, but Swiss cheese is traditional for Chicken Cordon Bleu.
  11. How should I store leftovers?
    • Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  12. Can I freeze Chicken Cordon Bleu Meatloaf?
    • Yes, you can freeze the cooked meatloaf. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
  13. Is the creamy Dijon gravy necessary?
    • While the gravy adds a lot of flavor, you can skip it or use a different sauce if you prefer.
  14. How do you make the creamy Dijon gravy?
    • Melt butter in a saucepan, whisk in flour, then add cream, milk, Worcestershire sauce, Dijon mustard, Parmesan cheese, nutmeg, salt, and pepper. Cook until thickened.
  15. Can I use fresh parsley instead of dried parsley?
    • Yes, you can use fresh parsley. Substitute 1 tablespoon of fresh parsley for the 1/2 teaspoon of dried parsley.
  16. What can I use instead of mayonnaise in the meatloaf mixture?
    • You can use Greek yogurt or sour cream as a substitute for mayonnaise.
  17. Can I add vegetables to the meatloaf?
    • Yes, you can add finely chopped vegetables like bell peppers, spinach, or mushrooms to the meat mixture for extra flavor and nutrition.
  18. How long does it take to bake Chicken Cordon Bleu Meatloaf?
    • The meatloaf bakes for a total of about 40 minutes: 25 minutes initially, then another 15 minutes after adding the panko breadcrumb topping.
  19. Can I use low-fat ingredients for a lighter version?
    • Yes, you can use low-fat mayonnaise, skim milk, and reduced-fat cheese to make a lighter version of the meatloaf.
  20. How do I slice the meatloaf without it falling apart?
    • Let the meatloaf rest for a few minutes after baking to allow the juices to redistribute. Use a sharp knife to cut it into slices.

These questions and answers should cover most of the common queries about making and enjoying Chicken Cordon Bleu Meatloaf!