Chicken Cordon Bleu-Inspired Meatloaf with Creamy Dijon Gravy

Step 1: Prepare the Meatloaf

Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper for easy removal.

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, thyme, salt, and pepper. Mix gently until the ingredients are evenly combined.

Fold in the diced ham and shredded Swiss cheese, being careful not to overmix to keep the meatloaf moist and tender.

Step 2: Shape and Bake the Meatloaf

Transfer the meat mixture into the prepared loaf pan, pressing it gently to create an even layer.

Bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.

Once cooked, remove from the oven and allow the meatloaf to rest for 5-10 minutes before slicing. This helps the juices redistribute, keeping the meatloaf moist.

Step 3: Make the Dijon Gravy

While the meatloaf bakes, melt butter in a saucepan over medium heat.

Stir in the flour and cook for 1-2 minutes, whisking constantly to form a light roux.

Slowly pour in the chicken broth while whisking to avoid lumps. Continue to stir until the mixture is smooth.

Add the heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Simmer for 3-5 minutes, stirring occasionally, until the gravy thickens to your desired consistency.

Step 4: Serve and Enjoy

Slice the rested meatloaf and arrange it on a serving platter.

Drizzle the warm Dijon gravy over each slice.

Garnish with fresh parsley and serve with your favorite sides, such as mashed potatoes, steamed vegetables, or a crisp salad.

Tips and Variations: