Chicken Cordon

 Chicken Cordon Bleu Meatloaf

Ground Chicken: 2 lbs, lean and versatile

Egg: 1 large, for binding

Bread Crumbs: 1/4 cup plain, plus 3/4 cup panko for topping

Onion: 2 teaspoons minced, adds flavor and moisture

Garlic Powder: 1 1/2 teaspoons, enhances the savory profile

Dried Parsley: 1/2 teaspoon, for a hint of freshness

Salt: 1 1/2 teaspoons, to taste

Ground Black Pepper: 1/2 teaspoon, for a slight kick

Mayonnaise: 1/4 cup, keeps the meatloaf moist

Virginia Chicken Ham: 6 slices, for that classic cordon bleu taste

Swiss Cheese: 6 slices, creamy and melty

For the Creamy Dijon Gravy:

Butter: 3 tablespoons

Flour: 3 tablespoons

Heavy Cream: 1/4 cup

Milk: 1 cup skim or 1%

Worcestershire Sauce: 1 teaspoon

Dijon Mustard: 1 tablespoon

Parmesan Cheese: 1/2 cup grated

Nutmeg: 1/4 teaspoon freshly grated

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Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready when you need it.

Prepare the Meat Mixture:

In a large mixing bowl, combine 2 lbs of ground chicken, 1 large egg, 1/4 cup plain bread crumbs, 2 teaspoons minced onion, 1 1/2 teaspoons garlic powder, 1/2 teaspoon dried parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper.

Add 1/4 cup mayonnaise to the mixture to keep the meatloaf moist and flavorful.

Mix everything together thoroughly, ensuring all ingredients are well incorporated.

Assemble the Meatloaf:

Grease a loaf pan or line it with parchment paper.

Spread half of the chicken mixture evenly in the bottom of the loaf pan.

Lay 3 slices of Virginia chicken ham over the chicken mixture.

Place 3 slices of Swiss cheese on top of the ham.

Repeat the layering with the remaining chicken mixture, ham, and cheese.

Bake the Meatloaf:

Place the loaf pan in the preheated oven and bake for 25 minutes.

After 25 minutes, remove the meatloaf from the oven and sprinkle 3/4 cup panko breadcrumbs 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).

Prepare the Creamy Dijon Gravy:

While the meatloaf is baking, melt 3 tablespoons of butter in a medium saucepan over medium heat.

Whisk in 3 tablespoons of flour and cook for 1-2 minutes to form a roux.

Gradually add 1/4 cup heavy cream and 1 cup milk, whisking continuously to avoid lumps.

Stir in 1 teaspoon Worcestershire sauce and 1 tablespoon Dijon mustard.

Bring the mixture to a simmer and cook until thickened, about 5 minutes.

Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon freshly grated nutmeg, and salt and pepper to taste.

Serve the Meatloaf:

Once baked, allow the meatloaf to rest for a few minutes before slicing.

Serve each slice topped with the creamy Dijon gravy for an extra layer of flavor.d Pepper: to taste