Chicken Cordon Bleu Meatloaf

Ingredients:

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

Instructions:

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:

6. Melt Butter:
   • In a medium saucepan, melt the butter over medium heat.
7. 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.
8. Add Cream and Milk:
   • Gradually whisk in the heavy cream and milk, ensuring no lumps form.
9. Add Flavorings:
   • Stir in the Worcestershire sauce and Dijon mustard. Continue to whisk until the mixture begins to thicken.
10. 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.

Serving:

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