A cheesy, savory twist on a classic meatloaf — packed with Swiss, chicken ham, and smothered in creamy Dijon-Parmesan gravy.
🕒 Servings & Timing
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Dietary Tags: High-Protein, Comfort Food
✅ Ingredients Checklist
Meatloaf
Ground chicken
Egg
Plain breadcrumbs
Minced onion
Garlic powder
Dried parsley
Salt
Ground black pepper
Mayonnaise
Sliced Virginia chicken ham
Sliced Swiss cheese
Panko breadcrumbs (for topping)
Gravy
Butter
Flour
Skim or 1% milk
Heavy cream
Worcestershire sauce
Dijon mustard
Grated Parmesan cheese
Freshly grated nutmeg
Salt & pepper to taste
🔪 Instructions
Preheat your oven to 400°F (200°C).
Make the chicken mixture: In a large bowl, combine ground chicken, egg, mayonnaise, plain breadcrumbs, onion, garlic powder, parsley, salt, and pepper. Mix until just combined.
Layer in the pan: In a greased loaf pan, press in half the chicken mixture. Layer slices of chicken ham and Swiss cheese on top, then cover with the remaining chicken mixture.
Bake the loaf: Bake uncovered for 25 minutes.
Add the topping: Sprinkle panko breadcrumbs over the top. Return to oven and bake for another 15 minutes, or until golden and cooked through.
Make the gravy: While the meatloaf bakes, melt butter in a saucepan. Whisk in flour to form a roux. Slowly add milk and cream, whisking until smooth. Stir in Worcestershire sauce and Dijon mustard. Simmer until thickened. Add Parmesan, nutmeg, and season with salt and pepper.
Serve: Let the meatloaf rest for 5–10 minutes. Slice and serve with warm gravy.
💡 Notes
This recipe is inherently high-protein and a great gluten-sensitive option if you use gluten-free breadcrumbs.
Use a meat thermometer: internal temp should reach 165°F.
You can prep the meatloaf up to a day ahead — just store it covered in the fridge.
🖼️ Hero Image & Quick Intro
This Chicken Cordon Bleu Meatloaf is a hearty twist on the classic — all the flavors you love (melted Swiss, savory ham, creamy Dijon) layered into a juicy meatloaf, finished with crispy breadcrumbs and a rich Parmesan sauce. It’s a crowd-pleaser and a comfort food essential for weeknight dinners or casual entertaining.
👩🍳 Step-by-Step Guide (with Tips)
1. Mix the Meatloaf Base
Combine chicken, egg, mayo, breadcrumbs, onion, and spices until well mixed.
Tip: Don’t overmix — just enough for everything to come together.
2. Layer and Assemble
In a loaf pan, press half the meat mix, layer ham and Swiss, and top with the rest.
Tip: Press lightly to avoid compacting — keeps the texture tender.
3. First Bake
Bake at 400°F for 25 minutes.
Tip: Cover loosely with foil if top browns too quickly.
4. Add Crunch
Top with panko breadcrumbs, return to the oven for 15 more minutes.
Tip: You can spritz panko with a little oil spray for extra crispness.
5. Make the Gravy
Whisk flour into melted butter, add milk and cream slowly. Simmer, then stir in Dijon, Worcestershire, Parmesan, nutmeg, salt and pepper.
Tip: If gravy is too thick, add a splash more milk until desired consistency.
🧂 Ingredient Insights & Swaps
Ground Chicken: Lean and mild — turkey also works well.
Chicken Ham: Adds savory depth; you can sub deli ham or turkey slices.
Swiss Cheese: Melts beautifully and offers that classic Cordon Bleu taste.
Panko Breadcrumbs: Add crunch; crushed cornflakes can work as a swap.
Dijon Mustard: Key for flavor in the gravy. Regular yellow mustard lacks the bite.
Nutmeg: Just a pinch — adds warmth to the creamy sauce.
Substitutions at a glance:
No mayo? Use plain Greek yogurt.
Dairy-free? Try oat milk + dairy-free Parmesan.
Gluten-free? Use GF breadcrumbs and check your Dijon label.
🍽️ Variations & Serving Ideas
Flavor Variations:
Add 1 tsp smoked paprika to the meat for depth.
Mix in ½ cup cooked spinach or sautéed mushrooms with the meat.
Make it Keto-Friendly:
Use almond flour instead of breadcrumbs, and heavy cream as your liquid base.
Serving Suggestions:
Pair with mashed cauliflower or garlicky green beans.
Garnish with fresh parsley or a sprinkle of extra Parmesan.
Wine Pairing:
Try a chilled Chardonnay or a light Pinot Noir.
🧊 Storage & Make-Ahead Tips
Refrigerator: Store slices in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months.
Reheat: Oven at 350°F, covered for 15–20 mins, or microwave in short bursts.
Make-Ahead: Assemble the loaf and refrigerate up to 24 hours before baking.
Gravy Tips: Reheat gently and whisk — add a splash of milk if needed.
🔍 Nutrition (Per Serving) (Estimate)
Calories: 420
Protein: 33g
Carbs: 18g
Fat: 24g
Fiber: 1g
Sodium: 870mg
Allergens: Contains dairy, eggs, gluten (unless modified).
Dietary Highlights: High-protein, can be made gluten-free or low-carb.
❓ FAQs
Q: Can I use turkey instead of chicken?
A: Absolutely! Ground turkey works well and offers a similar texture.
Q: Can I make this ahead of time?
A: Yes. Assemble the loaf and store in the fridge for up to 24 hours before baking.
Q: Is this freezer-friendly?
A: Definitely. Freeze slices or whole loaf after cooling, and reheat as needed.
Q: Can I skip the gravy?
A: The loaf is flavorful on its own, but the gravy elevates it. You can also serve it with a mushroom or peppercorn sauce.
Q: What if I don’t have Swiss cheese?
A: Try provolone or mozzarella — just ensure it melts well.
📝 Personal Note
This recipe was born out of a Sunday fridge cleanout — ground chicken, leftover ham, and cheese led to a cozy, cordon bleu-inspired meatloaf that my family now requests weekly. It’s indulgent yet simple, and that rich Dijon-Parmesan gravy makes it taste restaurant-worthy. If you try it, let me know what your spin is!
💬 Share & Comment
If you made this Chicken Cordon Bleu Meatloaf, drop a comment below with your thoughts or photos — I’d love to see your version. Tag me on Instagram @yourbloghandle so I can reshare your creations!