If you’ve ever waffled between the comfort of classic meatloaf and the crave-worthy flavors of chicken cordon bleu, this recipe is about to be your new favorite indulgence. Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is everything you love about the French-inspired classic—melty cheese, savory ham, and tender chicken—all reimagined in an easy-to-slice, crowd-pleasing meatloaf form. Topped with a luxurious, tangy Dijon gravy, this dish is pure comfort with a touch of sophistication, ready to bring smiles (and requests for seconds) to your dinner table.

Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe is in its simplicity. Each ingredient for Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy has a clear role: to build layers of flavor, add tenderness, or create that irresistible creamy finish. Here’s what you’ll need and why you’ll love it.

Ground chicken: The star of the dish! Lean, mild, juicy, and the perfect protein canvas to let the other flavors shine.
Breadcrumbs: These bind the meatloaf together and keep everything moist; use panko for extra fluffiness.
Eggs: Essential for structure and holding your loaf together during slicing.
Milk: Adds moisture and helps make the meatloaf extra tender.
Garlic powder: Offers balanced savoriness and boosts the overall flavor.
Onion powder: Rounds out the flavor profile with subtle sweetness and depth.
Salt: Key for bringing all the flavors forward—don’t skip or skimp!
Black pepper: Adds a mild heat that pairs beautifully with the Dijon gravy.
Dried parsley: For a pop of color and a touch of herbal freshness.
Deli ham (chopped): Classic cordon bleu filling—the salty, savory punch inside every slice.
Shredded Swiss cheese: Provides gorgeous meltiness and that signature nutty flavor.
Unsalted butter: The base of your creamy Dijon gravy, creating luscious richness.
All-purpose flour: Used for thickening the gravy to the perfect consistency.
Chicken broth: Adds depth of flavor to every spoonful of gravy.
Heavy cream: For creaminess and a touch of luxurious mouthfeel in the sauce.
Dijon mustard: Sharp, tangy, and absolutely essential for that classic cordon bleu zing.
Worcestershire sauce: Gives the gravy a subtle umami backbone.
Salt and pepper (to taste): Season the gravy perfectly to your liking.

How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy

Step 1: Prepare Your Oven and Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and foolproof loaf removal, or lightly grease a loaf pan if you prefer that classic shape. Setting up your pan ahead of time means a stress-free transfer later—and no scrambled slices!

Step 2: Mix the Meatloaf Base

In a large mixing bowl, combine ground chicken, breadcrumbs, eggs, milk, garlic powder, onion powder, salt, black pepper, and dried parsley. Use clean hands or a sturdy spatula to blend just until everything comes together. Be careful not to overmix, which can toughen the loaf; gentle mixing keeps it juicy and tender every time.

Step 3: Fold in Ham and Cheese

Now for the fun part! Add your chopped ham and shredded Swiss cheese to the meat mixture. Gently fold them in for gooey, flavor-packed pockets throughout your meatloaf—think of it as a surprise in every bite.

Step 4: Shape and Bake

Turn the mixture out onto your prepared sheet or into the pan. Shape it into a loaf roughly 9×5 inches if you’re free-forming it. Pop it in the oven and bake for 50-60 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for at least 10 minutes before slicing so it holds together beautifully.

Step 5: Make the Creamy Dijon Gravy

While the meatloaf finishes, start your gravy. In a small saucepan, melt butter over medium heat. Sprinkle in flour and whisk for about 1-2 minutes to create a smooth, golden roux—this is what makes your gravy thick and silky. Gradually whisk in chicken broth until lump-free, then stir in heavy cream. Bring to a gentle simmer: add Dijon mustard, Worcestershire sauce, and season with salt and pepper. The sauce should be thick, creamy, and irresistibly tangy in just 3-5 minutes.

Step 6: Slice and Serve

Once your Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy has cooled slightly, slice generous portions and drizzle each with plenty of hot, creamy gravy. Watch the cheese and ham peek through each slice—you’ll know you’ve made a dinner to remember.

How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy

Garnishes

A sprinkle of fresh chopped parsley adds a dash of color and a hint of herbal brightness, making every plate look as irresistible as it tastes. For extra flair, shave a little extra Swiss cheese on top or add a light dusting of cracked black pepper to each slice.

Side Dishes

This meatloaf practically begs to be paired with the classics—think creamy mashed potatoes for mopping up that delicious Dijon gravy, or roasted green beans for something crisp and fresh. If you’re feeling adventurous, buttered egg noodles or a simply dressed green salad round out a comforting yet elegant meal.

Creative Ways to Present

Try serving Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy as sliders on soft dinner rolls or toasted baguette rounds for a playful appetizer. Or, slice leftovers and layer them into a hearty sandwich the next day, complete with crunchy lettuce and extra Dijon sauce. It’s a dinner that keeps on giving!

Make Ahead and Storage

Storing Leftovers

Wrap leftover meatloaf tightly in foil or place it in an airtight container. It keeps well in the fridge for up to 3 days, and the creamy Dijon gravy can be stored separately in a sealed jar or lidded container.

Freezing

For longer storage, wrap cooled slices of Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy individually in plastic wrap and freeze in a zip-top bag. Gravy can be frozen in small containers—just leave a little space for expansion. This makes future weeknight dinners a total breeze!

Reheating

Gently reheat meatloaf slices in the microwave or oven until warmed through. To revive the gravy, warm it on the stovetop over medium-low heat, whisking in a splash of milk or broth if needed to regain that perfect creamy consistency. You’ll have dinner ready in minutes, and it tastes just as wonderful as when fresh.

FAQs

Can I use ground turkey instead of ground chicken?

Absolutely! Ground turkey works beautifully in this recipe if that’s what you have on hand. Just make sure to use a blend with some fat for the juiciest results.

What if I don’t have Swiss cheese?

No problem—Gruyère or provolone are both fantastic substitutes, giving you that melty, slightly nutty flavor in every bite of Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy.

Can this recipe be made gluten free?

Yes, simply use gluten-free breadcrumbs in the meatloaf and substitute a gluten-free all-purpose flour blend in the gravy. Everything else remains deliciously the same!

How do I know when the meatloaf is fully cooked?

The most reliable way is by checking the internal temperature with a meat thermometer—it should read 165°F (74°C) in the center. The top should be lightly golden and the edges bubbling with goodness.

Can I prep the meatloaf ahead of time and bake later?

Yes! Assemble your Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy up to a day in advance, cover, and store in the fridge. Let it come to room temperature while the oven heats, then bake as usual for effortless weeknight entertaining.

Final Thoughts

Bringing together classic comfort and irresistible French flavors, Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is a must-try for anyone looking to shake up their dinner routine. This is one dish your family and friends will ask for again and again—so go ahead, preheat that oven and treat yourself to a new favorite!

Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the savory delight of Chicken Cordon Bleu Meatloaf, a flavorful twist on a classic dish, served with a luscious Creamy Dijon Gravy.

Ingredients

Scale

For the Meatloaf:

2 pounds ground chicken
1 cup breadcrumbs
2 large eggs
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
6 ounces sliced deli ham (chopped)
1 cup shredded Swiss cheese

For the Creamy Dijon Gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a loaf pan.
Prepare Meatloaf: In a large mixing bowl, combine ground chicken, breadcrumbs, eggs, milk, garlic powder, onion powder, salt, pepper, and parsley. Fold in ham and Swiss cheese. Shape into a loaf and bake for 50–60 minutes.
Make Gravy: Melt butter, whisk in flour, gradually add broth and cream. Stir in Dijon mustard, Worcestershire sauce, salt, and pepper. Cook until thickened.
Serve: Slice meatloaf, top with warm gravy, and enjoy!