Cordon Bleu Meatloaf (Print Version)
# Ingredients:
→ Base for Meatloaf
01 -
2 pounds of ground chicken, preferably lean
02 -
1 egg, large size
03 -
1/4 cup of breadcrumbs, plain variety
04 -
2 teaspoons of finely chopped onion
05 -
1 and a half teaspoons of garlic powder
06 -
Half a teaspoon of dried parsley
07 -
1 1/2 teaspoons of salt
08 -
1/2 teaspoon of black pepper, ground
09 -
1/4 cup of real mayonnaise
→ Filling and Toppings
10 -
Six slices of Swiss cheese
11 -
Six slices of chicken ham (Virginia style)
12 -
3/4 cup of panko-style breadcrumbs
→ Dijon Sauce with Creamy Flavor
13 -
3 tablespoons of butter
14 -
3 tablespoons of all-purpose flour
15 -
A quarter cup of heavy cream
16 -
A cup of 1% or skim milk
17 -
One tablespoon of Dijon-style mustard
18 -
Half a cup of Parmesan cheese, grated
19 -
A quarter teaspoon of grated fresh nutmeg
20 -
Salt and black pepper, to your liking
21 -
1 teaspoon of Worcestershire sauce
# Instructions:
01 -
Turn your oven to 400 degrees F (200 degrees C) and let it heat up so it’s good to go.
02 -
Grab a large bowl and toss in the ground chicken, egg, breadcrumbs, chopped onion, garlic powder, parsley, salt, and pepper. Stir in some mayo—it’ll make sure it’s moist and tasty. Mix until it’s all evenly blended.
03 -
Line the loaf pan with parchment or grease it up. Spread half the chicken mixture into the bottom. Place 3 Swiss cheese slices on that, then layer with 3 ham slices. Repeat with the last bit of chicken, adding the remaining cheese and ham in the same way.
04 -
Pop the pan into your hot oven and let it cook for about 25 minutes. Pull it out and sprinkle over your panko breadcrumbs. Slide it back in for another 15 minutes or until it hits an internal temp of 165°F (74°C).
05 -
As your meatloaf bakes, melt butter in a saucepan over medium heat. Stir in the flour and cook for a minute or two—you’re making a roux. Pour in milk and cream slowly while whisking to keep it smooth. Stir in Worcestershire and Dijon mustard. Simmer until it thickens; it should take about 5 minutes. Take it off the stove and mix in Parmesan, nutmeg, salt, and pepper.
# Notes:
01 -
Let it sit for 5-10 minutes before cutting—it makes slicing easier.
02 -
You can prepare the sauce early and gently warm it when ready.
03 -
Swap ground turkey for chicken and low-fat cheese for a lighter version.